Aloo Beetroot Paratha
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This recipe has been viewed 23072 times
This recipe brings about a healthful twist to the basic aloo paratha recipe. The boiled potatoes and grated beetroot add taste, nutrients and colour to the paratha and is best served with curd.
- Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
- Divide the dough into 2 equal portions and keep aside.
- Divide the stuffing into 2 equal portions and keep aside.
- Roll out a portion of the dough into a circle of 4” diameter.
- Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.
- Roll out again into a circle of 6” diameter, using little whole wheat flour.
- Heat a tava and cook the paratha, using little oil, till golden brown spots appear on both the sides.
- Repeat the same to make more 1 more paratha.
- Serve hot.
This recipe was contributed by sreejanair on 05 Jul 2011
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