Beetroot Paratha

Step 1

First take whole wheat flour, salt and oil in a mixing bowl or pan. Mix very well.

Step 2

Then add ½ cup water.

Step 3

Begin to knead. Add more water if required while kneading.

Step 4

I added overall ⅔ cup water. Depending on the quality of flour, you can add less or more water.

Step 5

Knead to a soft and smooth dough. Cover the bowl with a lid and keep aside the paratha dough for 30 minutes.

Step 6

Rinse, peel and grate 350 grams beetroot or 4 medium sized beetroots. You should be able to get 2 cups tightly packed beetroots.

Step 7

Heat a pan and add 1 teaspoon oil. Then add the grated beetroot.

Step 8

Saute the beetroot on a low heat for 5 to 6 minutes, till there is no moisture in them. They will be partly cooked and also appear dry.

Step 9

Now add the following seasonings - finely chopped green chilies, dry mango powder or dry pomegranate powder, garam masala powder and salt as required.

Step 10

Mix very well. Switch off the heat. Keep the beetroot mixture aside. Ensure that there is no water in the stuffing. Otherwise the paratha can become soggy while rolling and roasting.

Step 11

Pinch medium sized balls from the dough. Roll them and keep covered.

Step 12

Take a dough ball. Flatten it a bit. Sprinkle with some whole wheat flour.

Step 13

Roll to a round of 5 to 6 inches in diameter.

Step 14

Place 2 to 3 tablespoons of the beetroot stuffing on the rolled dough.

Step 15

Begin to pleat the edges.

Step 16

Then bring them together at the center and press them at the center.

Step 17

Flatten the pressed edges with your fingers and dust some flour on the stuffed dough. You can also roll two small rounds and then place the beetroot between the dough circles.

Step 18

Gently roll to a paratha of about 7 to 8 inches. Sprinkle flour as required while rolling.

Step 19

Heat a tawa or skillet and let it become hot. Place the paratha on the hot skillet.

Step 20

On a medium to high heat, begin to roast the paratha. Avoid roasting the paratha on a low flame as then they will become hard or dense and won't taste good.

Step 21

When one side is partially cooked (about ¼th) then flip with a spatula.

Step 22

Spread some oil or ghee on top and flip again.

Step 23

Now spread some oil or ghee on this side too. If the paratha has been stuffed and rolled well, it will start puffing up while cooking. Flip again.

Step 24

Press the paratha edges with a spatula too, so that they are also roasted well.

Step 25

Flip once more and roast till the paratha is evenly cooked and has golden blisters on top.

Step 26

Serve beetroot paratha hot or warm. You can also stack them in roti basket and later serve warm. Serve them for breakfast or lunch with a side accompaniment of a sweet mango pickle. You can also serve with some butter or curd or have them plain with a cup of tea.