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

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.

Prep Time

20 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 1 big Beetroot
• 2 medium Potato
• 1/2 tsp Roasted Cumin/ Jeera Powder
• 1 tsp Red Chilly Powder
• 1/2 tsp Chat Masala
• 1 tblspn Chopped coriander leaves
• 1/4 tsp Turmeric Powder
• Ghee To roast paratha
• Salt To taste
• 2 cup Wheat Flour Or as required to make tight dough

Prep Time 20 minutes Cook Time 10 minutes Servings people Ingredients 1 big Beetroot 2 medium Potato 1/2 tsp Roasted Cumin/ Jeera Powder 1 tsp Red Chilly Powder 1/2 tsp Chat Masala 1 tblspn Chopped coriander leaves 1/4 tsp Turmeric Powder Ghee To roast paratha Salt To taste 2 cup Wheat Flour Or as required to make tight dough

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.

   
7. Roll it out thinly or thickly as you prefer.

   
8. If you want to shapes then cut the desired shapes using any type of cutter you have.

   
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.

    

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.