Carrot-Beetroot Paratha

Name: Carrot-Beetroot Paratha
Yield: 8 Parathas
Cuisine: Indian
Ingredients: 1 cup Wheat Flour; 1 cup/2 Small Carrots (Finely Chopped); 1/2 cup/1 Beetroot (Steamed & Finely Chopped); 4-5 Green Chillies (Finely Chopped); 2 "Ginger (Finely Chopped); 1/4 tsp Turmeric Powder; 1 tsp Kashmiri Red Chilli Powder; 1 tsp Cumin Powder; 2 tsp Oil; 2 tbsp Curd; Salt (As required); Oil (For Brushing)

Rosalyn John @rosalyn_kitchen227

#week4of5
#goldenapron3
#week21
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#rosalyn_kitchen

This healthy and nutrient red coloured flatbread recipe (Carrot-Beetroot Paratha Recipe) made with carrot and beetroot is an ideal morning breakfast recipe which can also be used for afternoon lunch and night dinner. It is generally eaten and served with pickle and raita, but can be served with any choice of dry or gravy based curries.
Carrot is a humble yet versatile root vegetable. It is known for it's sweet, earthy flavor. It is an excellent source of beta-carotene (which is converted to vitamin A in the body), potassium and vitamins K, B1, B2 and B6.
Beetroot is also a root vegetable. It is packed with essential nutrients. It is a great source of fiber, folate (vitamin B9), manganese, potassium, iron and vitamin C. It has numerous health benefits. It improves blood flow, lowers blood pressure and increases exercise performance.

#week4of5
#goldenapron3
#week21
#spicy
#rosalyn_kitchen

Rosalyn John @rosalyn_kitchen227

#week4of5
#goldenapron3
#week21
#spicy
#rosalyn_kitchen

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Ingredients

8 Parathas

1 cupWheat Flour
1cup/2 Small Carrots (Finely Chopped)
1/2cup/1 Beetroot (Steamed & Finely Chopped)
4-5Green Chillies (Finely Chopped)
2"Ginger (Finely Chopped)
1/4 tspTurmeric Powder
1 tspKashmiri Red Chilli Powder
1 tspCumin Powder
2 tspOil
2 tbspCurd
Salt (As required)
Oil (For Brushing)

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Steps

1

Firstly, steam the beetroots. Allow it to cool. Remove the skin. Finely chop and set aside.
2

Wash the carrots. Remove skin. Finely chop and set aside.
3

Finely chop the ginger and green chillies and set aside.
4

In a mixing bowl, add wheat flour.
5

Add the ginger and green chillies and mix.
6

Add the turmeric powder, kashmiri red chilli powder, cumin powder and salt and mix.
7

Add the chopped carrots and mix.
8

Add the chopped beetroot and mix.
9

Add curd and oil and knead into a smooth and soft dough. (No need to add water).
10

Divide into 8 equal portions.
11

Take each portion. Make it round and flat. Dust little flour over it and roll it out into small paratha. For a rectangular shape you can cut out all four sides.
12

Heat a pan. Place the paratha on it. After a minute, flip it. Apply oil and flip again. Press gently and allow it to cook. Again apply oil and flip. Again press gently and allow to cook. Repeat the process for the rest of the dough.
13

Or else you can make it in the following way. Lightly brush oil on the rolled out dough. Close into a semi circle. Again lightly brush with oil. Close into triangle.
14

Dust with flour. Roll out and cook the paratha in the same process as mentioned above.
15

Or you can just make it in the normal roti size.
16

Serve this deliciously spicy carrot-beetroot paratha immediately with mango pickle and mango chutney.