Beetroot Paratha | Tasty and Healthy Beetroot Flatbread

Beetroot paratha is a scrumptious complete wheat flatbread full of a spiced and savory beetroot filling. There are various variations of stuffed parathas and this beet flatbread is one such wholesome variation. It makes for a filling breakfast or brunch and will be simply made for a lunch field.

These stuffed beetroot parathas are made with grated beetroots and a great way to make use of any leftover beetroot. They’ve a faint candy style coming from the beetroots.

Stuffed parathas are made with varied grated veggies and even mashed potatoes. parathas will be served for breakfast, brunch or lunch. These beetroot parathas may also be packed within the tiffin field.

Usually within the morning hours, making parathas can change into an excessive amount of of labor. So You possibly can knead the dough on the evening and maintain it within the fridge. Then make the beetroot stuffing within the morning.

It’s also possible to grate the beetroot an evening earlier than and retailer it in a small hermetic field. So type of straightforward whereas making the parathas for breakfast or tiffin field or lunch field.

This recipe is a no onion no garlic paratha. If you wish to verify some extra recipes made with beetroot then you may verify this hyperlink of 14 Beetroot Recipes.

These beetroot parathas will be served as it’s or with a facet of Mango Pickle or mango chunda and even curd or raita.

They may also be packed for a tiffin field. You possibly can simply double or triple this recipe if you wish to make extra parathas.

How you can make Beetroot Paratha

Getting ready the paratha dough:

1. First take 2 cups complete wheat flour, ½ teaspoon salt and a pair of teaspoon oil in a mixing bowl or pan. Combine very properly.

2. Then add ½ cup water.

3. Start to knead. Add extra water if required whereas kneading. I added general ⅔ cup water. Relying on the standard of flour, you may add much less or extra water.

4. Knead to a smooth and clean dough. Cowl the bowl with a lid and maintain apart for half-hour.

Getting ready beetroot stuffing

1. Rinse, peel and grate 350 grams beetroot or 4 medium-sized beetroots. It is best to have the ability to get 2 cups of tightly packed beetroots.

2. Warmth a frying pan and add 1 teaspoon oil. Then add the grated beetroot. You should use any impartial flavored oil.

3. Saute the beetroot on low warmth for five to six minutes, until there is no such thing as a moisture in them. They are going to be partly cooked and in addition seem dry.

4. Now add the next seasonings – 1 to 2 inexperienced chilies (finely chopped), 1 teaspoon amchur powder or dry pomegranate powder, ½ teaspoon garam masala powder and salt as required.

5. Combine very properly. Change off the warmth. Preserve the beetroot combination apart.

Ensure there is no such thing as a water or liquids within the beetroot stuffing combination. Or else the paratha will change into soggy whereas rolling and roasting.

Assembling and getting ready beetroot paratha

1. Pinch medium sized balls from the dough. Roll them and maintain them coated.

2. Take a dough ball on a rolling board. Flatten it a bit. Sprinkle with some complete wheat flour.

3. Roll to a spherical of 5 to six inches in diameter.

4. Place 2 to three tablespoons of the beetroot stuffing on the rolled dough.

TIP 1: Don’t overstuff as then stuffing can come out whereas rolling or roasting paratha.

TIP 2: Don’t below stuff as you then gained’t get the flavors and style of beetroot filling. With expertise, you’ll come to know the fitting proportion of the filling for use within the paratha.

5. Start to pleat the perimeters.

6. Then carry them collectively on the middle and press them on the middle.

7. Flatten the pressed edges along with your fingers and mud some flour on the stuffed dough.

It’s also possible to roll two small rounds after which place the beetroot stuffing between the dough circles. This methodology is proven on this Aloo paratha recipe. You possibly can select both of the strategies that you just discover straightforward.

8. Gently roll to a paratha of about 7 to eight inches. Sprinkle flour as required whereas rolling.

Cooking Beetroot Paratha

9. Warmth a tawa or skillet and let it change into sizzling. Place the paratha on the new skillet. Preserve the warmth to medium-high or excessive. By no means roast the paratha on low flame as then they change into dense or laborious and also you don’t get the very best style.

10. On a medium to excessive warmth, start to roast the paratha.

11. When one facet is partially cooked (about ¼th) then flip the paratha utilizing a spatula or tongs.

12. Unfold some oil or ghee on high utilizing a spoon. The quantity of oil to be unfold relies upon upon your desire.

13. Flip once more.

14. Now unfold some oil or ghee on this facet too. If the paratha has been stuffed and rolled properly, it should begin puffing up whereas cooking.

15. Flip once more utilizing a spatula or tongs.

16. Press the paratha edges with a spatula too, so that also they are roasted properly and do not stay raw. Typically it helps to press the paratha edges with a spatula for even cooking.

17. Flip as soon as extra and roast until the paratha is evenly cooked and has golden blisters on high.

18. Serve beetroot paratha sizzling or heat with a raita or yogurt or pickle. It’s also possible to stack them in a roti basket and later serve heat.

You possibly can serve them for breakfast or lunch with a facet accompaniment of a candy mango pickle. They may also be served with some butter or curd.

Extra Tasty Paratha recipes

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This Beetroot Paratha submit from the archives (July 2016) has been republished and up to date on 13 September 2021.