North India

Beetroot paratha

Name: Beetroot paratha
Total time: 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 cups atta plus a little for dusting whole wheat flour (wholemeal atta flour, chapati flour); 1 medium peeled and finely grated beetroot (beet); 2 tbsp curd (plain yogurt, natural yoghurt); 1/4 tsp crushed between your palms ajwain (carom seeds); 1/4 tsp cumin powder (ground cumin); 3/4 tsp salt; 2 to 3 tbsp only if needed water; 2 tbsp for cooking ghee

Pink parathas. No child in recorded history has refused a pink paratha. Probably.

35 minTime

9 gProtein each

mildSpice

Think pink2 chapters · 1 min read

Make it your way

Grandma's wayAtta, beetroot and ghee, rolled into pink triangles.

The original

295kcalsame

9 gproteinsame

8 gfibresame

35minutessame

Beetroot paratha, home style.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups atta, plus a little for dusting

Beetroot (beet)1 medium, peeled and finely grated

Curd (plain yogurt, natural yoghurt)2 tbsp

Ajwain (carom seeds)¼ tsp, crushed between your palms

Cumin powder (ground cumin)¼ tsp

Salt¾ tsp

Water2 to 3 tbsp, only if needed

Ghee2 tbsp, for cooking

Method

5 steps

1Mix atta, salt, ajwain and cumin powder. Add the grated beetroot with its juice and the curd, and knead.
2Cover and rest the dough for 15 minutes.
3Divide into 8 balls. Roll each into a 15 cm circle, smear a little ghee, fold into a triangle and roll again.
4Cook on a medium hot tawa about 1 minute per side, then brush with ghee and press until brown spots appear.
5Stack in a cloth lined box while warm if packing for the tiffin.

Serve it like this

Cut each paratha into wedges and stack in the tiffin with a small pot of curd. At home, serve hot with a dab of white butter.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Beetroot paratha

Make it your way

Ingredients

Method

Make it a meal