Beetroot Turnip Paratha
by Aroma-Sandhya Shenoy
This recipe has been viewed 11770 times
Just a single beetroot and turnip was left and was not sufficient to prepare a vegetable, so thought of just mixing both and preparing a paratha for breakfast. This recipe is colourful and also adds to health benefit. You can use any leftover vegetable for this paratha.
Method- Clean and cook beetroot and turnip in pressure cooker together for 1 whistle.
- Once cool remove the skin and grind beetroot, turnip and 3 chillies together to a fine paste without adding water. Keep aside.
- Combine all the ingredients of the dough along with the prepared paste, mix well and knead into a soft dough.
- Keep the dough for 15 minutes covered with wet cloth.
- Roll like chapatti and fry it on a non stick pan with little oil or butter as per taste.
- Beetroot and turnip paratha is ready to serve with any type of pickle, butter or ketchup.
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This recipe was contributed by Aroma-Sandhya Shenoy on 16 Dec 2012
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5 of 10 users found this review useful
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