Servings
4
people
Preparation
20
minutes
Cooking
30
minutes
Introduction
This is a recipe for colorful healthy paratha. Beetroot is combined with pulses to elevate the nutritious value. The spices used such as chili powder, carom seeds, and garlic give the right flavour to this paratha. The pulses used here are one of the sources of plant-based protein. These parathas are a fantastic way to incorporate the earthy flavors and numerous health benefits of beetroot into your diet. Beetroot is a powerhouse of essential nutrients, including fiber, vitamins, and minerals. It supports heart health, aids in digestion, boosts immunity, and helps reduce inflammation. Follow our easy step-by-step instructions to make these colourful and flavorful parathas at home. They are not only visually appealing but also packed with goodness that will leave you feeling energized and satisfied.
What You Need
- Medium-sized beetroots - 2
- Whole wheat flour – 4 cups
- Moong dal (split mung beans) - ¼ cup
- Chana dal (split chickpeas) - ¼ cup
- Garlic cloves - 5-6
- Carom seeds (ajwain) - 1 teaspoon
- Red chili powder - 1 teaspoon
- Salt to taste
- Oil
How to Make It
01
Soak the chana dal and moong dal in lukewarm water for about an hour.
02
Grate the raw beetroots.
03
In a mixer, grind the soaked moong dal, chana dal, garlic, and carom seeds into a fine paste without adding water. Transfer the paste to a mixing bowl.
04
Add the grated beetroots, salt to taste, red chili powder, ½ tablespoon of oil, and 4 cups of whole wheat flour to the bowl.
05
Combine all the ingredients and knead the mixture into a dough similar to how you knead the dough for making roti.
06
Roll out triangular parathas from the dough and roast them on a hot pan, applying oil on both sides, until they are crisp and golden brown.
07
These parathas are extremely delicious.
Pro Tips
You may add extra chilies if you like it to be spicy.
Enjoy and Comment
Loading comments...