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Have you tried the fusion recipe? If not! I believe you’ll definitely love if you are looking for a healthy paratha recipe. In this dish, the potatoes are beautifully infused with beetroot. Make beetroot paratha for breakfast and have a healthy start to the day. This hearty and healthy beetroot paratha recipe is simple and easy to make. It is such a delectable dish to try.
I love paratha, be it stuffed or masala. I love Aloo Paratha since childhood. I am always hungry to eat it.
But this time I decided to use potato infused with beetroot which gives the paratha a nicely blended rich pink color. Since then, I have fallen in love with this recipe. And now, it’s your turn to write to me, how’s it coming out in your kitchen lab?
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Quickly jump to the recipe,
Yield – 2 servings
Timing – 30 min
Prep time – 30 min
Total- 60 min
Stuffing Ingredients:
Potatoes- 4 large, boiled & mashed
Beetroot- 1 small, grated
Olive oil- 4 tbsp
Cumin seeds- 1/3 tsp
Green chili- 2 nos., finely chopped (optional)
Onion- 1 small, sliced
Salt to taste
Chili flakes- ¼ tsp (optional)
Turmeric powder- ¼ tsp
Dough Ingredients:
Flour- 2.5 cup
Salt to taste
Oil- 1 tbsp
Water required for dough
Method-
In a heated pan, add olive oil and then add cumin. Let it splutter. Now, add green chili and sliced onion. Sauté until onion starts turning brown. Add grated beetroot and cook until tender and cooked. Cook over medium heat.
Further, add salt as per your taste, turmeric powder, and chili flakes, mix quickly. Now, add mashed potatoes, sauté until incorporated well. Finally, turn off the flame and take it out in another bowl or plate. Now, the stuffing is ready. Keep it aside for a while.
Meanwhile…
Kneading procedure-
In a large mixing bowl, add flour, salt to taste and olive oil about 1 tbsp. Then gradually add water to it. Knead the dough until it becomes incredibly soft and smooth. Use your knuckles while kneading the dough.
Then, cover the dough with a lid for at least 10 minutes to rest. Then, divide the dough into equal parts and make a round ball.
Now, place a dough ball in dry flour, just dust it. And placed it on roller. With the help of rolling pin roll the dough nicely about 7-8 cm diameter & 5 mm thickness.
Assemble it-
Take a small portion of stuffing. Fill, press lightly and seal the edges perfectly. Dust it with dry flour again and gently rolls it out with a diameter of about 10-12 cm.
Cook the rolled paratha on heated griddle. Simmer it for 30 seconds and then flip it over and apply few drops of olive oil and spread over it. Turn it over again, sprinkle a little oil and cook for 30 seconds to a minute.
Now paratha goes well with yogurt, onion chutney or coriander chutney or tomato ketchup. Enjoy eating😊
Note- Must knead the dough extra soft. To avoid breaking the paratha. Green Chili or chili flakes are completely optional. Storage- It can be stored for up to 2 days longer in an airtight container.
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