Vegetables stuffed in parathas or mixed in the dough are the easiest, convenient and tastier way of having nutrients, specially when it comes to make your kids eat them. One such recipe is Beetroot Spring Onion Paratha. Beetroot, because of its taste, is not very popular among kids or even some adults. Beetroot, as popularly known as Beet in North America, is full of nutrients like iron, minerals, low in calorie, very low carb, etc. It can be eaten in form of salads, soups, pickles or juice, raw or roasted. This paratha recipe is absolutely healthy and brings the nutritional values of beetroot and spring onion to the plate.
So let’s get ready to have red and hot Beetroot Spring Onion Parathas.
PREPARATION TIME: 30 mins COOKING TIME: 10 mins
- Whole wheat or Multigrain Flour – 2 bowls
- Beetroot – 1 medium sized
- Spring Onion Green leaves part – 1/2 bowl blended in grinder into a puree
- Salt to taste
- Carom Seeds (Ajwain) – 1 teaspoon
- Cooking Oil for greasing parathas
- Green Chillies Paste – 1 teaspoon
Method to Cook:
Firstly we will boil the beetroot. Boiling it usually takes some time. Boil it for about 25 – 30 min, till it becomes tender and skin can be removed easily.
Now blend the beetroot into a puree. Mix the pureed spring onion green leafy part, chilli paste.
Now, take a medium sized utensil which you use to knead the dough. Take the flour, add the above puree. Add carom seeds, a little oil, and salt to taste. Add little water, if you feel it is too dry. Knead it properly to make a soft dough.
Make small balls and roll it out. Cook it on tawa or pan and grease with oil to make parathas.
Serve them hot with curd, raita, any curry, sabji, etc.