Soft stuffed or mixed dough parathas is one of the best ways of getting your kid to eat vegetables. Different kinds of brightly coloured vegetables will definitely make their way into your kid’s stomach. So be hopeful always and with a little preparation make tasty dishes which provide guaranteed nutrition. This beetroot paratha is one such dish.
Make the dough for beetroot paratha ahead of time or the previous evening. Roll them out for breakfast or pack ’em for lunch box with a dab of ghee on top. You will be set for the day!
The best part of parathas is the usage of whole wheat flour which provides necessary fibre in your diet.
Try many more parathas along with beetroot paratha like methi thepla, carrot paratha, aloo paratha, gobhi paratha, tomato paratha etc. More kid-friendly recipes on FOI.
- 1½ Cups whole wheat flour/atta + extra for dusting
- ½ Tsp jeera
- ½ Tsp garam masala
- 1 Tsp sugar
- Salt to taste
- 1 Tsp sesame seeds
- 2 small beetroots grated (1/2 Cup~)
- 2 Tbsp oil + extra for making parathas
- Water to make dough
- Take whole wheat flour in a bowl
- Add salt and sugar
- Sprinkle jeera, garam masala and sesame seeds and add oil
- Mix very well till all dry ingredients are well combined
- Next goes in, grated beetroot
- Mix the grated beetroot very well with the dry ingredients, make sure there are no lumps
- Add water little by little and start making a dough
- Knead into a soft, pliable dough
- Apply oil and knead well, set aside to rest for at least 1 hour
- Pinch small balls off the dough, dust with flour
- Roll into a paratha, dust of excess flour
- Roast with oil on a hot tawa
- Serve with the standard curd and pickle combo, chilli pickle's my favourite, what's yours?
These can be made ahead of time and stored to take for lunch the next day
Beetroot Paratha Stepwise:
Take whole wheat flour in a bowl
Add salt and sugar
Sprinkle jeera, garam masala and sesame seeds and add oil
Mix very well till all dry ingredients are well combined
Next goes in, grated beetroot
Mix the grated beetroot very well with the dry ingredients, make sure there are no lumps
Add water little by little and start making a dough
Knead into a soft, pliable dough
Apply oil and knead well, set aside to rest for at least 1 hour
Pinch small balls off the dough, dust with flour
Roll into a paratha, dust of excess flour
Roast with oil on a hot tawa
Serve with the standard curd and pickle combo, chilli pickle's my favourite, what's yours?
