Beet Root and Potato/aloo Parantha

Paranthas are simply yummy and especially aloo paranthas. But if we wish to add a healthy twist to the yummy aloo paranthas then this is the ideal recipe to go for. This recipe is a slight variation from the regular aloo paranthas we have. Beet root adds a new flavor , a new taste and a new color to our normal aloo parathas.

Preparation Time: 20 Minutes

Cooking Time: 40 minutes

Ingredients

For the Filling

Beet Root: 1 finely grated

Potato: 1 boiled and mashed

Onion: 1 finely chopped

Dried red chillies: 1-2

Roasted Jeera/Cumin powder

Red chilly powder

Asafoetida: 1 pinch

Chopped Green chillies

Salt to taste

Oil

For the Dough

Aaata: 2 cups

Maida: 1 cup

Refined oil

Water

Method

Filling

Take some 2 table spoon of oil in a frying pan. Once the oil gets heated up add a pinch of asafoetida, the dried red chillies and the chopped onions and saute them for some time. Then add the chopped green chillies and finally add the mashed potato and the grated beet root. Mix the ingredients thoroughly. Then add a pinch of roasted cumin powder, red chilly powder and salt to taste. Keep stirring till the ingredients mix nicely and it is well cooked. Keep the filling separately in a bowl and let it cool down.

 

 

For the Dough

Take 2 cups of aata and 1 cup of maida. Add 2-3 teaspoon of oil in it. Mix it well and then make a smooth dough of it by adding water little by little and kneading it. Make small balls out of the dough. 

Take the balls and make a hollow in the middle and stuff the filling. Seal the sides. Then roll out the balls into small sized paranthas. Fry these paranthas in a tawa by adding small amount of refined oil.