Beetroot Stuffed Paratha

Name: Beetroot Stuffed Paratha
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: For stuffing:; 2 medium sized beet root; 3-4 small sized potatoes; 2 Green chillies; 3-4 cloves Garlic; 1/2 cup chopped coriander leaves; As per taste Salt; 1 teaspoon garam masala; 1/2 teaspoon chilli powder; 1/2 teaspoon Dry coriander powder; 1/2 teaspoon Cumin powder; For Dough:; 2 cups wheat flour; 2 tablespoons almond flour; as required Milk and water mix to knead dough; As per taste Salt; 1 teaspoon Oil for kneading; Some ghee to cook parathas

PV Iyer @pviyer79

Nagpur

#kidstiffin
As everyone knows beetroot are great source of nutrients, including fiber, folate and vitamin C. Beets are delicious and versatile, fitting well into a healthy and balanced diet. But everyone doesn't like to have this magical root, so heres a recipe to make kids and family to start eating beet that too happily.

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Ingredients

20 minutes

4 servings

Forstuffing:
2medium sized beet root
3-4small sized potatoes
2Green chillies
3-4 clovesGarlic
1/2 cupchopped coriander leaves
As per tasteSalt
1 teaspoongaram masala
1/2 teaspoonchilli powder
1/2 teaspoonDry coriander powder
1/2 teaspoonCumin powder
ForDough:
2 cupswheat flour
2 tablespoonsalmond flour
as requiredMilk and water mix to knead dough
As per tasteSalt
1 teaspoonOil for kneading
Some ghee to cook parathas

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Steps

20 minutes

1

Take the flours, add salt and some oil and knead a semi soft dough, cover and set aside.
2

Wash and boil potatoes and beetroot in a pressure cooker until 2 whistles.
3

Grate both potatoes and beet. Crush garlic and green chillies and add to the grated vegetables.
4

Add all other masalas mentioned above in the section.
5

Our stuffing should be like this. If it looks loose then add some corn flour or besan. But I did not add as my stuffing was perfect.
6

Pinch a big lemon sized dough and make balls. Apply some oil in fingers and make cavity.
7

Stuff a tablespoon full of the beet mixture into the cavity. Pinch and seal it.
8

With light hands press and roll out chapatis out of it. Roast on hot tawa. Cook on both side by applying ghee or oil.
9

I packed parathas along with mayonnaise, as my son loves the combination. It can be also eaten with schezwan sauce, chutneys or raita.