Beetroot center filled Paratha

Name: Beetroot center filled Paratha
Total time: 1800 s
Yield: make 6 servings
Cuisine: Indian
Ingredients: 2 cups whole wheat flour; 1 tsp salt; as required Water to knead; 3 boiled potatoes; 1 green chili chopped; 1 inch ginger grated; 1 tsp black salt; 1 tsp cumin powder; 1 tsp garam masala; as per taste Salt; 1 boiled beetroot; 1 tsp oil; 1 tsp asafoetida; 1 tsp red chili powder; as per taste Salt

Shradha Nema (foodgazin') @foodgazin

Mumbai

As a mom of a teenager, I find it difficult to make my teeny kids to eat healthy food. Beetroots have numbers of benefits it has no calories and packed with fibres, folate, manganese, potassium, iron and vitamin C and for those are good for growing children, that we all know. But how to make a teenager eat this food and include in their diet is a challenging task.
So I added beetroot as a stuffing in a paratha along with potatoes. Though they are not mixed and they taste in two different ways.
On the outer side it is aloo Paratha while as you dig in it is a beetroot Paratha.

Shradha Nema (foodgazin') @foodgazin

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Ingredients

30 minutes

make 6 servings

For dough
2 cupswhole wheat flour
1 tspsalt
as required Water to knead
For aloo stuffing
3boiled potatoes
1green chili chopped
1 inchginger grated
1 tspblack salt
1 tspcumin powder
1 tspgaram masala
as per taste Salt
For beetroot stuffing
1boiled beetroot
1 tspoil
1 tspasafoetida
1 tspred chili powder
as per taste Salt

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Steps

30 minutes

1

Boil potatoes and beetroot seperately. Peel the outer skin of potato and beetroot once cooled.
2

For making dough, take flour in a mixing bowl, add salt and water and knead a smooth and soft dough. Keep covered and keep aside.
3

For the aloo stuffing, grate boiled potatoes, add green chili, garam masala, black salt, ginger, salt and mix well. Keep aside.
4

For the beetroot stuffing, grate the beetroot. Keep a tadka pan and heat oil. Add asafoetida and red chili powder and pour the tadka over the grated beetroot. Add salt and mix well.
5

Divide the dough into 3 equal portions.
Take one ball and roll it into thin chapati. Top the aloo stuffing on the chapati. Now take a small amount of beetroot stuffing and place it on the aloo stuffing near the edge. Now start rolling the chapati. Seal it well and close the ends with the dough.
6

Cut this roll into 2 equal parts. Flatten it. Now dust some flour and make a thick paratha.
7

Heat a tawa and place the rolled paratha on the tawa. Cook on one side. Then flip and smear some ghee or oil. Cook on the other side with some ghee or oil. Serve with curd, chutney or pickle.

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Shradha Nema (foodgazin') @foodgazin

on January 11, 2022 04:52

Mumbai

Food is not simply stuff that people eat when they are hungry. Food is awesome, delicious, inventive, colorful, inspiring, and so much more. Food binds us together. You have no idea how much it means to me when you tell me that you made a recipe and loved it. My heart fills with joy. Literally.