Beet Root Paratha (Beet Root Flat Bread)
A quick and healthy option which can be enjoyed during breakfast, lunch and dinner.
Servings 8 parathas
Calories 156kcal
Ingredients
- 1 medium beetroot boiled and grated
- 1 cup whole wheat flour
- 4 tbsp oil
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste (you can avoid garlic if you are not eating)
- 1 green chili finely chopped (optional)
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 1/2 tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 2 tbsp coriander chopped
- 1 tbsp sesame seeds
- oil for roasting the parathas
- salt as per taste
- water for kneading
- extra wheat flour for dusting while rolling paratha
Instructions
- In a bowl take grated beet root and add chopped coriander to it.
- Add wheat flour, oil, ginger-garlic paste, chopped green chili, coriander powder, cumin powder, red chili powder, black pepper powder, sesame seeds, garam masala and salt. Mix it well with the fingertips till you get crumb like texture as shown.
- Add small quantities of water and knead a smooth stiff dough for paratha. Let it rest for 15 min.
- Take a ball and flatten it as shown.
- Dust the flattened ball with flour on both the sides and roll into a cirlce of 2mm thickness.
- Put it on a heated flat pan or tava. Roast it on one side.
- Flip it on the other side and then a tsp of oil on it. Roast it now on both the sides till golden spots appear on it. The parathas are done.
- Repeat the procedure to make other parathas. Serve them with curry, chutney, sauce, curd or raita.
Nutrition
Calories: 156kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 306mg | Potassium: 170mg | Fiber: 4g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 2mg