Beetroot Potato Paratha

Name: Beetroot Potato Paratha
Total time: 1200 s
Yield: 4 parathas
Cuisine: Indian
Ingredients: 1 bowl wheat flour; Water as required; 1 Boiled potato; 1/2 beetroot; 1 small onion; 1 Green chilli; 1 " piece grated ginger; 1 tb sp chopped coriander leaves; To taste salt; 1/4 tsp red chilli powder; 1/4 tsp carrom seeds; 1/4 tsp garam masala; 1/4 tsp mango powder; 1/4 tsp coriander seeds powder; As required Cooking Oil for shallow frying; Butter for serving

Aruna Thapar @Arunathapar27

New Delhi

#GA4 #week7 Post1
#Breakfast
#The boiled potatoes and grated beetroot add taste, nutrients and colour to the paratha and is best served with curd. An healthy breakfast.

Ingredients

20 minutes

4 parathas

1 bowlwheat flour
Water as required
1Boiled potato
1/2beetroot
1small onion
1Green chilli
1" piece grated ginger
1 tbsp chopped coriander leaves
To taste salt
1/4 tspred chilli powder
1/4 tspcarrom seeds
1/4 tspgaram masala
1/4 tspmango powder
1/4 tspcoriander seeds powder
As required Cooking Oil for shallow frying
Butter for serving

Cooking Instructions

20 minutes

1

Knead a soft dough by mixing wheat flour with the help of water. Rest for 10 minutes.
2

Wash, Peel and grate boiled potato, ginger, beetroot, onion, green chilli, coriander leaves. Mix all dry masale.
3

Mash and mix all ingredients thoroughly. Stuffing for paratha is ready.
4

Take a portion of dough and make a ball. Roll it and keep 2 tb sp stuffing on it. Fold it to centre and make a ball. Roll it again.
5

Heat a griddle. Brush with a little cooking Oil. Place paratha on it and roast on medium flame for 1 minute. Flip the side and roast from other side also for 2 minutes.
6

Now shallow fry from both sides. Like wise make all parathas.
7

Serve hot with butter.

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Comments (31)

Dr.Madhumita Mishra @FoodTalking

November 04, 2020 08:23

Nice & healthy 👌

Written by

Aruna Thapar @Arunathapar27

on October 28, 2020 07:31

New Delhi

Cooking is my passion. Love to experiment.

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