Aloo Beetroot Paratha

by sreejanair

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This recipe brings about a healthful twist to the basic aloo paratha recipe. The boiled potatoes and grated beetroot add taste, nutrients and colour to the paratha and is best served with curd.

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Aloo Beetroot Paratha recipe - How to make Aloo Beetroot Paratha

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 2Makes 2 parathas
Show me for parathas

Ingredients

For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste

To Be Mixed Together For The Stuffing
1/2 cup boiled , peeled and mashed potatoes
1/2 cup boiled , peeled and mashed beetroot
1 tsp freshly ground black pepper powder
1/2 tsp cumin seeds (jeera) powder
1 tbsp freshly grated coconut
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method

For the dough

Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
Divide the dough into 2 equal portions and keep aside.

How to proceed

Divide the stuffing into 2 equal portions and keep aside.
Roll out a portion of the dough into a circle of 4” diameter.
Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.
Roll out again into a circle of 6” diameter, using little whole wheat flour.
Heat a tava and cook the paratha, using little oil, till golden brown spots appear on both the sides.
Repeat the same to make more 1 more paratha.
Serve hot.