Paratha recipes are the very common staple food of many Indians. it is generally made with vegetable-based stuffing and then rolled to thin flatbread recipe. Beetroot Paratha can be taken as breakfast , lunch and dinner. It is very healthy and nutritious. Visit us at www.appleadays.com to learn healthy and nutritious recipes in a simple method of cooking.
Ingredients
- 1 medium beetroot
- 2 cups of whole wheat flour
- 1/2 cup curd
- 2 tablespoon of ghee
- 1/4 cup vegetable oil for cooking Paratha
- 1/4 teaspoon of ajwain known as carom seeds
- 1 teaspoon of cumin powder
- 1 to 2 teaspoon of chilli powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon of turmeric
- Salt to taste
- 2 tablespoon of chopped cilantro.
Making Paratha
- Grate the beetroot after taking out the peel.
- Heat 2 tbsp of ghee in a hot pan. Then add grated beetroot to it. Saute for 5 minutes till raw aroma goes.
- In a bowl mix together whole wheat flour,sauted beetroot, salt, 1 tbsp of oil ,carom seeds, cumin powder, chilli powder, coriander powder, garam masala powder, turmeric powder and chopped cilantro.
- Add curd and little by little water and mix.
- Knead to form a soft dough. Rest for 15 -20 minutes.
- Divide the dough into equal parts like small balls.
- Take one of the dough balls and using rolling pin roll it into a circle.
- Transfer the rolled Paratha onto a hot pan or tawa. Cook the side for a minute or two and then flip over. Apply oil (1/4 tsp) on the half cooked side and flip again.
- Now apply oil on the other side as well. Press both the side with spatula till Paratha have brown spots on them.
- Repeat with remaining dough balls.
- Serve Beetroot Paratha hot with butter, pickle,curd,srikhand.
