Beetroot Aloo Paratha

Hey There. How is life going on? Well here it is raining crazy. It is good since from last few years we are having rains only on alternate years. Having said that many areas are suffering the side effects of rain. Rain also brings lots of diseases. We must be extra cautious about the conditions we live in and what we put in our mouth. Especially since schools have begun it is expected that out kids should be taken special care of. Today’s recipe is not only super healthy but also delicious. It is Beetroot Aloo Paratha – goodness of beetroot and carbs from potato. The beetroot also renders nice pinkish colour the stuffing that peeks at places also increases the curiosity of kids. See the pic below. Again I made 2 parathas in shapes that kids love.

Do check out other parathas from this blog-
Sweet potato paratha

Radish/ Mooli Paratha

Zucchini Paratha

Matar Paratha

Gobhi Paratha

Paneer Paratha

 

Beetroot Aloo Paratha

Print Recipe
Beetroot Aloo Paratha
Since I am trying meal planning now, it becomes easier for me to pack healthy tiffin without any hurry. Just keep some beetroot and potatoes boiled on your meal planning day and use it on a busy weekday. It is that simple.
Beetroot Aloo Paratha
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Beetroot Aloo Paratha
Instructions
  1. Take the peel off the beetroot, chop it and blend it smooth with very little water.
  2. Take the beetroot paste in a bowl and add salt and wheat flour.
  3. Bring it together as you would knead a dough. Use water and flour as you need it.
  4. Take grated boiled potato in a bowl.
  5. Add in cumin, chilly, chat masala powders, salt and coriander leaves and mix well.
  6. Make small balls of the dough. Stuff the balls with potato masala.
    Beetroot Aloo Paratha
  7. Roll it out thinly or thickly as you prefer.
    Beetroot Aloo Paratha
  8. If you want to shapes then cut the desired shapes using any type of cutter you have.
    Beetroot Aloo Paratha
  9. Roast them in pan with some ghee. When both sides have golden brown spots remove it on a plate and serve.
  10. I served with Cumin flavored curd.
    Beetroot Aloo Paratha
Recipe Notes
  1. You can add some ajwai/carom seeds in the dough for flavor.
  2. I don't like biting green chilly hence I prefer using red chilly powder instead of green chilly.

DALIYA OATS IDLIS

So I had to take an unintentional short break again. Schools have started and like every mother I too was freaking out. One of the concerns I had was tiffin box. I wanted to give him healthy yet tasty food. The kind kids would like. Also, since he’s is small he is still unaccustomed to feed himself properly without spilling. Expecting a 3 year old to break rotis, take some curry and feed himself is high expectations. So I had to made sure that I give him finger food or something that he can manage with spoon. DALIYA OATS IDLIS are a result of this need of a mother. I made these idlis in  a flat plate and I have made use of cookie cutters to give these idlis kids lovable shapes. Also check out carrot idli, oats idli and stuffed idli for other variations of idlis especially for kids.

Daliya Oats idlis

Print Recipe
DALIYA OATS IDLIS
So this recipe came up when I had a packet of broken wheat almost reaching expiry date. Also, I am doing meal planning and prepping for the week. Check my insta/FB stories every weekend as I share my plan there. And it has helped me to make use of my ingredients well and finish them on time. DALIYA OATS IDLIS is a good way to eat healthy yet it is a different dish. Pair it up with a good chutney and you are sorted. Go on and try this recipe. Don't forget to read the recipe notes.
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Take Broken Wheat Powder and Oats in a bowl..
  2. Add in grated carrot
  3. Add salt and curd and whisk well.
  4. Keep is aside for half an hour. If using immediately then add baking soda and mix well.
  5. In a tadka pan, heat oil.
  6. Splutter mustard seeds.
  7. Add finely chopped green chilly.
  8. Add asafoetida powder.
  9. Pour this over broken wheat/oats batter and mix well. Add water to adjust the consistency, It should be thick like idly batter.
  10. Grease a idli plate and heat up the idli stemer. If you want to give shapes then use a flat plate or dhokla plate to pour the batter in.
  11. Steam for 5-8 minutes or until done.
  12. Let it cool down for a bit. De-mould. If you needs shapes then shape the idli using cookie cutter.
  13. Serve them with chutney of your choice. I served it with peanut tomato chutney.
    Daliya Oats idlis
Recipe Notes
  1. You can skip baking soda all together. I did not use soda at all. The idlis won't be very fluffy but is good enough.
  2. Add more veggies of your choice.
  3. You can skip green chilly.
  4. If you do not have cookie cutter then use a knife to cut into desired shape - diamond, square,etc.