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.
Roasted Cumin/ Jeera Powder
Red Chilly Powder
Chopped coriander leaves
To roast paratha
Or as required to make tight dough
Take the peel off the beetroot, chop it and blend it smooth with very little water.
Take the beetroot paste in a bowl and add salt and wheat flour.
Bring it together as you would knead a dough. Use water and flour as you need it.
Take grated boiled potato in a bowl.
Add in cumin, chilly, chat masala powders, salt and coriander leaves and mix well.
Make small balls of the dough. Stuff the balls with potato masala.
Roll it out thinly or thickly as you prefer.
If you want to shapes then cut the desired shapes using any type of cutter you have.
Roast them in pan with some ghee. When both sides have golden brown spots remove it on a plate and serve.
I served with Cumin flavored curd.
You can add some ajwai/carom seeds in the dough for flavor.
I don’t like biting green chilly hence I prefer using red chilly powder instead of green chilly.