Healthy Beetroot Stuffed Paratha

Indian Paratha or Stuffed Flatbread have a wide range of variety to it and this recipe of beetroot paratha is just one of them. Stuffed parathas are made with various grated veggies and even mashed potatoes. parathas can be served for breakfast, brunch or lunch. These beetroot parathas can also be packed in the tiffin box along with vegetable curry, pickle or even curd. There is a wide variety of paratha few of the popular ones are the Aloo Paratha, Methi Paratha, Gobhi Paratha, and my favorite Cheese Paratha

Beetroot Stuffed Paratha is a vegetarian and vegan fried flatbread made using Whole Wheat Flour, grated Beetroot (or Beetroot Puree), few spices and fresh herbs. You can also grate the beetroot a night before and store it in a small airtight box to save you some time in the morning. Beetroot paratha can be made using different methods;

1. You can grate the boiled beetroot mix it with the spices and stuff the roti with it

2. Mix the grated beetroot and spices with the wheat flour, kneed it and make the paratha

3. You can make a paste of beetroot, spices and mix it in the wheat flour, kneed it and make the paratha.

Servings: 10 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins

Ingredients:

For Paratha Dough

2 cup Whole wheat flour

2 tbsp Vegetable Oil

1/2 tsp Salt

Water to kneed the floor

For Paratha Stuffing

350 grams/ 4 medium sized Beetroots

2 small Green Chili (optional)

1/4 cup Fresh Coriander

3 tsp Amchur

2 tsp Dhanya Jeera Powder (Coriander and Cumin Powder)

Salt to taste

Garnish:

Coriander

Curd

Pickle

Let's get cooking

1. First take whole wheat flour, salt and oil in a mixing bowl or pan. Mix very well. Then add ½ cup water. Begin to knead. Add more water if required while kneading. I added overall ⅔ cup water. Depending on the quality of flour, you can add less or more water.

2. Knead to a soft and smooth dough. Cover the bowl with a lid and keep aside the paratha dough for 30 minutes.

Making Beetroot Paratha Stuffing

Rinse, and pressure cook the beetroot for about 4 whistle. Peel and grate the beetroot to that add the finely chopped onions, green chili, freshly cut coriander, dhanya jeera powder, amchur and salt to taste. Mix this well.

Rolling Stuffed Beetroot Paratha

1. Pinch medium sized balls from the dough. Roll them and keep covered. Take a dough ball. Flatten it a bit. Sprinkle with some whole wheat flour. Roll to a round of 5 to 6 inches in diameter.

2. Now place 2 to 3 tablespoons of the beetroot stuffing on the rolled dough. Begin to pleat the edges. Then bring them together at the center and press them at the center.

3. Flatten the pressed edges with your fingers and dust some flour on the stuffed dough. You can also roll two small rounds and then place the beetroot between the dough circles. Gently roll to a paratha of about 7 to 8 inches. Sprinkle flour as required while rolling.

4. Heat a tawa or skillet and let it become hot. Place the paratha on the hot skillet. On a medium to high heat, begin to roast the paratha. Avoid roasting the paratha on a low flame as then they will become hard or dense and won't taste good.

5. When one side is partially cooked (about ¼th) then flip with a spatula. Spread some oil or ghee on top and flip again. Now spread some oil or ghee on this side too. If the paratha has been stuffed and rolled well, it will start puffing up while cooking. Flip again.

Serve beetroot paratha hot or warm. You can also stack them in roti basket and later serve warm. Serve them for breakfast or lunch with a side accompaniment of a sweet mango pickle. You can also serve with some butter or curd or have them plain with a cup of tea.

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