Whole Wheat Beetroot Paratha Recipe
A delicious and healthy way to introduce beetroot into your child’s diet, Whole Wheat Beetroot Paratha is packed with fiber and nutrients. This recipe is not only easy to make but also offers a burst of flavor, making it a perfect addition to your lunch or breakfast menu. Its vibrant color and mild spiciness make it a hit with both adults and kids. Serve it with a side of tangy yogurt or pickles for a wholesome meal.
Ingredients for Whole Wheat Beetroot Paratha
| Ingredients | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Beetroot (Chukandar) | 2 medium-sized |
| Red Chili Powder | 1 tsp |
| Turmeric Powder | ¼ tsp |
| Cumin Powder (Jeera) | 1 tsp |
| Salt | As per taste |
| Water | As needed for dough |
| Ghee or Oil | For cooking, as required |
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Servings: 4
Instructions for Whole Wheat Beetroot Paratha
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Prepare the Beetroot:
Start by peeling the beetroot and chopping it into small pieces. Heat some water in a saucepan and add the beetroot pieces. Cook until they become soft and tender. Once done, turn off the heat, discard any remaining water, and set the beetroot aside to cool. -
-
Make the Beetroot Puree:
In a blender, add the cooked beetroot along with a little water and blend it into a smooth puree. -
Prepare the Dough:
In a mixing bowl, combine the beetroot puree with whole wheat flour. Add red chili powder, turmeric powder, cumin powder, and salt. Gradually add water to knead the mixture into a smooth and soft dough. Once the dough is well-kneaded, cover it with a damp cloth and set it aside for 15 minutes to rest. -
Shape the Parathas:
After the dough has rested, divide it into small portions. Roll each portion into a smooth ball. Using a rolling pin, roll out each ball into a flat, round paratha, or you can roll them into your preferred shape. -
Cook the Paratha:
Heat a tawa (griddle) or frying pan over medium heat. Once hot, place the rolled-out paratha on the tawa. Drizzle a little ghee or oil on top, and cook the paratha on both sides until golden and crisp, flipping it as necessary. If desired, add more ghee for extra flavor. -
Serve:
Serve the beetroot paratha hot with a side of lauki raita (bottle gourd yogurt) and green chili pickle for a perfect, satisfying meal.
Tips for the Best Beetroot Paratha
- Beetroot Variations: For a milder taste, you can cook the beetroot with a little ginger or garlic.
- Dough Texture: Ensure the dough is not too stiff, as it might be harder to roll. A soft dough will make the parathas much more pliable.
- Storage: These parathas can be stored in an airtight container for 1-2 days. Reheat them with a little ghee for the best flavor.
This Whole Wheat Beetroot Paratha recipe makes for a nutritious and delightful meal that’s sure to please everyone at the table!
