Beetroot Paratha

This beetroot-stuffed paratha is a flavourful and wholesome Indian flatbread. The dough, made from a mix of wheat and amaranth flours, is rested and then rolled out to encase a vibrant beetroot filling seasoned with spices. The stuffed paratha is then roasted on a tawa until golden brown and crispy. It makes for a hearty and nutritious meal, perfect for breakfast or lunch, and pairs wonderfully with yogurt or a side of chutney.

For a Serving Size of Two:

Ingredients:

• 30 grams wheat flour
• 30 grams amaranth flour
• 70 grams grated beetroot
• 2 teaspoons ghee
• Salt, black pepper and red chilli powder to taste

Procedure: 

• In a bowl, add the flours, salt, and ghee, and knead the dough. Keep the dough for 15 minutes for resting.
• Shred a beetroot and add salt, red chili, and black pepper to it. Mix them all well.
• Prepare rounds out of dough, take around and roll it out, stuff a generous amount of the beetroot filling in the middle, and close the dough.
• Roll it out again and put on Tawa to roast for 1-2 minutes, then flip the side.
• Roast paratha until golden brown and crisp.

Nutritional Benefits:

• Wheat flour and amaranth flour combine to offer a good source of complex carbohydrates and protein, while amaranth adds extra fiber and essential amino acids.
• Beetroot is rich in dietary fiber, vitamins, and minerals such as folate, manganese, and potassium, which support cardiovascular health and aid in detoxification.
• Ghee, used in moderation, provides healthy fats and aids in the absorption of fat-soluble vitamins.

Nutritional Information:

• Calories: 346 kcal
• Protein: 9.3 g
• Carbohydrates: 50.3 g
• Fat: 12.7 g