Roasted Beetroot Paratha

Recently while flipping through the pages of Coles monthly magazine, I found beetroots are already in season ;) And in my next visit to Coles, I got 4 baby beetroots to work with! You better don’t ask me what all I made using those baby beauties… I roasted all at once. Used one beetroot in making of veggie croquettes for foodie friends, sliced one for salad and remaining 2, I used to make these parathas!!! ;)

Now from where did I get this idea? Many of my friends call me ‘Paratha Queen’! I have tried more than 32 varieties of Indian flatbreads so far… Stuffed parathas are always my first choice for breakfast/lunch/dinner!!! And thought of adding this one in the list… I could have used raw beetroots too but then that smell of roasted beetroot was so good to resist. Of course, I added some mashed potato for binding in this but you can make it without adding extra carbs too! Absolutely delicious outcome… Loved it more than I love my Aloo Paratahs!!! You must try this one… Meanwhile, I’ll think what to do with next batch of beets ;)

INGREDIENTS:

For Dough–

2 cups Wheat Flour
1 tsp Salt
1 tbsp Oil
Water, as required

For Stuffing–

2 Roasted Beetroots
1 cup Mashed Potato
1 tsp Cumin Powder
1 tsp Red Chilly Powder, I used Kashmiri one!
1 tsp Amchur Powder
1/2 tsp Garam Masala
Mint or Coriander leaves, chopped (optional)
Salt, to taste

STEPS TO FOLLOW:

1. Mix all the ingredients of dough and knead a soft one by adding water gradually.
2. Let it rest for sometime until you prepare your stuffing!
3. Take mashed potato and all the spices in a bowl.
4. Grate roasted beetroots using big hole grater and mix everything well.
5. Divide the dough and stuffing both into 8-9 equal portions.
6. Roll out dough ball poori-sized and put a stuffing ball in center. Seal the edges and press it a bit.
7. Again, roll out gently to make paratha sized!
8. Cook on flat griddle using few drops of oil each side, until you find brown spots and evenly cooked.
9. Serve hot with yogurt or cup of tea :)