Time
60 min
Serving
3 persons
Calories
0
These beetroot parathas are a variation of stuffed parathas made with beetroots. You can make them with various grated veggies and even mashed potatoes. Make an interesting breakfast.
Ingredients
- oil: 4 Tbsp
- salt: 1 tsp
- water: 120 ml
- flour: 2 cup
- beetroot: 4 piece (medium)
- green chili pepper: 2 piece
- amchur powder: 1 tsp
- Garam Masala: 0.5 tsp
Metric Conversion
Stages of cooking
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First take flour, salt and oil in a mixing bowl or pan, mix very well.
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Then add water. Begin to knead, add more water if required while kneading. Knead to a soft and smooth dough, cover and keep aside for 30 minutes.
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Rinse, peel and grate beetroot. Heat a pan and add oil, then add the grated beetroot.
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Saute the beetroot on a low flame for 5 to 6 minutes, till there is no moisture.
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Now add the following seasonings – green chilies (finely chopped), amchur powder, garam masala powder and salt as required. Mix very well, switch off the flame, keep the beetroot mixture aside.
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Pinch medium sized balls from the dough.
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Take a dough ball. flatten it a bit, sprinkle with some whole wheat flour. Roll to a round of 5 to 6 inches in diameter. Place 2 to 3 tablespoons of the beetroot stuffing.
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Bring the edges together at the center and press them at the center.
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Gently roll to a paratha of about 7 to 8 inches. On a medium to high flame, begin to roast the paratha.
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When one side is partially cooked, then flip.
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Spread some oil on top, flip again. Serve beetroot paratha hot.
