Beetroot Paratha Recipe

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Directions

• In a mixing bowl, add wheat flour, salt and knead into a soft dough with water and cover for 30 minutes.
• Grind coriander seeds to a coarse powder andfinely chop green chilies and cilantro leaves. (add green chilies keeping in mind the sweetness of beetroot.) Peel the beetroot skin and grate it.

Stuffing

• Heat about 1 tbsp oil in a pan and add cumin.
• Add grated beetroot and green chilies.
• Saute till beetroot is cooked and moisture is lost.
• Add ground coriander seed, sesame seeds, and salt.
• Continue to cook on a low flame till the stuffing turns dry and turn off the heat.
• Make round balls of the wheat dough and roll each one big enough (about 4-5 inches diameter) to hold the stuffing.
• Place 1 - 2 tbsp stuffing in the center and gather the edges into a round ball andlet the stuffed balls rest for a couple of minutes.
• Roll each stuffed ball gently dusting wheat flour, like roti.
• Heat a griddle/tawa and roast theParathas both the sides using butter or oil.
• Serve hot Parathas with curd, chutney, pickle or curry.

Also, Read Dal Paratha Recipe

Meghna Nath