I have a lot of beetroot at home so I was pondering on ideas on how I could use it. I thought of paratha (a spiced and flavoured flatbread) as it would give it a beautiful pink colour. The recipe is inspired from my Methi and Chilli Paratha. I would consider this dish to be a success as I got my fiancé to eat beetroot. The intense flavour of beetroot has toned down because of making a dough and just blends in with the other ingredients. Beetroot is so rich in so low in calories and loaded with folate and potassium.
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Total cook time: 1 hour
Servings: 6 parathas
- 120 gms whole wheat flour + more for dusting
- 1 tbsp full fat yogurt
- 1 medium steamed beetroot peeled and diced (you could boil it as well)
- 1 tsp oil to coat dough + 1 tsp oil/ghee to cook each paratha
- 3 medium spiced green chillies (chopped)
- 1 tsp sesame seeds
- ½ tsp dry mango (amchur) powder
- ½ tsp ginger powder
- ¼ tsp carom seeds (ajwain)
- Salt to taste
- 2-3 tbsp to knead the dough (if needed)
- In a blender, blend the beetroot until they are small pieces. I like to have them as tiny pieces but you can puree it as well with a bit of water.
- In a bowl, mix the dry ingredients together: whole wheat flour, sesame seeds, chopped green chillies, dry mango powder, ginger powder, carom seeds and salt.
3. Add the blitzed beetroot and yogurt and mix.
4. Add 2-3 tbsps of water to knead to a soft dough if required.
5. Once the dough is formed, knead for about 3-4 minutes.
6. Add 1 tsp oil to coat the dough and let it rest for about 10 minutes.
7. Divide into 6 equal portions.
8. Flatten the dough and dust it with generous amount of flour.
8. Roll the dough to about a 2mm thickness turning it over often and dusting flour as required so it does not stick to the base.
9. Heat a griddle to cook the paratha.
10. Once hot, place the rolled dough on it and partially cook the base. This should take about 30 seconds.
11. On medium heat, add 1 tsp oil/ghee on the top side and around the sides and flip it over.
12. Flip it over again and continue to cook the paratha on a medium heat until it is cooked on both sides. You can use a folded muslin cloth or press to cook it.
13. Repeat the process for the remaining dough.
14. Serve hot with yogurt, pickle and some added butter (optional) on top and enjoy!
Hope you enjoy this!