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