Methi And Carrot Parathas (Flat Bread)

          Parathas are flat breads with some kind of filling inside, it can be a dal (lentil) or a vegetable filling or a mixture of both. When served with some relish or curry on the side, it sums up to a nice wholesome meal.
For today's parathas I chose fresh fenugreek leaves (methi) and carrots, the slight bitterness of the methi is offset by the sweetness in the carrots. These parathas were extremely soft and delicious with the nice aroma from the ajwain seeds (bishop's weed) in the filling..

Need To Have
For the dough

• Whole Wheat Flour - 2 + 1/2 cups
• Salt - 1/4 teaspoon
• Oil - 1 teaspoon

For the filling

• Chopped Methi - 1 cup
• Grated Carrot - 1 cup
• Besan (Gram Or Chickpea) Flour - 4 tablespoons
• Turmeric Powder - 1/2 teaspoon
• Chilli Powder - 1 teaspoon
• Ajwain Seeds - 2 teaspoon

Apply the filling and fold it into half and apply again on one side

Fold it one more time and roll it in a triangle shape

Method
          Make a soft dough with the flour, salt and water, apply the oil at the end and keep it for at  least 30 mins. In the meantime, heat some oil, add the ajwain seeds, after 5 secs, add the methi, carrot, salt, turmeric and chilli powders, saute everything for about 8 mins till dry. Remove and cool, to this add the besan flour and a teaspoon of oil, mix it well, it would be a sticky mixture. Now take a lemon size ball of the dough, dust it with some flour and roll it out into a small disc (about 4" in diameter). On one half of it, spread the filling with your hand or spoon, fold it into a semicircle, now apply the filling on one half of the semicircle and fold it again. Now dust this with some flour and roll out into triangles. Cook it on a hot pan, and serve it warm with any side dish.

Note
The best way to cook parathas, is put it on a hot pan, as soon as bubbles start appearing on the bottom side, flip it over, brush some oil, flip it again, let it cook till it gets some brown spots, meantime, applying oil on the second side. Flip it one last time and cook the other side (you flip it only 3 times).
I read it on the web, that ajwain has the same flavor as thyme, you can try substituting with it or with some cumin seeds.