It is variation to simple paratha to add extra flavour and nutritional value to simple paratha.
It is easy to prepare and can be served for lunch, breakfast or dinner. It also gives your daily usual menu a nice variant and healthy twist.
Preparation Time – 10 Mins
Resting Time – 20 Mins
Cooking Time – 25 – 30 Mins
• Whole wheat flour – 2 Cups
• Beetroot – 1 No.
• Salt to taste
• Oil – 1 Tsp
• Red chili powder – 1 Tsp
• Water as required for kneading
• Ghee as required (For frying)
• Wash, peel and roughly chop beetroot.
• In a blender add beetroot, salt and red chili powder. Blend it.
• Add little water as required and make fine beetroot puree.
• Take wheat flour in a bowl. Add salt, oil and beetroot puree.
• Mix together all the ingredients.
• Taking water in small quantity start kneading the dough.
• Knead soft dough adding water in between if required.
• Rest the dough for 20mins covering with wet kitchen napkin.
• Knead the dough again after 20 mins.
• Divide the dough into equal balls.
• Dust the dough ball in dry wheat flour.
• Roll the ball into small circle using rolling pin.
• Apply some ghee over the dough circle. Dust some flour and make a vertical slit to the circle.
• Rolling the circle inwards from the slit make a cone shape.
• Open the cone from the broader end to give it a round shape.
• Now roll the circle to make paratha of 6-7 inches diameter using dusting flour.
• Heat tawa on a medium flame. Place paratha over hot tawa and cook for about half a minute on one side.
• Flip paratha and cook on other side.
• When both the sides are slightly brown, apply ghee on both the sides one by one and cook till crisp and lightly browned.
• Make parathas in a similar way using remaining dough balls.
• Serve hot parathas with curd, butter and pickle or your favourite vegetable dish. (Homemade curd recipe), (Raita Recipe), (Aloo Sabzi Recipe)
Tips and Tricks –
• You can also use oil instead of ghee for frying parathas.
• Keep in check the temperature of tawa and regulate it from medium to low flame as required. It should neither be too hot to burn the parathas or too cold.
• Adjust spices as per taste.
• If your hands become stained during preparation and cooking beetroot, rub some lemon juice over them to help remove the colour.
Facts about Beetroot-
Nutritional Facts –
• Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.
• Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes.
• Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.
Beetroot was first cultivated by the Romans. By the 19th century it held great commercial value when it was discovered that beets could be converted into sugar. Today, the leading commercial producers include the USA, Russia, France, Poland and Germany.