Are you wondering about thought process that went behind this never-heard-before union of beetroot, carrot and paratha? Here’s the story (fairy tale style) – “Once upon a time, I opened my fridge to get the boiled aloo (I boil potato a night before & store in fridge to make my mornings easier) with the intention of making aloo (potato) paratha for breakfast. But then I saw some red, shiny beetroot & carrots (adding some drama) staring at me from the corners of my fridge. I got them home thinking I’ll use them for salad. We all know the benefits of Carrot & Beetroot (they are great antioxidants). But then I thought why not give the regular aloo paratha a twist by adding these. And then beetroot, carrot and aloo paratha lived together happily ever after…”
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.
Some chapati (wheat flour) dough
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)
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.
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