Whole Wheat Beetroot Paratha Recipe
Experience the vibrant colors and rich flavors of India with this delightful Whole Wheat Beetroot Paratha, a nourishing dish perfect for lunch. This recipe not only combines the health benefits of whole wheat and beetroot but also offers a unique twist to traditional parathas, making them appealing to both the eye and the palate. Serve these soft, slightly crispy parathas with refreshing raita for a wholesome meal that celebrates nutrition and taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Beetroots | 2 (peeled and chopped) |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Cumin Powder (Jeera) (roasted) | 1 teaspoon |
| Salt | To taste |
| Water | As required |
| Ghee or Oil | For cooking paratha |
Nutritional Information
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 200 |
| Protein | 6 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Fat | 4 g |
Preparation Time
- Preparation Time: 25 minutes
- Cooking Time: 25 minutes
- Total Time: 50 minutes
- Servings: 4
Cuisine
- Cuisine: Indian
- Course: Lunch
- Diet: Vegetarian
Instructions
To begin making the Whole Wheat Beetroot Paratha, start by peeling the beetroots and chopping them into small, manageable pieces. Next, place these chopped beetroots in a saucepan along with 2 tablespoons of water. Cook them over medium heat until they become soft and tender, which should take about 10 to 12 minutes. Once cooked, transfer the beetroot pieces to a blender, and blend them into a thick and smooth puree, adding only a minimal amount of water if necessary to facilitate the blending process.
In a wide mixing bowl, combine the beetroot puree with the whole wheat flour, red chilli powder, turmeric powder, roasted cumin powder, and salt. Mix these ingredients thoroughly until they are well combined, and then knead the mixture to form a smooth, soft dough that is not sticky. Should you find that the dough is too sticky, simply sprinkle in a little more flour as you knead.
Once the dough has reached the desired consistency, cover it with a damp cloth and let it rest for about 15 minutes. This resting period is crucial as it allows the gluten in the flour to relax, resulting in softer parathas. After the resting time is complete, knead the dough once more and then divide it into equal portions, shaping each portion into a ball.
While you prepare to cook, heat an iron skillet over medium flame. Take one of the dough balls and roll it into a flat disc, using a rolling pin. You can flatten it to your preferred thickness, but keep in mind that thinner parathas will cook faster and become crispier.
Place the rolled-out beetroot paratha onto the preheated skillet. After a few seconds, flip the paratha over and smear a little ghee on the cooked side. As it cooks, press down gently with a spatula and rotate the paratha to ensure even cooking on all sides. Once you start to see brown spots forming and the paratha has become slightly crisp, flip it over again to cook the other side until it is golden and cooked through.
Once finished, remove the paratha from the skillet and place it on a serving platter. Repeat the rolling and cooking process for the remaining dough portions.
Serving Suggestions
Serve the Whole Wheat Beetroot Paratha warm, accompanied by delicious Avocado Raita or Lauki Raita for a refreshing contrast. These parathas are not only a feast for the senses but also a wholesome option for a nutritious meal, perfect for any occasion.
Enjoy your colorful, flavorful Whole Wheat Beetroot Paratha, and celebrate the joy of cooking and sharing wholesome food with loved ones!
