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beetroot paratha

paratha recipes
5 from 2 votes
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Ingredients

To pressure cook

  • 150 grams beetroot peeled and roughly chopped
  • 1/2 cup water

To grind

  • 1/2 tablespoon oil
  • 1 teaspoon salt
  • 1/4 teaspoon Kashmiri chili powder
  • 1 cup wheat flour

To knead

  • 1/8 teaspoon ajwain | Carom seeds | omam heaped
  • 1/2 cup wheat flour
  • Little ghee

To cook

  • Ghee or oil I used ghee

Instructions

  • Firstly pressure cook beetroot with water for 5 whistles; do natural pressure release; let it cool
  • Add oil, cooked beets along with water, salt, Kashmiri chilli powder, and wheat flour, and  grind well
  • transfer to a wide bowl
  • furthermore, add carom seeds and wheat flour; mix well and knead a pliable dough
  • grease your hands with little ghee and knead well for 2 minutes
  • cover with a damp cloth and rest the dough for at least 1 hour
  • knead the dough once and divide the dough into equal parts
  • sprinkle little flour and roll the paratha
  • Add ghee and heat the griddle
  • Place paratha and  drizzle ghee around and top
  • After one side puffs up flip and cooks other side
  • serve hot

Video

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