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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.
First take flour, salt and oil in a mixing bowl or pan, mix very well.
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.
Rinse, peel and grate beetroot. Heat a pan and add oil, then add the grated beetroot.
Saute the beetroot on a low flame for 5 to 6 minutes, till there is no moisture.
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.
Pinch medium sized balls from the dough.
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.
Bring the edges together at the center and press them at the center.
Gently roll to a paratha of about 7 to 8 inches. On a medium to high flame, begin to roast the paratha.
When one side is partially cooked, then flip.
Spread some oil on top, flip again. Serve beetroot paratha hot.