To make the Rice Flour Paratha, we will first make the dough.
Sift both the flours together in a bowl.
Now add grated carrot and remaining ingredients.
Stir to evenly combine all the ingredients together.
Add a little water at a time and knead to make a firm yet smooth dough.
Knead well for about 5 minutes, this will make the parathas soft.
Drizzle a teaspoon of oil over the dough and knead for another couple of minutes. Cover and keep aside for 5 - 10 minutes.
Divide the dough into large lemon side balls.
Heat iron skillet (tawa) over medium heat.
Line kitchen counter surface with a clean dry plastic sheet. Grease it with 1 tsp of oil. Pinch a portion of dough and roll into a ball and then flatten the dough ball using fingers.
Place the flatten dough ball over the plastic sheet and with a rolling pin roll out to medium size disc of approximately 3-inch diameter. The thickness of Paratha is similar to that of a stuffed paratha.
Now slowly transfer the paratha from plastic sheet to your palm. Greasing plastic sheet beforehand makes this step easier.
Place the paratha from your palm to heated skillet and cook on both sides. Do not flip paratha more than once or twice as it is bit fragile.
At this stage, smear some oil or ghee to cook the paratha. Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.
Proceed the same way with the remaining dough portions and serve the Carrot Paratha with Raita and Sweet Lime Pickle