Parathas, a staple diet in most Indian households are popularly and lovingly consumed in the form of breakfast and/or other meals of the day.
However, during recent times, various health experts and nutritionists have expressed their thoughts about Parathas being unhealthy and calorie-heavy; hence recommending a control over their consumption.
Well, what if we told you that with today’s recipe you can heartily eat your parathas guilt-free?
Beetroot Parathas do just the job by providing you with both a flavourful taste and soul-fulfilment.
But what exactly is a Beetroot Paratha?
Traditional Indian flatbread (whole wheat) when stuffed with pre-cooked beetroot filling makes for this lip-smacking sphere of happiness.
Served yoghurt or raita; or with a dash of your favourite pickle or chutney on the side; either way this paratha will serve you both nutrients and taste in one plate.
INGREDIENTS (for two servings)
FOR PARATHA DOUGH
- 2 cups whole wheat flour
- ½ - ⅔ cup water (add as required)
- 2 tsp oil
½ tsp salt
FOR PARATHA STUFFING
- 3-4 beetroots, grated
- 1 finely chopped onion
- 1 tsp ORCO Himalayan Pink Salt
- ½ tsp ORCO organic red chilli powder
- ½ teaspoon ORCO organic garam masala powder
- 1 tsp anardana (dry pomegranate) powder
- 1 tsp amchur (dry mango) Powder
- 1 tsp oil
- 1- 2 green chilies, finely chopped (optional)
- Chaat masala to sprinkle (optional)
- To knead the dough, procure and mix 2 cups of whole wheat flour, 2 tsp oil and ½ tsp salt in an open bowl.
- Start by adding only ½ cup of water and slowly add more (as per requirement) as you knead. Knead until the dough is smooth and its texture is consistent. Cover the dough and keep aside.
- Procure 4 fresh beetroots. Rinse thoroughly, peel and grate into fine parts.
- To make the stuffing, heat 1 tsp oil in a pan and then add the finely chopped onion & grated beetroot.
- On a medium flame, cook/sauté for 4-5 minutes and then add the following spices (for best taste, use ORCO organic spices)- 1 tsp salt, ½ tsp garam masala, ½ tsp red chilli powder, 1 tsp amchur powder, 1 tsp anardana powder.
- Cover the filling the keep aside.
- Procure a normal sized ball from the dough. Dab it with some dry whole wheat flour and flatten with a rolling pin. Flatten till comparatively thin.
- Fetch the beetroot filling and place 2-3 tbsp in the centre.
- Fold the dough into the centre from all sides by making pleats. (Like done in a normal stuffed paratha)
- Press the pleats down to cover the filling- the filling should be well wrapped and hidden inside the flour dough.
- Dough covers the filling completely from all sides to result in a ball shape again.
- Dab some more dry flour and using the rolling pin, flatten again. The dry flour ensures non-stickiness.
- While flattening, keep in mind that the stuffing/filling should not leak out of the dough- hence, roll gently with light hands. Roll like a normal stuffed paratha.
- Place the rolled paratha on a hot tawa. When cooked partially on one side (side A); flip it over with a spatula.
- When cooked partially again on the other side (side B), get ready to flip again- this time, add some ghee/oil for a delicious roast.
- Let the side A cook properly.
- Next, put some oil/ghee on side B and flip once again.
- The Paratha should start to puff up. Make sure that the paratha is evenly cooked by pressing down the paratha edges with the spatula.
- Optionally, sprinkle some chaat masala and serve hot!