Beetroot Paratha Recipe, How to make stuffed beetroot paratha

Ingredients

To make stuffing

• Beetroots – 3-4

• Kasoori methi / dried fenugreek leaves – 2 tbsp
• Red chilli flakes – 1 and ½ tsp
• Pomegranate seeds powder / anardana powder- 1 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1tsp
• Turmeric powder – ¼ tsp
• Ginger paste – 1 tsp
• Salt to taste

To make dough

• Whole wheat flour / Chapati flour - 1 and 1/2 cups
• Carom seeds / Ajwain - 1/2 tsp
• Oil - 2 tsp
• Salt to taste

Watch how to make beetroot paratha on YouTube;

Beetroot paratha recipe with step-wise pictures

• Peel the beetroots and cut them into big chunks.

• Grate them in a food processor.

• Put grated beetroot in a wide pan and add salt to taste.

• Cook until all moisture evaporates.

• Add ginger paste.

• Then add kasoori methi and all dry spices. Mix well.

• Transfer it to a dish and allow it to cool down completely.

• To make dough, take 1 and ½ cups of chapati flour / wheat flour.
• Add salt to taste, ½ of ajwain / carom seeds, 2 tsp of oil.
• Mix everything together really well.

• Add water little at a time and knead it to soft dough.

• Apply few drops of oil and cover the dough. Let it rest for 10-15 minutes.

• Divide dough into 10 lemon sized balls and divide stuffing into 5 parts.

• Take two balls of the dough and roll them into small circles.

• Place one portion of the stuffing on one of the rolled roti.

• Cover with the other rolled roti and join the edges.

• Dip into flour and roll it evenly from all the sides.

• Transfer onto a hot pan. Apply oil on both the sides and fry until it gets some brown dots and becomes crispy from both sides.

• Serve it hot with plain yogurt and any chutney or pickle.