Beetroot Paratha Recipe Flavored With Peanuts
Description:
This Beetroot Paratha is a creative and delightful way to incorporate the vibrant and nutritious beetroot into your meals. Made from whole wheat flour dough, the parathas are stuffed with a savory filling of sautéed grated beets, roasted crushed peanuts, cumin powder, finely chopped onions, green chilies, and fresh coriander leaves. This healthy paratha is not only a great option for school lunch boxes but also an ideal dinner meal when paired with raita and pickles. The fusion of flavors from the beets and peanuts makes it a wholesome, tasty, and exciting dish for all ages!
Cuisine: Indian
Course: Indian Breakfast
Diet: Vegetarian
Ingredients:
For the Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | 1/2 teaspoon |
| Oil | 1 teaspoon |
For the Beetroot Stuffing:
| Ingredient | Quantity |
|---|---|
| Beetroots (finely grated) | 2 large |
| Roasted Peanuts (coarsely pounded) | 1/4 cup |
| Cumin Powder (Jeera) | 1 teaspoon (roasted) |
| Green Chilies (finely chopped) | 2 |
| Onion (finely chopped) | 1 medium |
| Coriander Leaves (finely chopped) | 1 small bunch |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Yield: 14-16 parathas
Instructions:
Preparing the Dough:
- In a large bowl, combine 2 cups of whole wheat flour and 1/2 teaspoon salt.
- Gradually add water, a little at a time, and knead into a soft, smooth dough. Continue kneading for about 2-3 minutes until the dough becomes elastic and smooth.
- Drizzle 1 teaspoon of oil over the dough and knead again to coat the dough, ensuring it remains soft and not sticky.
- Cover the dough and let it rest while you prepare the filling.
Preparing the Filling:
- Heat oil in a heavy-bottomed pan over medium heat.
- Add the finely grated beetroot and a pinch of salt. Sauté until the beets soften, about 7-10 minutes. You can cover the pan to speed up the process.
- Once the beets are tender, remove the pan from the heat and allow the mixture to cool.
- In a large bowl, combine the sautéed beetroot, finely chopped onion, green chilies, roasted peanuts, roasted cumin powder, and freshly chopped coriander leaves. Add salt to taste and mix well.
- Divide the filling into 14-16 equal portions. This will make sure the stuffing is evenly distributed across the parathas.
Assembling the Parathas:
- Divide the dough into 14-16 equal portions.
- Roll each portion of dough into a small ball and dust it with flour. Using a rolling pin, flatten each dough ball into a 3-inch diameter circle.
- Place a portion of the beetroot filling in the center of the circle and gently spread it out, leaving a small border around the edges.
- Take another dough circle and place it over the filled dough. Press the edges to seal the filling inside.
- Gently press down the stuffed dough ball to release any air pockets and roll it out carefully into a larger circle. Dust with flour to prevent sticking.
- Repeat this process for all the dough portions and filling.
Cooking the Parathas:
- Preheat a skillet or tawa over medium heat.
- Place one stuffed paratha onto the hot pan and cook for about 30-45 seconds, or until the bottom side begins to brown.
- Flip the paratha and drizzle 1 teaspoon of ghee or oil on the cooked side. Flip again to cook the other side, adding another teaspoon of ghee if necessary.
- Press the paratha lightly with a spatula while it cooks to ensure even browning and crispiness. Flip a couple of times until both sides are golden and crisp.
- Remove the paratha from the skillet and transfer it to a plate. Repeat the process for the remaining dough portions.
Serving:
- Serve the Beetroot Paratha hot with a refreshing raita and tangy pickles for a wholesome meal.
- These parathas also make a great option for lunch boxes or a nutritious travel snack.
Enjoy this delicious and healthy Beetroot Paratha that combines the goodness of beets and the crunch of peanuts! It’s a perfect way to make mealtimes exciting and flavorful for your family.
