- Prep Time: 15 Minute
- Cooking: 10 Minute
As many other toddlers, my 5 year old is a very picky eater! And by picky, I mean, he literally picks out the vegetables,nuts and all the food items that are nutrient rich and ideal for consumption! The best way to feed kids nutrient rich foods is by masking them. Parathas come as a natural choice. We all grew up listening to the benefits of Beetroot from our elders, and remember how often were forced to finish the beetroot salads on the meal plate.Beetroot has a lovely earthy flavor and a slightly sweet taste. Cooking it or steaming it softens it a bit and also takes off the sharp metallic taste. I added some steamed sprouted Moong for a fluffier texture. It also ups the protein content. All in all , beetroot paratha is a nutrient rich option for breakfast lunch dinner. I served it with a quick yogurt beetroot dip, that tastes great by itself and can also be used as a sandwich spread.
- Wash the beetroots and steam them in a pressure cooker for 1-2 whistles.
- Steam the moong sprouts with a pinch of salt in pressure cooker for just 1 whistle, since moong sprout tends to overcook.
- Let the beetroots cool. Cut the ends and peel them. Dice them and in a vegetable chopper or a mixie, whizz them to a coarse mixture. Do not puree beetroots, nor use any water.
- Take out 5-6 tbsp of the beetroot mix and fold into the whisked yogurt, add a pinch of salt, sugar and some chopped mint leaves and mix. Refrigerate till further use.
- whizz the steamed moong sprouts in a mixie to a paste.
- Tip in the remaining beetroot , along with the moong sprout paste into a bowl of flour. Add salt, lemon juice,cumin powder, red chilli powder, pepper powder and mix.
- Add ghee and using little water, knead a tight dough. The mixture already contains water from beetroots and sprouts,so additional water needed is minimal.
- The dough shall start releasing water, making it loose and difficult to roll , so start making parathas immediately after kneading the dough.
- Divide the dough into 5-6 portions. Dust them with some flour and roll into parathas.
- Roast on medium hot tawa with a light drizzle of oil on both sides.
- Cut them into triangles and serve with the yogurt beetroot dip.
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