BEETROOT PARATHA

BEETROOT PARATHA

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Whole wheat beetroot parathas is a good way to feed the finicky kids their portion of healthy beetroots, beetroots are full of healthy goodness of iron, nutrients, and has magical antioxidant proprieties, it’s a wonderful vegetable with known benefits of building stamina, reduces blood pressure and improves the hemoglobin levels in your body.

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As a child, I will confess that I never liked beetroot the way it was served to me either as a salad or as a vegetable and I always used to find some or the other excuse not to eat it… I know I was not an easy child to handle for my mommy darling, but now as I have become a mom myself of a cute little boy, I can understand what my mom had to go through managing 3 of us sisters… hats off to her parenting skills, I now regret pestering her so much…

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My sonny boy is same as me he is a very finicky eater and so to feed him his share of healthy veggies I have to camouflage them  in different dishes. Earlier I have shared my recipe of heart shaped beetroot pooris which I had made for my sonny boy as a valentines day breakfast and he had enjoyed it to the fullest… So this time tried to make some beetroot parathas for our breakfast and to my surprise, he asked for a second helping… I was doing a silent dance in my mind… Mission accomplished… 😉 😉 …..Till now I have not told him the secret of the red color pooris and parathas… pssst, it’s a secret between you and me… so let’s enjoy our little secret and feed our children’s these colorful and healthy parathas, this is again a recipe for Health Bhi Swaad Bhi… this is a wonderful recipe to pack in lunch boxes or as a breakfast with curd or pickles serve it as you like. Cook healthy be healthy…

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Another beetroot recipes are shared on my blog and more Indian bread are also shared BEETROOT POORI , BEETROOT AND MIXED VEG PULAO , NO YEAST TAWA NAN , MAKKI DI ROTI , METHI NA THEPLA ,KOLKATA STYLE VEGETABLE CHOP.
If you try this recipe do give me a feedback if possible would be happy to hear from you… Till then Happy Cooking…

RECIPE FOR BEETROOT PARATHA
Ingredients:

  • 1 medium – Beetroot boiled peeled and pureed
  • 2 tbsp – Garlic and green chilies paste
  • 250 gms – Whole wheat flour (Atta)
  • 2 tbsp – Gram flour (Besan )
  • 1 tsp – Red chilly powder
  • 1 tsp – Cumin powder (Jeera)
  • 1½ tbsp – Oil for kneading the dough
  • Handful leaves of fresh coriander chopped
  • Salt to taste
  • Oil to fry the parathas
  • Dry flour to roll the parathas

FullSizeRenderMETHOD:

  1. Take all the ingredients except the oil to fry in a big kneading vessel and knead to a semi soft dough, cover and let it rest for ½ hour.
  2. Now make small balls of the dough and cover it with a kitchen towel.
  3. Take a ball dip it in dry flour and press it flat and with the help of some sprinkle of dry flour and rolling pin roll to a round paratha.
  4. Side by side heat a griddle or tava, and put the rolled paratha on it when small bubbles are seen flip the paratha and lightly brush the semi cooked side with oil, cook on both the sides with brushing oil.
  5. Repeat the same process for all the remaining balls.
  6. Serve hot with raita, dahi chutney, tomato chutney or any subzi you like.

FullSizeRender_5NOTE:

  • Boil the beetroot whole with skin on in the cooker for 6 whistles or till done, take out when the steam is settled down, peel the beetroot and chop roughly and puree in the mixer grinder, this way you will get the maximum color of the beetroot.
  • If you feel that while rolling the dough it is sticky then feel free to add some more dry flour to adjust the dough, and roll with the help of dry flour.

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BEETROOT PARATHA
 
Author:
Recipe type: Indian Bread, Veg
Cuisine: Indian
Ingredients
  • 1 medium – Beetroot boiled peeled and pureed
  • 2 tbsp – Garlic and green chilies paste
  • 250 gms – Whole wheat flour (Atta)
  • 2 tbsp – Gram flour (Besan )
  • 1 tsp – Red chilly powder
  • 1 tsp – Cumin powder (Jeera)
  • 1½ tbsp – Oil for kneading the dough
  • Handful leaves of fresh coriander chopped
  • Salt to taste
  • Oil to fry the parathas
  • Dry flour to roll the parathas
Instructions
  1. Take all the ingredients except the oil to fry in a big kneading vessel and knead to a semi soft dough, cover and let it rest for ½ hour.
  2. Now make small balls of the dough and cover it with a kitchen towel.
  3. Take a ball dip it in dry flour and press it flat and with the help of some sprinkle of dry flour and rolling pin roll to a round paratha.
  4. Side by side heat a griddle or tava, and put the rolled paratha on it when small bubbles are seen flip the paratha and lightly brush the semi cooked side with oil, cook on both the sides with brushing oil.
  5. Repeat the same process for all the remaining balls.
  6. Serve hot with raita, dahi chutney, tomato chutney or any subzi you like.
Notes
1. Boil the beetroot whole with skin on in the cooker for 6 whistles or till done, take out when the steam is settled down, peel the beetroot and chop roughly and puree in the mixer grinder, this way you will get the maximum color of the beetroot.
2. If you feel that while rolling the dough it is sticky then feel free to add some more dry flour to adjust the dough, and roll with the help of dry flour.

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