Beetroot Paratha: A Healthy Twist on a Classic Indian Dish

When it comes to Indian cuisine, there's a plethora of dishes that tantalize the taste buds. One such gem is beetroot paratha—an enchanting flatbread that captures not just the palate but also the heart. Stuffed with grated deep red beetroots, this delightful dish serves as an efficient go-to option for breakfast or lunch! The best part is it satisfies your cravings while embracing health.

Let’s dive into the rich world of this vibrant dish and uncover all that it has to offer!

Imagine a time when kitchens were abuzz with aromatic spices and the comforting presence of home-cooked meals! Who could forget those cherished moments of delight, seated around a vast dining table sharing authentic Indian dishes crafted with love by the mothers?

Living in India, every meal was a celebration of history, culture, and flavors, where each recipe carried a story, just like your beloved “beetroot ka paratha”.

However, life abroad brings with it hectic mornings filled with the demands of professional and personal responsibilities. As you navigate the fast-paced rhythm of life, finding solace in comfort foods becomes crucial. The healthy beetroot paratha rises to the occasion beautifully.

It’s a classic Indian dish that represents a fusion of convenience and nutrition. These flatbreads, with their faint sweetness from the earthy beets, offer a delightful contrast of textures. The outer layer is crisp and slightly flaky, especially if ghee is generously used. At the same time, the inside is soft and subtly chewy, thanks to the beetroot filling.

This creates a satisfying mouthfeel that’s both comforting and interesting. And what better way to enjoy stuffed beetroot paratha than with a dollop of cool curd and a side of tangy mango pickle, often readily available in Indian grocery stores! This combination not only enhances the meal but also takes the flavor profile to new heights.

You’ll find yourself returning to this recipe of grated beetroot paratha time and time again because-

Roll up your sleeves and get ready to whip up a batch of beetroot paratha; your taste buds will thank you!

It’s time to gather the ingredients! Below is a breakdown of each component to better understand how they contribute to the overall flavor and texture of this nutritious dish.

Ingredients

• Beetroot: The star of the show! Beetroots not only provide sweetness and vibrant color but are also loaded with essential nutrients like vitamins A C, and fiber. It brings life to the filling.
• Wheat Flour (Atta): This serves as the base of the paratha, providing structure and a nutty flavor. Authentic whole wheat atta is preferred for a traditional taste.
• Ajwain (Carrom Seeds): A small yet powerful ingredient that adds aroma and taste while aiding digestion. A sprinkle of ajwain transports you back home.
• Spices (Turmeric Powder, Chili Powder, Garam Masala, Mango Powder): Each spice enhances the flavor profile, bringing warmth and depth. The blend can be tailored to your individual preferences and can be sourced easily from any Indian grocery store.
• Green Chilies: They lend a touch of heat, cleverly balancing the sweetness of the beetroot. Adjust the amount based on your spice tolerance.
• Mint (Pudina): This herb provides a refreshing counterpoint to the earthy palette, adding a bright, fresh note to the mix.
• Ghee or Oil: Essential for cooking the parathas to a gorgeous golden brown, ghee especially provides a richer flavor that elevates the dish.
• Salt: A necessary touch for balancing the taste and accentuating the natural sweetness of the beetroot.

In a large mixing bowl, combine whole wheat flour, salt, and 2 teaspoons of oil. Mix until uniform. Gradually add water, about ¼ cup at a time, kneading into a smooth, soft dough. About ¾ cup of water usually suffices, but adjust based on the flour quality.

Once kneaded, pour in the remaining 2 teaspoons of oil and knead again until well incorporated.

Cover the dough and let it rest for 30 minutes. After resting, divide it into 8 equal portions, approximately 66 grams each. Keep the dough covered while preparing the filling.

One of the most critical parts of beetroot paratha preparation is making a delicious filling. Here’s how it is done:-

• Rinse, peel, and grate 350 grams (4 medium-sized beetroots). This should yield about 2 cups tightly packed.
• Heat a pan and add 1 teaspoon of oil, followed by the grated beetroot.
• Saute on low heat for 5 to 6 minutes until the moisture evaporates. The mixture will appear partially cooked and dry.
• Add finely chopped green chilies, dry mango powder (or dry pomegranate powder), garam masala, and salt. Mix well and switch off the heat, ensuring the mixture remains moisture-free to prevent sogginess during rolling.

• Pinch medium-sized balls from the prepared dough and roll them, keeping them covered.
• Take a dough ball, flatten it slightly, and sprinkle with whole wheat flour.
• Roll it out to a circle about 5 to 6 inches in diameter.
• Place 2 to 3 tablespoons of the beetroot stuffing in the center of the rolled dough.
• Pleat the edges and bring them together at the center, gently pressing to seal.
• Dust with flour and roll out gently to achieve a paratha approximately 7 to 8 inches in size.

• Preheat a tawa or skillet and place the rolled paratha on it.
• Roast over medium to high heat. Avoid low heat, as it may lead to a dense texture.
• Once one side is partially cooked (about ¼th), flip with a spatula.
• Spread some oil or ghee on the surface before flipping again.
• Repeat for the other side. If rolled properly, the paratha will puff during cooking. Press the edges gently with a spatula to ensure even roasting.
• Flip once more until both sides are evenly cooked, displaying golden blisters.
• Prepare all remaining parathas in the same manner.

Flour: Ashirwad

Settings: 1:1:2

Process:

1. Prepare the beetroot filling using the traditional method.
2. Add all ingredients (flour, water, and oil) into the respective boxes of the Rotimatic.
3. Power up the Rotimatic and choose the ‘roti’ option, setting the maximum thickness and roast level.
4. Select the appropriate brand of flour and click Play. Monitor when the dough ball is ready.
5. Open the kneading compartment, stuff the dough ball with the beetroot mix, and return it promptly.
6. The Rotimatic will flatten and roast the paratha, which should take approximately two minutes per paratha, revolutionizing your cooking experience.

Beetroot paratha, with its array of health benefits, serves as both comfort food and a nourishing option for anyone—especially if you are navigating the bustling life of NRIs.

So, why wait? Dive into the world of beetroot stuffed paratha today! Stay tuned for more recipes and offers that will spice up your kitchen adventures!