Beetroot Paratha
Beetroot Paratha is a nutritious Indian flatbread made by kneading grated beetroot into whole wheat flour dough and cooking on a skillet.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Wheat Flour (for the dough) | 500 | Grams |
| Beetroot (medium-sized, peeled and grated) | 2 | Count |
| Water (for kneading the dough) | 250 | Milliliters |
| Salt (to taste) | 1 | Tsp |
| Cumin Seeds (for flavor) | 1 | Tsp |
| Green Chili (finely chopped) | 1 | Count |
| Fresh Coriander (finely chopped) | 2 | Tbsp |
| Oil (for cooking parathas) | 3 | Tbsp |
| Ghee (for brushing on cooked parathas) | 2 | Tbsp |
Instructions
- In a large mixing bowl, combine whole wheat flour, grated beetroot, salt, cumin seeds, chopped green chili, and fresh coriander.
- Gradually add water to the mixture and knead into a soft, pliable dough. Cover and let it rest for 15 minutes.
- Divide the dough into equal portions and roll each portion into a ball.
- Flatten each ball slightly and roll it out into a circle about 6 inches in diameter using a rolling pin.
- Heat a skillet over medium heat and place the rolled paratha on it. Cook for about 1-2 minutes until bubbles form on the surface.
- Flip the paratha and drizzle a little oil around the edges. Cook for another 1-2 minutes until golden brown spots appear.
- Brush the cooked paratha with ghee and keep warm. Repeat with the remaining dough balls.
Kitchen equipment
SkilletRolling Pin