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Monday, May 12, 2014

Beetroot Parantha

A simple and colorful parantha recipe...this is a sure-shot method of introducing some beetroot into your kiddo's meals. Read on -




Preparation Time - 10-15 mins

Ingredients -

  • Whole wheat flour ( 1 1/2 cups)
  • onion ( 1 small, chopped )
  • grated beetroot ( 1/2 cup )
  • roasted jeera powder ( 1/5 tsp )
  • chilli powder  ( 1/5 tsp )
  • crushed green chili (optional)
  • salt to taste
  • 1 tsp finely chopped coriander leaves
  • oil/ghee for frying paratha ( 2 tsp )
  • buttermilk/yogurt for kneading the dough


Preparation -

Take the flour in a plate. Add the chopped onion, beetroot, coriander leaves, green chilli, chili powder, jeera powder and salt. Mix well. Add buttermilk/yogurt little by little to get a stiff dough. Cover with moist cloth and keep aside for 15 mins.

Make 4-5 balls out of the dough. Roll out the balls into parathas/circles.

Cooking- Heat a non-stick tawa. Put one paratha, add little ghee/oil and cook for 1-2 minutes. Flip and add some more oil/ghee. Cook till done.

Repeat for the other parathas as well.

















One can also add some mashed potatoes to the paratha along with the grated beetroot. This makes for tastier paranthas.

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