By Suprita Mitter
July 6, 2024
Beetroot Paratha is a delicious and healthy variation of traditional Indian parathas. This vibrant and nutritious flatbread combines the earthy sweetness of beetroot with aromatic spices, making it a perfect choice for breakfast or any other meal.
2 cups whole wheat flour 1/2 tsp salt 1 tbsp ghee 2 beetroots 1 green chilli 1 tsp cumin seeds 1 tsp grated ginger 1 tsp coriander powder 1/2 tsp garam masala 1/2 tsp red chilli powder Salt to taste 2 tbsp chopped coriander leaves
In a mixing bowl, combine the whole wheat flour and salt. Add the oil or ghee. Gradually add water and knead the dough. Cover and let it rest for about 15-20 minutes.
Heat oil in a pan. Add the cumin seeds and let them splutter. Add the grated ginger and green chilli. Add the grated beetroot and cook for about 5-7 minutes.
Add the coriander powder, garam masala, red chilli powder, and cook for another 2-3 minutes. Remove from heat, add the chopped cilantro.
Heat oil in a pan. Add the cumin seeds and let them splutter. Add the grated ginger and green chilli. Add the grated beetroot and cook for about 5-7 minutes.
Divide the dough into equal-sized balls. Roll out each ball into a small circle, place a spoonful of the beetroot filling in the centre of the circle.
Bring the edges of the dough together to seal the filling inside. Flatten the filled ball and roll it out into a larger circle. Cook the parathas on a tawa till both sides are crisp.