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Beetroot Paratha
Servings: 2
Author: Radhika @ justhomemade
Ingredients
  • For filling:
  • 1 medium Beet root grated
  • 1 medium Potato boiled and mashed
  • 1 tsp Jeera/Cumin seeds
  • 1/2 tsp Jeera/Cumin powder
  • 1/4 tsp turmeric powder
  • 1-2 tsp Garam masala
  • 4-5 strands cilantro finely chopped
  • 2-3 tsp peanut oil
  • salt to taste
For paratha dough:
  • 2 cups whole wheat flour for dough
  • additional whole wheat flour for rolling/dusting
  • salt
  • warm water
  • peanut oil for pan roasting
Instructions
  1. First, mix the whole wheat flour and salt to taste along with warm water and knead into a soft dough. The dough consistency should be softer than that for chapati/roti. Cover and set aside for at least 30 mins
  2. Microwave the grated Beetroot for 2-3 mins to partially cook it and reduce its water content
  3. Heat oil in a medium-sized kadai/skillet over medium-high heat.
  4. When the oil is hot, add the cumin seeds and let splutter. Once spluttered, add the cumin powder and turmeric powder followed by the microwaved grated beet root and sauté for about 5-10 mins until the hissing sound dies down.
  5. Add boiled and mashed potato, garam masala and salt and stir well to mix.
  6. Sprinkle chopped cilantro, mix well and keep aside to cool.
  7. Knead the dough well again and roll it into lemon sized balls.
  8. With both your thumbs and fore-fingers, shape the dough ball into a bowl.
  9. Place a spoonful of the beetroot and potato filling in the dough bowl. Bring together all the edges of the dough bowl to the center and cover shut. Now, on your palm, pat the dough flat at point of joining.
  10. Dust it in the wheat flour kept for rolling and roll out flat using a rolling-pin.
  11. Roast the rolled out paratha on a heated tawa/griddle on both the sides until brown spots appear. Do smear a little oil on both sides.
  12. Serve hot with yogurt on the side.
Notes

To check the consistency, make sure that the cooked filling can be shaped roughly into a ball

Be gentle and use your wrist to roll out the paratha as otherwise, the filling spills out.

Use water as you go to mix the dough, instead of pouring a lot at once.