Beetroot Paratha Recipe Flavored With Peanuts
Beetroot Paratha Recipe is made from whole wheat flour dough stuffed with grated beets that are sauteed until tender. The grated beets are then combined along with roasted crushed peanuts, cumin powder, finely chopped onion, green chillies and lots of coriander leaves. Making the Beetroot Paneer Paratha came out just like that like a part to my mind to see other ways to consume beets and the parathas and the combination worked out great. This thought process is my constant endeavor to make school lunch boxes fun and exciting for the kids. The Beetroot Paratha also makes a perfect meal for dinner when served along with a Raita and some pickles.
Ingredients
-
Ingredients for dough
-
2 cups Whole Wheat Flour
-
1/2 teaspoon Salt
-
1 teaspoon Oil
-
Ingredients for beetroot paneer paratha stuffing
-
2 Beetroots
-
finely grated
-
1/4 cup Roasted Peanuts (Moongphali)
-
coarsely pounded
-
1 teaspoon Cumin powder (Jeera)
-
(roasted)
-
2 Green Chillies
-
finely chopped
-
1 Onion
-
finely chopped
-
1 Coriander (Dhania) Leaves
-
small bunch
-
finely chopped
-
Salt
-
to taste
Instructions
Step 1
To begin making the Beetroot Paratha Recipe, we will first we need to make the dough for the parathas
Step 2
In a large bowl add in 2 cups of whole wheat flour and some salt
Step 3
Use your fingers and stir in the salt into the flour
Step 4
Add water a little at a time and knead to make soft, pliable dough
Step 5
Knead dough for a couple of minutes until the dough is smooth and elastic
Step 6
Use the fold press and knead motion to make the dough smooth
Step 7
Next we will add a teaspoon of oil to coat the dough and knead little more
Step 8
You want a dough that will be soft smooth and not sticky
Step 9
Next we will divide the dough into 14 to 16 equal portions
Step 10
Cover the dough and allow the dough to rest until you the filling ready
Step 11
While the dough is resting, lets prepare the filling for the parathas
Step 12
Heat oil in a heavy bottomed pan; add in the grated beetroot with a dash of salt and saute on medium heat until it becomes soft
Step 13
You can cover the pan and cook the beetroot to speed up the process
Step 14
Once the beetroot is soft, turn off the heat and allow it to cool
Step 15
Next add in 1 large chopped onion, the sauteed beetroot, lots of chopped coriander, the more you add the more flavor you get
Step 16
Then add in the finely chopped green chillies, a large teaspoon of cumin powder, the roasted peanuts and finally some salt
Step 17
Combine all the ingredients well
Step 18
Divide the filling into 14 to 16 equal portions
Step 19
This process of dividing and keeping the portions of dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling
Step 20
Take a dough portion dust it in flour and flatten it on the rolling board by pressing it down
Step 21
Roll the dough out into approximately 3 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface
Step 22
Place this rolled dough to the side
Step 23
Take another dough portion, dust it with flour again and roll into approximately 3 inch diameter circle
Step 24
Now place the a portion of the filling onto the circle and spread it evenly around
Step 25
Next, take the other rolled portion of the dough and place it over the filling
Step 26
Press and fold the edges so that the filling does not come out while cooking the beetroot paratha
Step 27
Once sealed press down the paratha with your palms to release any air pockets
Step 28
And give it a gentle roll with the pin to even it out
Step 29
Proceed the same way with the remaining dough and filling portions
Step 30
Now we will get into the final steps of cooking a beetroot paratha, preheat a skillet on medium heat and place the filled dough
Step 31
Allow it to cook on medium heat for about 30 to 45 seconds and flip over
Step 32
Add this stage add a teaspoon of ghee or oil and spread it around
Step 33
Flip again, so the oiled side can cook on the skillet
Step 34
Spread a little more ghee and keep pressing the parathas while on the skillet to cook the beetroot paratha evenly from inside out
Step 35
Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly
Step 36
Make sure you cook on medium heat as it allows the parathas to get a crisp on the outside and yet soft texture
Step 37
Once the paratha is cooked transfer to a plate
Step 38
Continue to the remaining dough portions the same way
Step 39
Serve the Stuffed Beetroot Paratha along with a Raita and some pickles of your choice
Step 40
You can pack them for your kids lunch box or take them as a travel snack
Step 41
It is filling and nutritious
Step 42
Do give feedback in the comments below