By Suprita Mitter
November 19, 2024
Beetroot parathas are a nutritious twist on traditional flatbreads. Packed with the earthy sweetness of grated beetroot and aromatic spices, they’re perfect for adding colour and flavour to your meal. Serve them hot with curd, chutney, or pickle.
2 cups whole wheat flour 1 cup grated beetroot 1-2 green chillies 1 tsp Ginger 1/2 tsp
Carom seeds (ajwain) 1/2 tsp Red chilli powder 1/2 tsp Garam masala: 1/2 tsp Cumin powder Coriander leaves Salt Water Oil or ghee
In a mixing bowl, add whole wheat flour, grated beetroot, green chilies, ginger, carom seeds, red chilli powder, garam masala, cumin powder, coriander leaves, and salt.
Mix well to combine all the ingredients. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 20 minutes.
Divide the dough into equal portions and roll them into balls. Dust a rolling surface with flour and roll each ball into a round paratha.
Heat a skillet or tawa over medium heat. Place a rolled paratha on the skillet and cook for 1-2 minutes until bubbles appear.
Flip it over, apply a little oil or ghee, and cook for another minute. Flip again, apply oil or ghee on the other side, and cook until both sides are golden brown.