A paratha is a flatbread that originated in the Indian subcontinent. It is still prevalent throughout India, Pakistan, Nepal and Bangladesh, where wheat is grown and is the traditional staple of the area.
Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay (in Punjabi), porota (in Bengali), palata, porotha (in Assamese), forota (in Sylheti), and farata (in Mauritius, Sri Lanka and the Maldives).
Parathas are one of the most popular unleavened flat breads in the northern part of the Indian Subcontinent and they are made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis (an Indian breads).
Carrot Paratha/Gajar Paratha is an Indian flatbread made with grated carrots and whole wheat flour and are cooked on a tava. Carrot parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack and is a good option for kids lunch box.
Carrot paratha are very delicious and healthy. They are crispy from outside and soft from inside. They goes very well with butter, curd/yogurt or pickle. They are also very easy to make.
I learned this from my mother. She used to cook this as breakfast and we all enjoyed it. She served it super hot with butter and homemade curd/yogurt. It's one of my favourite parathas.
My husband never had and heard of carrot paratha and when I cooked he liked it so much and we use to cook it either in breakfast or sometimes in dinner.