Aloo Beetroot Paratha


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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.

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Aloo Beetroot Paratha recipe - How to make Aloo Beetroot Paratha

Preparation Time:    Cooking Time:    Total Time:     Makes 2 parathas
Show me for parathas

Ingredients

For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste

To Be Mixed Together For The Stuffing
1/2 cup boiled , peeled and mashed potatoes
1/2 cup boiled , peeled and mashed beetroot
1 tsp freshly ground black pepper powder
1/2 tsp cumin seeds (jeera) powder
1 tbsp freshly grated coconut
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough

    For the dough
  1. Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
  2. Divide the dough into 2 equal portions and keep aside.

How to proceed

    How to proceed
  1. Divide the stuffing into 2 equal portions and keep aside.
  2. Roll out a portion of the dough into a circle of 4” diameter.
  3. Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.
  4. Roll out again into a circle of 6” diameter, using little whole wheat flour.
  5. Heat a tava and cook the paratha, using little oil, till golden brown spots appear on both the sides.
  6. Repeat the same to make more 1 more paratha.
  7. Serve hot.


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This recipe was contributed by sreejanair on 05 Jul 2011


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