Time and servings
Time and servings
Ingredients
for beetroot paste:
- 2 tsp oil
- ½ tsp ginger paste
- 1 chilli (slit)
- 1½ cup beetroot (grated)
- ½ tsp salt
- 2 tbsp water
for dough:
- 2 cup wheat flour / atta
- ½ tsp jeera / cumin
- ½ tsp garam masala
- ½ tsp aamchur / dry mango powder
- ½ tsp ajwain / carom seeds
- ½ tsp salt
- 2 tbsp coriander (finely chopped)
- 1 tsp oil
Instructions
- in a large bowl, take 2 cup wheat flour, ½ tsp jeera, ½ tsp garam masala, ½ tsp aamchur, ½ tsp ajwain and ½ tsp salt.
- mix well, making sure all the spices are combined well.
- further add prepared beetroot paste, 2 tbsp coriander and 1 tsp oil.
- knead the dough well adding water if required.
- knead to smooth and soft dough.
- now grease 1 tsp oil, and rest the dough for 15 minutes.
- further pinch a ball sized dough, roll and flatten it.
- also dust with some wheat flour.
- further roll it in a thin circle like chapati or paratha.
- now on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, when the base is partly cooked, flip the beetroot paratha.
- also spread ½ tsp oil / ghee and press slightly both the sides.
- flip again once or twice till both the sides are cooked properly.
- finally, serve beetroot paratha with raita and pickle.
Step-by-step
1
firstly, in a pan heat 2 tsp oil and add ½ tsp ginger paste, 1 chilli.
2
saute for a minute, until the raw smell of ginger paste disappears.
3
now add 1½ cup grated beetroot, ½ tsp salt and saute for 2 minutes.
4
further add 2 tbsp water, cover and cook for 10 minutes.
5
cook until the beetroot is cooked completely.
6
cool the mixture and transfer to the blender.
7
blend to smooth paste, without adding any extra water.
8
now in a large bowl, take 2 cup wheat flour, ½ tsp jeera, ½ tsp garam masala, ½ tsp aamchur, ½ tsp ajwain and ½ tsp salt.
9
mix well, making sure all the spices are combined well.
10
further add prepared beetroot paste, 2 tbsp coriander and 1 tsp oil.
11
knead the dough well-adding water if required.
12
knead to smooth and soft dough.
13
now grease 1 tsp oil, and rest the dough for 15 minutes.
14
further pinch a ball sized dough, roll and flatten it.
15
also, dust with some wheat flour.
16
further, roll it in a thin circle like chapati or paratha.
17
now on a hot tawa place the rolled paratha and cook for a minute.
18
furthermore, when the base is partly cooked, flip the beetroot paratha.
19
also spread ½ tsp oil / ghee and press slightly both the sides.
20
flip again once or twice till both the sides are cooked properly.
Video
Notes
- firstly, grate the beetroot for speed up cooking process.
- also, blending beetroot to smooth paste is optional.
- additionally, skip green chilli if you serving for kids.
- finally, beetroot paratha tastes great when prepared with fresh and juicy beetroot.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/beetroot-paratha-recipe-beetroot-roti/