Get ready to transform your ordinary meal into an extraordinary culinary adventure! Imagine biting into a crispy, golden paratha that's not just delicious but bursting with vibrant colors and incredible nutrition. Our Beetroot Carrot Aloo Paratha is a game-changing recipe that will revolutionize your home cooking, turning simple vegetables into a mouthwatering masterpiece that'll have your family begging for seconds. This isn't just another paratha recipe – it's a celebration of flavor, health, and traditional Indian cooking that will make your taste buds dance with joy!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup grated beetroot
- 1 cup grated carrot
- 2 medium potatoes, boiled and mashed
- 2 cups whole wheat flour
- 1 teaspoon cumin seeds
- Salt to taste
- Water as needed
- Oil or ghee for cooking
Instructions
- Start by preparing the vegetables. Peel and grate the beetroot and carrot using a grater. Set them aside in a mixing bowl.
- Boil the potatoes until they are fork-tender. Once cooked, peel and mash them in a separate bowl until smooth. Make sure there are no lumps.
- In the bowl with the grated beetroot and carrot, add the mashed potatoes. Mix them well to combine all the ingredients.
- Add cumin seeds and salt to the vegetable mixture. Mix thoroughly to ensure the spices are evenly distributed. Taste and adjust salt as needed.
- In another bowl, take the whole wheat flour. Add a pinch of salt and mix well. Gradually add water to the flour while kneading to form a soft and pliable dough. Cover the dough with a damp cloth and let it rest for about 10 minutes.
- After the dough has rested, divide it into equal portions (about 8-10 balls). Take one ball and flatten it slightly with your palms.
- Dust the flattened ball with some flour and roll it out into a small disc using a rolling pin. The disc should be about 4-5 inches in diameter.
- Place a generous tablespoon of the vegetable filling in the center of the rolled-out disc. Be careful not to overfill it.
- Bring the edges of the disc together to encase the filling completely. Pinch the edges to seal it tightly. Gently flatten the stuffed ball with your palms.
- Dust the stuffed ball with flour again and roll it out gently into a larger disc, about 6-7 inches in diameter. Be gentle to avoid breaking the filling.
- Heat a tava or a non-stick skillet over medium heat. Once hot, place the rolled paratha on the tava.
- Cook for about 1-2 minutes until you see bubbles forming on the surface. Flip the paratha and drizzle a little oil or ghee around the edges.
- Cook the other side for another 1-2 minutes until golden brown spots appear. Flip again and apply a little more oil or ghee if desired, cooking until both sides are crispy and golden.
- Remove the paratha from the tava and place it on a plate. Repeat the process with the remaining dough and filling.
- Serve the hot Beetroot Carrot Aloo Parathas with yogurt, pickles, or your favorite chutney for a delicious meal.
Tips
- Moisture Management: After grating beetroot and carrot, gently squeeze out excess water to prevent your paratha dough from becoming too wet.
- Dough Consistency is Key: When kneading the wheat flour, aim for a soft, pliable dough that's not too sticky or dry. The resting period helps develop gluten and makes rolling easier.
- Filling Distribution: Ensure the vegetable mixture is evenly mixed to get a consistent flavor in every bite.
- Rolling Technique: Use gentle, even pressure when rolling stuffed parathas to maintain an even thickness and prevent filling from breaking through.
- Heat Control: Maintain a medium heat while cooking to achieve golden-brown crispy edges without burning.
- Oil/Ghee Tip: Use ghee for an authentic flavor, but if you prefer a lighter option, use minimal oil or a non-stick spray.
- Serving Suggestion: Serve immediately for the crispiest texture, and pair with cool yogurt or tangy pickle to complement the paratha's warm, earthy flavors.
Nutrition Facts
Calories: 304kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
