Beetroot – Garlic Leaf Paratha/Flatbread

I love beets. They are such a versatile veggie and can be used in savory and sweets alike. Though I love making a Poriyal or a hummus about them and are my go-to dishes. Other than that I also love a nice Beetroot Upma, Dosai, Ravioli, Soup and even Parathas.

My husband is not a beetroot fan and isn’t fond of beetroot salads like me. So I like to puree it and use it to my batter or flour. And he loves all these dishes, plus it gives such a beautiful pink colour to the dishes which makes them absolutely gorgeous. Since I also had some fresh garlic greens, I added those to the dough too and it enhanced the flour even more.

PREPARATION TIME: 15 minutes
COOKING TIME: 10-15 minutes
SERVINGS: 6
DIFFICULTY SCALE: Medium

Beetroot_Paratha
Beetroot Paratha

INGREDIENTS: 

  1. Beets – 2
  2. Garlic greens – 10 or so
  3. Green chilli – 1
  4. Cumin seeds – 1/2 teaspoon
  5. Ginger – 1 small piece, finely diced
  6. Whole wheat flour – 1 cup
  7. Jowar atta – ¼ cup
  8. Chana atta – ¼ cup
  9. Vegetable oil – few tablespoons
  10. Black and white sesame seeds – 1 tablespoon
  11. Carom seeds/Ajwain – 1 teaspoon
  12. Salt – to taste

RECIPE:

  1. Peel and wash the beets thoroughly. Chop them roughly into bite-size pieces.
  2. In a pan, add some oil and cumin seeds. Once the cumin seeds crackle, add the beets, ginger and green chilli and some salt.
  3. Add some water and allow the beets to cook on low flame for 7-8 minutes till they soften.
  4. Cool slightly and then grind them into a smooth paste.
  5. Add the paste in a big bowl and add all the flours. If you don’t have any other flour, then use whole wheat flour only. Adding multi-grain flour increases the nutrient value and makes the parathas crispy.
  6. Add some sesame and carom seeds and some more salt. Finely chop the garlic greens and then knead everything into a smooth flour. Rest the dough for 10-15 minutes.
  7. Once the dough has rested well, make small balls out of it and roll them into parathas/flatbread.
  8. Heat a tawa or flat pan and add the rolled paratha to it. Allow it to cook on one side for 3-4 minutes till it gets a few light brown markings.
  9. Flip on the other side and grease the upper side with some oil.
  10. Flip on the other side after 2-3 minutes and grease the other surface too.
  11. Press the parathas for a minute or so and allow them to crisp up.
  12. Repeat the same step with all the parathas and serve hot with pickle and curd.
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2 Comments Add yours

  1. Wow beetroot bread, very creative. I must give this a try.

    1. Nisha Sharma says:

      Oh yes. Please do. You will love the flavor

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