Usually carrot tops are chopped off and discarded. I do not get carrot tops very frequently and if I get the greens, I normally make 3 batches, while cleaning the greens. Tender, medium and dark green, almost woody.
Tender one would go to Roti or any saag. Medium one would go to dhal . 3rd batch would go to vegetable stock. If you are worried about carrot greens edibility status, no need to worry on that aspect. Yes! It is safe and absolutely edible.
Only concern is its taste. It has its own, slight bitter taste with astringent after effect due to its high Potassium content. It has more beta carotene than the actual carrot root as well as fibre rich. So, it is time to rethink before trashing these super nutritious greens and we need to act smartly to include all this goodness in our diet, at least occasionally.
We would jump into the details of these tasty thepla’s –
Whole wheat flour – 2 to 3 cups
Chopped tender greens – 1 cup
Oil or ghee – 2 tsp
Sesame seeds – 2 tsp
Carom seeds – 1 tsp
Turmeric – ½ tsp
Red chilli powder – 1 tsp
Garam masala – ½ tsp
-Take everything , mix nicely. Add sufficient water and make a pliable dough.
-Keep it aside for half an hour, to rest by closing it.
–Now take lemon sized chapati dough in hand, roll this ball by using a roller, like regular chapati.
-Cook both the sides by using either oil, ghee, or butter.
-Serve with sweetened curd or pickle.