Beetroot parantha recipe with step by step photos.
Beetroot is a very nutritious vegetable.It is very effective to cure anaemia, blood sugar, cholesterol, helps in weight control, promotes in stronger bones and teeth, increases the level of anti-oxidants, has anti-ageing properties. Woah! In short, it is a must-have.
Now you must be thinking why all healthy things are tasteless!😒 Well, beetroot parantha comes to rescue! Beetroot parantha is just wow in taste as well as in looks.😍😋 In fact, all of my friends who tasted this parantha had the same opinion. Beetroot gives a very bright colour to the parantha which looks great. You should definitely try this recipe! Here goes beetroot parantha recipe with step by step photos.
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| Beetroot parantha |
Ingredients:
Beetroot (Grated) - 1-2 small beetroot
Atta(Whole wheat flour) - 1.5 cups
Water - 0.75 cups
Green chillies - 2
Anardana powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Ajwain(Carom seeds) - 1/2 teaspoon
Oil - 2-3 tablespoon
Salt - to taste
Beetroot parantha recipe:
Dough:
- Mix atta, salt and ajwain.
- Add about 1/2 Tbsp oil. Mix it well.
- Now slowly add water. Knead it to prepare a soft dough.
- The dough is ready! Keep it aside.
For Stuffing:
- Heat oil in a pan.
- Add grated beetroot.
- Add salt, green chillies, anardana powder, garam masala and coriander powder.
- Mix everything well. Let it cook on medium-high flame for about 6-7 minutes.
- You will notice that beetroot will become a little dry. Press it with the back of the spatula. If the juice is not coming out then stuffing is ready!
- Spread it on a plate. Let it cool down for about 15-20 minutes.
Rolling and shaping paranthas:
- Take a lemon sized section of dough.
- Make bowl kinda shape. Fill the stuffing. Don't stuff too much otherwise it will be difficult to shape and roll paranthas.
- Close it. Now roll it with light pressure. Use atta for dusting.
Roasting Paranthas:
- Heat a tawa.
- Put rolled parantha on the hot tawa.
- You will see some bubbles and the side facing upwards will become darker. This is the time when you should flip the paranthas.
- Apply oil on this side now. Flip it again and apply oil on the other side as well.
- Make sure that the parantha is roasted well from both the sides.
Beetroot Parantha Recipe with Step by Step Photos:
1. Mix atta, ajwain and salt.
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| Mixing atta, ajwain and salt |
2. Add oil. Mix it well.
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| Added oil |
3. Add water to prepare the dough.
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| Added water |
4. The dough is ready. Keep it aside.
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| Dough is ready |
5. Heat oil in a kadhai.
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| Heating oil |
6. Add grated beetroot. Saute it a little.
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| Add grated beetroot |
7. Add anardana, salt, garam masala and dhaniya powder.
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| Added spices(ananrdana, garam masala and dhaniya powder) and salt |
8. Add chopped red chillies. Mix everything well. Let it cook for another 5-6 minutes on medium-high flame. It should become dry.
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| Add chopped green chillies |
9. Stuffing is ready. Spread it on a plate. Let it cool down for about 15-20 minutes.
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| Stuffing is ready |
10. Take a lemon sized section of the dough.
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| A section of dough |
11. Shape it like a bowl with the help of your fingers. Fill about 1/2 Tbsp stuffing. You can alter the amount of stuffing as per your choice. Don't stuff a lot otherwise rolling paranthas will become difficult.
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| Stuffed |
12. Close it as shown in the image below.
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| Closing it |
13. Now start rolling it slowly with very less pressure.
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| Ready for rolling |
14. Parantha is ready to be roasted.
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| Ready for roasting |
15. Transfer it to a hot tawa.
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| Roasting |
16. Flip it when it starts bubbling. Apply some oil this side.
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| Roasting |
17. Flip it again. Apply oil this side as well.
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| Applied oil. Roasting. |
18. Cook it well from both the sides.
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| Beetroot Parantha is ready! |
19. Paranthas are ready! Serve it hot with beaten curd, chutney or ketchup.
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| Beetroot parantha |
Recipe Notes:
- Don't turn off the flame until the stuffing becomes really dry.
- Don't stuff too much stuffing in the paranthas otherwise, it will become difficult to roll.
