Tiffin Varieties‎ > ‎

Beetroot Paratha


Ingredients:

Atta (wheat flour) – 2 ½ cups

Beetroot – 1 big

Methi leaves – ½ bunch

Chilli powder – 1 teaspoon

Garam masala powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Sesame seeds – 1 teaspoon

Ajwain (carom seeds) – 1 teaspoon

Cumin seeds – 1 teaspoon

Yogurt – 1 generous scoop

Salt – 1 ½ teaspoon

Hing ¼ teaspoon

Water – one or two handful sprinkles

Oil – 1 teaspoon (for the dough)

Oil (or) Ghee – 10 teaspoons (for toasting parathas)


Yield: 10 parathas


Method:

  1. Wash beetroot, peel skin and grate the beetroot.
  2. Add the wheat flour and all other ingredients to the grated beetroot in a bowl (except oil and water).
  3. Mix well and keep the bowl closed for 10 – 15 mins.
  4. Add one of two sprinkles of water and knead to smooth dough.
  5. Add the teaspoon of oil to coat the dough and let it rest for 10 – 15 mins.
  6. Divide into 10 equal portions and roll out like parathas.
  7. Toast each paratha with a teaspoon of oil or ghee.
  8. Serve hot with yogurt and pickle.

Print Recipe

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