Beetroot Paratha is a healthy paratha made with whole wheat flour and beetroot. These pretty looking parathas are nutritious and make a perfect lunch box recipe.
We start with another edition of Blogging Marathon and for this month I have chosen the theme ’ Back to School.’ School had always been fun and I have such fond memories of it. I remember I was always kind of naughty and was not really keen on studying in the initial years, but with time, I changed and started enjoying my studies too.
The school lunch breaks were spent enjoying each other’s food, mine was always some kind of stuffed toast, at times parathas. I have always been fond of Aaloo Paratha, Matar Paratha and they too featured in my lunch box. It was often that we visited the school canteen, which served a feast. The Burgers and Bread Pakoras were my favorite.
With time food habits change and now when we pack a kid’s lunch box, it is with utmost care. We are particular about nutrition. My today’s Paratha is a Beetroot ka Paratha. Beetroot is a root vegetable packed with essential nutrients. They are a great source of fiber, folate, manganese, potassium, iron, and vitamin C. They have numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.
It is an all in one paratha, where the beetroot puree is mixed with the flour to make a dough. Since the puree has such a vibrant color, the parathas turned out very pretty, they get that pink hue from the puree. Check out these simple healthy parathas which would attract and please not only the kids but even the elders!
2 cups wheat flour
1 cup beetroot purée
1 tsp green chilly paste
1/2 tsp ginger paste
1/2 tsp garam masala
1/2 tsp dry mango powder
1/2 tsp carom seeds
2 tbsp oil
Salt to taste
In a large mixing bowl, add the wheat flour, green chilly paste, ginger paste, garam masala, dry mango powder, carom seeds, oil, and salt to taste.
Mix everything very well.
Now start kneading the dough with beetroot purée.
You might need to add little water, but this depends on the consistency of the beetroot purée.
Make a semi-soft dough, cover and let the dough rest for 5-7 minutes.
Pinch out a lemon sized ball and roll it into a disc.
Heat a griddle and roast the paratha with ghee or oil, flipping it once or twice till well cooked.
Similarly, make all parathas.