Rozlin loves to cook healthy food for her loving family, and she enjoys sharing her recipes with her readers.
Beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroot paratha is a delicious way to add healthy nutrients to your diet!
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- 1 cup whole wheat flour
- 1/4 cup beetroot, grated
- 1/2 teaspoon ginger garlic paste
- 1/4 teaspoon green chilli paste (optional or to taste)
- 1/4 teaspoon caroom seeds (ajwain)
- 2 tablespoons ghee (clarified butter)
- Salt, to taste
- In a mixing bowl, add flour, carom seeds, salt, ginger-garlic paste, green chilli paste, and melted ghee. Mix well.
- Add grated beetroot and give a good mix.
- Add water, a little at a time, and knead the mixture into a soft dough. Keep the dough covered for 10-15 minutes.
- Knead the dough again for 3-4 seconds. Pinch out a small portion of the dough and roll it one out into a small disc.
- Add a little ghee on the disc and fold one side over. Then overlap the other side. Now again fold the top part down and then the bottom part up. You should end up with a square shape. (Refer to the photo guide below.)
- Roll out this square shape to form a new disc.
- Heat a skillet (tawa or fry pan) over medium heat and apply a little ghee.
- Roast the paratha over low heat on both sides.
- Repeat same process for the rest of the dough.
- Serve it warm with some salad, curd, or raita.
How to Roll Paratha: Photo Guide
- You can use butter instead of ghee.
- Carom seeds can help relieve indigestion.
- If your child does not like the taste of carom seeds, you can omit this ingredient.
- You can make this colorful paratha for breakfast, lunch, dinner, or a tiffin box.