Beetroot Carrot Aloo Paratha

This recipe is must try for those mom’s who want to feed their kids (who are fond of parathas) with beet/carrots. Give this a try & tell me how you liked it. 

Ingredients: 
Some chapati (wheat flour) dough
Some butter/ghee

For Stuffing/filling:
1 Beetroot boiled & grated
1-2 carrots boiled & grated
1 small potato boiled & mashed
2 tbsp of finely chopped onions
2 tbsp of finely chopped coriander
1 tsp ginger paste
1 tsp green chili paste
1 tsp of red chilli powder (or to taste)
1 tsp of coriander powder
1 tsp cumin powder
1/4 tsp garam masala (optional)
1 tsp dry mango powder (Amchur)
1/2 tsp carom seeds (ajwain)
1/2 tsp chaat masala
salt & pepper to taste
1 tbsp cornflour (if required)

Method: 

To prepare the filling for this paratha, mix all the ingredients under Stuffing together. Beetroot has a dominating color, so once you mix all the ingredients you will get a rich red color to your stuffing. 

• Take a small portion of the chapati dough (slightly bigger portion than you would take for your chapati). 
• Roll it using a rolling pin in to a small circle big enough to hold the filling.
• Place 1-2 tbsp of the filling in the center.
• Join all ends together, remove any excess dough (if any) after joining the ends. 

• Using some dry flour, roll the dough stuffed with filling using a rolling pin to get uniform & slightly thick paratha. 
• Heat the pan to medium heat & once hot add the paratha on the pan. Roast it for about a min & then flip. while the other side is cooking, apply some butter/ghee to the top part of paratha. Flip again & let the side with butter cook. Repeat the same step with the other side too. 
• Once both sides are well cooked, remove from pan. Beetroot Carrot Aloo Paratha is ready. 
• Repeat the above steps to make the remaining paratha’s (you should be able to make around 6 -8 of these depending on the quantity of filling you use)

Serve them hot topped with Butter or with Green chutney/Ketchup.

Happy Cooking!!
Shweta


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Kids Special

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