Beetroot Paratha Recipe for Breakfast
Author: Gopi Patel
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 8 parathas
- Beetroot : 1 cup
- Wheat flour: 1 cup
- Ginger chilli paste: 1 tbsp
- Ajwain (carom seeds): 1/4 tsp
- Salt: 1 tsp
- Oil: 1/3 cup
- Peel off and grate the beetroot.
- In a bowl take wheat flour and add grated beetroot, ginger and green chili paste and salt to taste, ajwain (carom seeds) and oil.
- Mix well all the ingredients with the flour then add only little water as needed and knead the dough.
- Make lemon size balls from dough.
- Take one ball on the rolling board and dust some flour then with the help of the rolling pin roll like a small puri of 3-4 inch.
- Fold into half and again fold to form a small triangle. Now carefully roll all the triangles into triangle paratha.
- Repeat the steps for remaining dough balls and make triangle paratha and keep aside.
- Heat a flat bottom non-stick pan or tawa and place the triangle beetroot paratha on it.
- Cook for about 30 sec and flip on other side.
- Apply oil on top and again flip the paratha cook properly on both side.
- Beetroot paratha is ready.
Recipe by WeRecipes at https://werecipes.com/beetroot-paratha-recipe/
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