Beetroot Paratha | How to make Beetroot Paratha | Naughty Little BEES Kitchen

Beetroot is the healthy vegetable which kids never eats as it is. Beetroot paratha is the healthy recipe for your little one's hunger. You can make this recipe for breakfast or lunch even for dinner. This goes well for lunch box too. Simply it goes well with any raita or tomato ketchup. You can make this recipe with minimal ingredients. 

Dish Name: Beetroot Paratha                Preparation Time: 20minutes
Cuisine: North Indian                           Serves: 5 Parathas 

Ingredients Needed

For Dough

Wheat Flour-1Cup*

Curd-1tbsp

Salt-as needed

Oil-1/2tsp

For Stuff

Grated Beetroot-2(medium size)

Onion-1(Finely chopped)

Turmeric Powder-1/4tsp

Red chili Powder-1/2tsp

Coriander Powder-1/2tsp

Garam masala Powder-1/4tsp

Salt-as needed

Kasoori methi-1/4tsp

Oil-1tsp

Cumin seeds/Jeera-1tsp

Ghee/Butter-to brush on the paratha

*1Cup-240ml

Preparation

1. Make the chapathi/Paratha dough ready and keep it aside. Visit my link to make chapthi/paratha softer How to make Chapathi dough softly
   
2. Heat the kadai with 1tsp oil. Add 1tsp Cumin seeds/Jeera. Allow it to splutter
   
3. Once its splutter add grated beetroot (2-medium size) & saute it for 2minutes
   
4. Moisture will come out from beetroot. Add 1/4tsp Turmeric Powder, 1/2tsp Red chili Powder, 1/2tsp Coriander Powder, 1/4tsp Garam masala Powder
   
5. Mix it well together. Add necessary salt 
   
6. Finally add finely chopped onions. Mix everything together. Add 1/4tsp Kasoori methi 
   
7. Switch off the flame. Allow the stuff to cool
   
8. Make the equal size of balls from chapathi dough. Dust a ball with flour, flat the ball, Hold the flattened ball in your left hand, start to pat the edges with your right hand fingers, means your center part of the chapathi must be thicker than the edges
   
9. Place the beetroot stuff(around 1tbsp) in the center
   
10. Start to collect the edges like kolukattai modak 
    
11. Turn modak side on the chapathi chakla & flat the other side gently using your right palm(I turned this again to show you)
    
12. Dust the Beetroot paratha with flour & start kneading it carefully 
    
13. Heat the Chapathi tawa on the stove & brush with little ghee. Cook Beetroot paratha well on both sides
    
14. Serve hot with little any raita or even Tomato Ketchup. We had with Tomato onion raita 
    
     

Notes

1. If you find this method difficult then refer my Carrot Peas Paratha to make parathas using another method 
2. I added onions in the last step as my kid like the flavour
3. As I don't have coriander leaves added dried Kasoori methi at the end 
4. I forgot to add lemon juice at the end too.