Carrot-paneer stuffed roti (parantha)

Carrot works great with paneer and onions. I accidentally stumbled on this combination and boy am I glad to have found it! The stuffing requires grated carrots, crumbled paneer with finely chopped onions and spices. You can be creative with the stuffing and it tastes great with raita/pickle.

What goes in?

For the stuffing-

Grated carrots- 1 cup
Finely chopped onions- 1/2 cup
Crumbled paneer- 1/2 cup
Dry roasted cumin seeds (1 tsp)- gently crushed
Black pepper- crushed 1/2 tsp
Oil
Salt according to taste
1/2 tsp garam masala (optional)

For the base-


1 1/2 cup wheat flour
water for kneading
1 tsp oil
1/2 tsp salt

Preparation- 

• Knead the flour with salt and water to a smooth dough (add oil towards the end). Set it aside.
• In a separate bowl, mix grated carrot, paneer, onion, and the rest of the spices mentioned above. 
• Toss the filling well with oil and ensure it is a dry mixture and not soggy.  Some people tend to saute carrots and onion before mixing with spices for filling. But I tend to use it raw (the carrot flavor comes out really well, if used raw).
• Once the filling is done, rest is easy!
• Take a small ball of dough and flatten it with a rolling pin.
• Add around 1 tbsp of filling in middle and fold it to a pouch (with filling in middle).
• Flatten this pouch on a lightly floured surface to a medium sized round shape.
• Cook the roti (both sides) on a frying pan with sufficient oil.
• Serve hot with mango chutney/pickle.