Beetroot Paratha Recipe
Beetroot Paratha is a variation to traditional parathas and includes all of the flavors in it by itself. So, they can be eaten with just a raita or yogurt on the side.
Servings: 10 Parathas
- 2 cups Whole wheat flour
- 2 Beetroot medium
- to taste Salt
- 1 tsp Red chili powder
- 1 tsp Dhania jeera powder
- ¼ tsp Turmeric powder
- 1 tsp Amchur powder
- 2 Oil
Cook the whole beetroot in a pressure cooker for about 3 whistles. This is an easier way to chop/grate beets as they peel very easily and also they are cooked uniformly.
The peel the skin and grate the cooked beets finely.
Measure the dough and then add the grated beets along with the masala powders, salt and 2 tsp oil. Mix well using your fingers. Since the beets have quite a bit of moisture, make sure that you mix it well before adding any more water. Then slowly sprinkle some warm water and make soft dough.
Let the dough rest for at least an hour before making the parathas.
Pinch out even sized balls and then roll into paratha.
Cook on the griddle applying oil on both the sides. Because of the color, it is hard to see when the parathas are cooked. So make sure you cook them on medium heat and watch for dark spots to appear on the surface.
Keep the cooked parathas warm until ready to serve.
Calories: 93kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 17mg | Potassium: 148mg | Fiber: 3g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg