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Beetroot Stuffed Paratha
Beetroot Stuffed Paratha

Before you jump to Beetroot Stuffed Paratha recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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One way to approach this to start seeing some results is to realize that you do not have to change everything straightaway or that you have to completely eliminate certain foods from your diet. It’s not a bad idea if you wish to make big changes, but the most important thing is to gradually switch to making healthier eating choices. Sooner or later, you will find that you actually prefer to eat healthy foods after you have eaten that way for a while. As with many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.

To sum up, it is not hard to start to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to beetroot stuffed paratha recipe. You can have beetroot stuffed paratha using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Beetroot Stuffed Paratha:
  1. You need For stuffing:
  2. You need 2 medium sized beet root
  3. Provide 3-4 small sized potatoes
  4. Get 2 Green chillies
  5. Provide 3-4 cloves Garlic
  6. Use 1/2 cup chopped coriander leaves
  7. Provide As per taste Salt
  8. Use 1 teaspoon garam masala
  9. Take 1/2 teaspoon chilli powder
  10. Use 1/2 teaspoon Dry coriander powder
  11. Get 1/2 teaspoon Cumin powder
  12. Use For Dough:
  13. Get 2 cups wheat flour
  14. Use 2 tablespoons almond flour
  15. Use as required Milk and water mix to knead dough
  16. You need As per taste Salt
  17. Provide 1 teaspoon Oil for kneading
  18. Prepare Some ghee to cook parathas
Instructions to make Beetroot Stuffed Paratha:
  1. Take the flours, add salt and some oil and knead a semi soft dough, cover and set aside.
  2. Wash and boil potatoes and beetroot in a pressure cooker until 2 whistles.
  3. Grate both potatoes and beet. Crush garlic and green chillies and add to the grated vegetables.
  4. Add all other masalas mentioned above in the section.
  5. Our stuffing should be like this. If it looks loose then add some corn flour or besan. But I did not add as my stuffing was perfect.
  6. Pinch a big lemon sized dough and make balls. Apply some oil in fingers and make cavity.
  7. Stuff a tablespoon full of the beet mixture into the cavity. Pinch and seal it.
  8. With light hands press and roll out chapatis out of it. Roast on hot tawa. Cook on both side by applying ghee or oil.
  9. I packed parathas along with mayonnaise, as my son loves the combination. It can be also eaten with schezwan sauce, chutneys or raita.

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