Kenyan Carrot Chapati

Want to add vibrant color and taste to your simple chapati, why not add grated carrots! Chapati as you know has always been my favorite meals to cook and I always try to find ways to make them more delicious. Whether it is wholewheat or all purpose flour, chapati is a delicious meal that can be served for breakfast, lunch or even dinner. The best part is that chapati is great for warming up to eat the next day. To ensure that they do not dry up and become dry and hard the next day, you need to cook them soft and this method I used guarantees you soft chapati that will keep soft even for 3 days! 

INGREDIENTS

3 Cups All Purpose Flour

2 Cups Water (more or less)

1/4 Teaspoon Salt

1/4 Cup Vegetable Oil

2 large carrots grated

METHOD

Add flour and grated carrots to large bowl

Heat water, add salt and 4 tablespoons oil. Pour 1  cup of water into the flour mixture

Start mixing the flour and water with wooden spoon since the water is too hot to handle yet, add water as needed

Once water has cooled, use hands to knead the dough

Pour into the flour 1/8 cup vegetable oil

Knead dough until there is no more dough sticking on the sides of large bowl or small basin

Place dough on floured surface and knead 5-6 minutes until dough is soft

Pinch a handful off the kneaded dough

Form the dough into a tennis sized round ball

Repeat until all the dough has been formed to round balls, cover let rest 10 minutes

Take one of the dough balls and roll into wide round disc

Spread/brush oil all over the dough

Lift the edge of the dough

Start rolling the dough

Keep rolling

Roll the dough to form a long log

Start coiling the dough towards the center

Fold as tightly as you can

When the coil is done, tuck the last part underneath the dough

Done

Oil, roll and form all dough into round discs

Take one dough and roll into perfect round

Roll several dough into rounds for easier cooking

Add one chapati dough on a heated pan, allow to cook until bubbles form all over the top

Flip the chapati dough

Spread oil all over the first side

Flip the chapati

Spread oil all over the second side of the chapati dough

Flip the chapati again

Allow to cook until both sides are browned

Take the chapati off the heat

Place cooked chapati into a large serving bowl to keep warm as you finish the rest

CARROT CHAPATI

Recipe by Mulunga Alukwe

Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

Yield: 4 Servings

Ingredients

• 3 Cups All Purpose Flour
• 2 Cups Water
• 1/4 Teaspoon Salt
• 1/4 Cup Vegetable Oil

Cooking Directions

1. Add flour and grated carrots to large bowl. Heat water, add salt and 4 tablespoons oil. Pour 1 cup of water into the flour mixture. Start mixing the flour and water with wooden spoon since the water is too hot to handle yet, add water as needed
2. Once water has cooled, use hands to knead the dough. Pour into the flour 1/8 cup vegetable oil. Knead dough until there is no more dough sticking on the sides of large bowl or small basin.
3. Place dough on floured surface and knead 5-6 minutes until dough is soft. Pinch a handful off the kneaded dough. Form the dough into a tennis sized round ball. Repeat until all the dough has been formed to round balls, cover let rest 10 minutes
4. Take one of the dough balls and roll into wide round disc. Spread/brush oil all over the dough. Lift the edge of the dough. Start rolling the dough. Keep rolling. Roll the dough to form a long log. Start coiling the dough towards the center. Fold as tightly as you can
5. When the coil is done, tuck the last part underneath the dough. Oil, roll and form all dough into round discs. Take one dough and roll into perfect round. Roll several dough into rounds for easier cooking.
6. Add one chapati dough on a heated pan, allow to cook until bubbles form all over the top. Flip the chapati dough. Spread oil all over the first side. Flip the chapati. Spread oil all over the second side of the chapati dough. Flip the chapati again. Allow to cook until both sides are browned. Take the chapati off the heat
7. Place cooked chapati into a large serving bowl to keep warm as you finish the rest

Carrot Chapati – FAQs

1. What is carrot chapati?

Carrot chapati is a variation of classic chapati made by incorporating grated or puréed carrots into the dough, enhancing flavor, color, and nutrition.

2. What does it taste like?

It has a mild, naturally sweet flavor from the carrots, balanced by the savory, chewy texture of regular chapati.

3. Are carrot chapatis healthier than regular chapatis?

Yes — they offer added beta-carotene (vitamin A), fiber, and a touch of natural sweetness without added sugar.

4. Do I need to pre-cook the carrots?

Grated raw carrots work fine and blend well into the dough. You can also lightly steam or purée cooked carrots for a softer texture and deeper color.

5. Can I freeze carrot chapati?

Yes. Cooked chapatis can be cooled, wrapped, and frozen. Reheat on a pan or microwave wrapped in a damp towel to retain softness.

Nutrition Card – Approx. per chapati (90g)

Nutrient	Amount	% Daily Value (DV)	Notes
Calories	190–220 kcal	—	Varies by flour/oil used
Protein	5–6 g	10–12%	From flour and carrots
Carbohydrates	30–34 g	10–11%	Includes natural carbs from carrot
Sugars	2–3 g	—	Mostly from carrots
Fat	4–6 g	6–9%	From oil used in dough or frying
Fiber	3–4 g	12–16%	Higher than regular chapati
Vitamin A	High	60–90%	Carrot is rich in beta-carotene
Sodium	Low to moderate	Depends on added salt

Dietary Compatibility & Tips

Diet Type	Compatible?	Suggestions
Vegan	✅ Yes	Use vegetable oil instead of ghee
Vegetarian	✅ Yes	Naturally vegetarian
Dairy-Free	✅ Yes	Ensure no butter or ghee is used
Gluten-Free	❌ No	Contains wheat flour
Nut-Free	✅ Yes	No nuts involved

Serving Suggestions:

Pair with lentils, stews, or curry. Also great for wraps or served alongside breakfast dishes for a colorful twist.

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.

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