This beetroot paratha is a unique and healthy option. It is also quick and easy to make. The combination of spices, coriander and lemon with beetroot is one to truly (beet)root for! Even children who don’t like beetroot will enjoy this. It can be eaten as breakfast, lunch or dinner!
A healthy food, beetroot is a rich source of natural sugar and contains sodium, potassium, phosphorus, chlorine, iodine, iron and various important vitamins. The high fibre content of the beetroot acts as a bulk residue, and helps improve bowel movement and prevents constipation.The water in which beetroots have been boiled proves effective for the treatment of boils, inflammation and even for skin breakouts like pimples. Beetroot has a Glycemic Index of 64 which is medium.
1 cup grated beetroot
1 tsp roasted coriander and cumin powder
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tbsp chopped coriander (optional)
2 tsp lemon juice
1 tbsp roasted peanut powder
1 tbsp oil for cooking
2 cups wheat flour
water as required
salt to taste
- Take the grated beetroot in a deep bowl, add chilli powder, roasted peanut powder, coriander powder, turmeric powder and salt and mix well.
- Combine the flour with enough water and knead into a semi-stiff dough. Cover and keep aside for 15 to 20 minutes.
- Divide into 6 equal portions.
- Roll 1 portion in to a small circle. Put a portion of the above stuffing in the middle,close it by bringing all the edges into the middle and roll again into mini paratha.
- Heat a tava and cook the mini paratha on both the sides till light brown in colour using a little oil.
- Repeat with the remaining dough and stuffing to make 5 more parathas.
- Serve hot.