Meena's Taste Mantra

Beetroot Paratha - a colourful and delicious Indian Flatbread

I love Ajwain | Carrom Seeds and normally add a pinch of it whenever I make the Roti dough! Beetroots are something which Appa and I will not willingly relish but for few recipes that Amma has created which we just love like - Gulabi Beets Pulav, Gulabi Raita and a yum dessert Beetroot Carrot Halwa.

This is Amma's yet another attempt to make us love this wonderful veggie which is her favourite, in the form of a stuffed paratha. To ensure I relish this, she added the Ajwain seeds and I must say these would be now a wonderful option for my office lunch-box henceforth! Just love this and the beauty of this paratha is it is so tasty that just a dip of plain curd and this is HEAVEN!

INGREDIENTS

For Stuffing

2 Beetroot, boiled and peeled

1 Onion, very finely chopped

2 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1/4 tsp Haldi | Turmeric Powder

1/4 tsp Ajwain | Carrom Seeds

3 Green Chillies, very finely chopped

2 tsp White Til | Sesame Seeds, dry roasted

2 tblsp Besan | Chick Pea Flour, roasted

1 tsp Salt

For Dough

2 cups Whole Wheat Atta | Flour

1 tsp Sesame Oil

A pinch Salt

For Making Paratha

Whole Wheat flour, for dusting

Oil or Homemade Ghee | Clarified Butter

METHOD

For Stuffing:

Grate the boiled and peeled beetroot and keep aside.
In a frying pan, on a low flame, saute chopped onions, green chillies and ajwain for 2 minutes.
Add haldi, salt and grated beetroot. Saute for 4 to 5 minutes till the mixture appears dry.
Add roasted besan and roasted til. Mix well.
Switch off the gas.
Add chopped dhania and mix well.
Once cool, make 12 eqqual portions of the stuffing and keep aside.

For Dough:

In a large mixing bowl add all the ingredients mentioned for dough except Oil.
Mix well and make a stiff dough adding required water.
Add the Oil and knead the dough again for about 2 minutes. Cover and keep aside for half an hour.
Divide the dough to 12 equal portions.

For Making Paratha:

Take one portion and shape into small bowl.
Place one portion of the stuffing inside the dough-bowl.
Gently gather the sides of the dough-bowl and bring them to the center, pleating the dough as you gather. Squeeze and cut off extra dough.
Gently flatten the stuffed dough to a roundel with your palms. Dust this roundel with Whole Wheat Flour.
Spread it gently with a rolling pin to about 5" diameter to form a thick paratha.
Place the tava on gas, on high flame. When tava becomes hot, reduce flame to low.
Place the rolled Paratha on the hot tava..let one side cook for about 2 minutes. Flip to the other side. Gently drizzle very little Oil on its surface. After a minute, flip paratha to next side and drizzle oil on this surface too.
Once both the sides have got golden brown spots, the Paratha is done. Keeping the flame on low and with occasional flips, ensures the Paratha is crisp and not burnt! It takes about 4 to 5 minutes to cook one Paratha.
Adjust the flame once in a while to ensure the temperature of tava is maintained.
Continue similarly for the remaining parathas.
Serve hot with Curd.

We enjoyed this colourful and delicious Beetroot Paratha along with fresh homemade thick Curds! Simply HEAVEN!

Note:
a. You can add a bit of grated paneer or grated cheese in the stuffing as the taste will definitely be a super hit with kids.
b. We add oil to the minimum...but for kids you can add homemade ghee, ultimately just ensure you enjoy everything responsibly!

We have used:

1. Aashirwaad Whole Wheat Sharbati Atta

2. Til Sona Oil - Sesame Oil
3. Tata Salt Lite
4. Borges Olive Oil Light

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.