Beetroot Paratha Recipe | yummyfoodrecipes.in By, 2017-03-25 Beetroot Paratha Recipe | yummyfoodrecipes.in Explore the exotic taste of Beetroot Paratha Recipe. It is tasty, healthy and tasty. It is perfect for any occasion. Prep Time: Cook time: Ingredients: 4 cupswheat (gehun) flour,2medium beetroot,6green chili,1/4 cupcoriander (dhania) leaves,2 tspcoriander (dhania) seeds,1/2 tspcumin seeds (jeera),1/2 tspsesame seeds (til),saltto taste,oilfor cooking, Instructions: In a mixing bowl, add wheat flour, salt and knead into a soft dough with water and cover for 30 minutes. Grind coriander seeds to a coarse powder andfinely chop green chilies and cilantro leaves. (add green chilies keeping in mind the sweetness of beetroot.) Peel the beetroot skin and grate it. Stuffing Heat about 1 tbsp oil in a pan and add cumin. Add grated beetroot and green chilies. Saute till beetroot is cooked and moisture is lost. Add ground coriander seed, sesame seeds, and salt. Continue to cook on a low flame till the stuffing turns dry and turn off the heat. Make round balls of the wheat dough and roll each one big enough (about 4-5 inches diameter) to hold the stuffing. Place 1 - 2 tbsp stuffing in the center and gather the edges into a round ball andlet the stuffed balls rest for a couple of minutes. Roll each stuffed ball gently dusting wheat flour, like roti. Heat a griddle/tawa and roast theParathas both the sides using butter or oil. Serve hot Parathas with curd, chutney, pickle or curry. Also, Read Dal Paratha Recipe Meghna Nath

Beetroot Paratha Recipe

Beetroot Paratha Recipe

These beetroot Parathas are a variation of stuffed paratha made with beetroots. This paratha has a sweet taste coming from the beetroot. This Paratha can be served for breakfast, brunch or lunch. This beetroot Paratha can also be packed for kids tiffin.

Ingredients

  • 4 cupswheat (gehun) flour
  • 2medium beetroot
  • 6green chili
  • 1/4 cupcoriander (dhania) leaves
  • 2 tspcoriander (dhania) seeds
  • 1/2 tspcumin seeds (jeera)
  • 1/2 tspsesame seeds (til)
  • saltto taste
  • oilfor cooking

Directions

  • In a mixing bowl, add wheat flour, salt and knead into a soft dough with water and cover for 30 minutes.
  • Grind coriander seeds to a coarse powder andfinely chop green chilies and cilantro leaves. (add green chilies keeping in mind the sweetness of beetroot.) Peel the beetroot skin and grate it.

Stuffing

  • Heat about 1 tbsp oil in a pan and add cumin.
  • Add grated beetroot and green chilies.
  • Saute till beetroot is cooked and moisture is lost.
  • Add ground coriander seed, sesame seeds, and salt.
  • Continue to cook on a low flame till the stuffing turns dry and turn off the heat.
  • Make round balls of the wheat dough and roll each one big enough (about 4-5 inches diameter) to hold the stuffing.
  • Place 1 - 2 tbsp stuffing in the center and gather the edges into a round ball andlet the stuffed balls rest for a couple of minutes.
  • Roll each stuffed ball gently dusting wheat flour, like roti.
  • Heat a griddle/tawa and roast theParathas both the sides using butter or oil.
  • Serve hot Parathas with curd, chutney, pickle or curry.

Also, Read Dal Paratha Recipe

Meghna Nath

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