Protein and Iron Rich Beetroot Paratha
Beetroot paratha is a delicious healthy Indian flatbread. In this recipe we will take the health quotient one notch up and make a simple beetroot paratha protein and iron rich.
Ingredients
- 1 small Beetroot grated
- 1/2 cup Indian Cottage Cheese/Paneer
- 1 cup Wholewheat Flour
- 1/2 cup Greens finely chopped (spinach leaves, radish leaves or fenugreek (methi) leaves)
- 1 tsp Ginger minced
- 2 tbsps Onion finely chopped
- 1/4 tsp Red Chili Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Ajwain (Carom Seeds)
- 1/4 tsp Garam Masala
- 1/4 tsp Amchur (Raw Mango) Powder
- Ghee or oil as required
- Salt to taste
- Leftover Cooked Dal (lentil) or Water as required
Instructions
- Firstly, peel the skin of the beetroot and grate beetroot in a large plate.
- To it add crushed or grated Indian cottage cheese or paneer.
- Now add some minced ginger and whichever greens you want to add. I have added some chopped radish leaves here.
- Add finely chopped onion and wholewheat flour. To this add the spices- ajwain, turmeric powder. garam masala, red chilli powder and amchur powder.
- To knead the flour use any leftover dal instead of water. This is just to add more protein and also accentuate the taste. However, if there is no leftover dal then you can simply add water and knead a soft non-sticky dough.
- Smear the dough with little oil or ghee. Cover and allow the dough to rest for 10-15 minutes.
- Make small balls. Roll out the dough to a diameter of about 3 inches and spread small amount of ghee on the surface. Sprinkle some salt and fold the dough to the shape you like, dust it with some flour and then roll again. I prefer making square shaped parathas.
- Heat a tawa on a medium high heat. Place the paratha on it and cook one side for a minute. Flip and cook the other side.
- Now drizzle some ghee or oil on top and cook. Flip to the other side and drizzle a tsp of ghee or oil and cook both sides till it gets nice golden spots.
- Serve Beetroot Paratha with homemade butter, curd and lots of love.
Notes
- Since beetroot adds a subtle sweetness to the paratha, you may need to adjust the spices accordingly to achieve your desired level of spiciness.
- Add leftover dal or water gradually. Start with little quantity and then gradually add more if required. This will safe you from getting a very wet dough.
- You can knead the dough at night and safe yourself time in the morning. Cover and refrigerate the dough after kneading. Do not forget to smear the dough with oil or ghee. This will keep the dough soft.
- Do not salt to the prepared dough. Always sprinkle salt when you are ready to roll the dough. Salt will eventually make the dough sticky because the greens and beetroot will react with salt releasing water, making the dough sticky. This tip especially works if you have a leftover dough which needs to be refrigerated.