Beetroot Paratha

Beetroot paratha is very easy to make. Eye appealing paratha, even those who don't eat or like beetroot, they will readily gulp this paratha. Thia is a very nutritive recipe. And you can make it quickly for mornings breakfast or even for lunch/dinner time. Having it hot along butter or even thick curds is just toooo GOOD!!

 Ingredients
    • 2 medium Beetroot (Peel the skin & grate finely)
    • 1 tbsp kasturi methi
    • 5 garlic flakes chopped finely
    • 2 green Chilies (finely chopped)
    • 1/2 tbsp Cumin powder
    • 1 small tsp coriander powder
    • 1 tbsp tomato sauce
    • 1 tbsp soya sauce
    • Butter / ghee/ oil
 Method
  • Beetroot Paratha Method-1

    Take 3 tbsp oil in a vok, add the garlic & green chilli, fry till till raw smell goes.


  • Beetroot Paratha Method-2

    Add the chopped onions, when it turns transparent add the soya sauce , followed by tomato sauce and saute well for a minute.

  • Beetroot Paratha Method-3

    Now add the kasturi Methi, stirr well, followed by cumin powder and coriander powder. Saute for a minute or two.

  • Beetroot Paratha Method-4
  • Beetroot Paratha Method-5

    Finally add the grated beetroot, fry well for 5 mins under meduim flame till the raw smell is gone, add salt to taste. Switch off the burner and keep the stuffing aside.

  • Beetroot Paratha Method-6

    Dough preparation :

    • 1 cup whole-wheat flour, 1/2 maida
    • 1 cup water ( Use more as needed )
    • Pinch of salt

    (Its better it use 55% of water while making a dough, I like making then very soft and you need to kneed them well for best result and keep it aside to set for 10 - 15 mins)

    • Mix both the flour, add salt, 1 tbsp of oil , mix all well.
    • Now add warm water and mix dough well using hands.
    • Add again a little of oil , it helps the parathas to become crispy.
    • Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
    • Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

    Preparation of Paratha :

    • Roll the dough by dividing it into small equal balls. Same way prepare the stuffing balls and keep aside.
    • Now take a dough ball gently press the edges so that the center is little thicker.
    • Now keep the stuffing ball in center and fold the edges of the dough all over.
    • Gentle roll the dough using rolling pin make 6 inch circle of paratha.
    • Heat the skillet on medium high. ( I used an iron skillet).
    • Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
    • Grease the skillet with ghee and place the paratha over the skillet.
    • After a few seconds you will see the paratha change color and puff in different places. Dab ghee little while flipping the paratha's.
    • Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
    • Now the paratha is ready, go for the next one in same way.
  • Beetroot Paratha Method-7
  • Beetroot Paratha Method-8
  • Beetroot Paratha Method-9
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