Stuffed Beetroot Paratha

Name: Stuffed Beetroot Paratha
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 250 gms beetroot; 2 onions; 2-3 tsp roasted chana powder or sattu; 4-5 spicy green chillies; 1/2 " Piece ginger; 10-12 garlic cloves; 2 tsp coriander; 1 tsp oil; 1/2 tsp jira; 1/2 tsp kalonji; 1/2 tsp ajwain; 1/2-3/4 tsp salt; 1/4 tsp haldi; 1/2 tsp garam masala; 1 tbsp Schezwan chutney; 2 cups wheat flour sieved; 3-4 tsp beetroot water; 1/2-3/4 tsp salt; 1/4 tsp kalonji; 1/4 tsp ajwain; 2 tsp melted ghee; 1/2-3/4 cup water as required; 4-5 tbsp ghee for roasting; 1/4 cup dry wheat flour

Bina Anjaria @bina_anjaria_123

#AR
A recipe I usually make to serve the healthy antioxidant-rich and iron-rich to my family.

Bina Anjaria @bina_anjaria_123

#AR
A recipe I usually make to serve the healthy antioxidant-rich and iron-rich to my family.

Saved

Ingredients

30 minutes

2-3 servings

For Stuffing:
250 gmsbeetroot
2onions
2-3 tsproasted chana powder or sattu
4-5spicy green chillies
1/2 " Piece ginger
10-12garlic cloves
2 tspcoriander
1 tspoil
1/2 tspjira
1/2 tspkalonji
1/2 tspajwain
1/2-3/4 tspsalt
1/4 tsphaldi
1/2 tspgaram masala
1 tbspSchezwan chutney
For Dough:
2 cupswheat flour sieved
3-4 tspbeetroot water
1/2-3/4 tspsalt
1/4 tspkalonji
1/4 tspajwain
2 tspmelted ghee
Other Ingredients:
1/2-3/4 cupwater as required
4-5 tbspghee for roasting
1/4 cupdry wheat flour

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Steps

30 minutes

1

First ready the stuffing ingredients. Chop ggg and onions finely in a chopper.
2

Wash, peel and grate the beetroot. Press and squeeze out its water and dewater it.(Keep this aside beetroot water for later use while kneading)
3

In a kadhai take 1tsp oil. Add in jira, kalonji and ajwain. Add in chopped ggg and onions. When pink add in the sattu powder (a must ingredient)
4

Mix for 1 minute. Now add in the grated beetroot. Add salt and haldi and mix. Cook for 3-4 minutes. Now add in the garam masala and schezwan chutney. Mix and cook for 2 minutes. The mixture should be almost dry.
5

Transfer the stuffing mixture to a plate and cool completely.
6

Meanwhile, knead the dough using the beetroot water and plain water as required.
7

Keep the dough medium soft. Smoothen dough using some ghee and rest the dough for 5-10 minutes, not more. Mix coriander into the cooled stuffing. Make 4 balls from the stuffing and 4 balls from the dough
8

Roll out the dough using dry wheat flour. Keep centre thick and side thinner. Place the stuffing ball and seal well.
9

Press and enlarge the paratha, using dry wheat flour. This helps to spread the stuffing well all over inside the paratha.Place the rolled stuffed Beetroot Paratha on a heated tawa. Dry roast first side and then turn.
10

Roast 2nd side also a bit. Apply 1/2 tsp ghee and turn and roast well.
11

Press with ladle and roast crispy. Serve hot with curd or chutney.
12

Enjoy health and taste with family and friends.
Happy Cooking!!