Beetroot and Alu Parathas with Boondi Raita - Nandita Pai Shirali
Makes: 8 parathas
Prep Time: 30 mins
Cooking Time: 30 mins
Ingredients
Wheat Flour - 1 cup
Beetroot Puree - 1 cup
Potato - 1 boiled, mashed
Water - as needed
Salt - as needed Cumin seeds - 1 tsp Sesame seeds - 1 tsp Oil - 2-3 tsp
Ghee - as needed
Method:
To make Beetroot Puree:
Boil beetroot in a pressure cooker for about 3-4 whistles. Take off the stove. Once cooled, peel the skin off and roughly chop the beetroot. Blend it in a blender using very little water until a smooth paste is formed.
You can make beetroot puree and store it in the fridge for 2-3 days.
To make the Parathas:
In a pan, dry roast cumin seeds and sesame seeds until they turn light brown. Take off the stove and keep aside.
In a large mixing bowl, add in flour, mashed potatoes, salt and the roasted cumin and sesame seeds.
Toss in the beetroot puree and mix all the ingredients together. Add little water if needed to knead into a firm dough.
Allow to rest for 10-15 minutes. You can store this dough in an air tight container in the fridge for later use. Make lemon sized balls of the dough. Dust the work floor with some flour and using a rolling pin, roll out one ball into a flat round, like a chapathi. Do this for all the dough balls.
Heat a griddle and roast the paratha on it. Flip the side and roast evenly on both sides. Use a dash of ghee to keep them soft.
Serve with a mildly spiced raita of your choice! :) I served it with some flavoured boondi raita. yummy in the tummy!
Makes: 8 parathas
Prep Time: 30 mins
Cooking Time: 30 mins
Ingredients
Wheat Flour - 1 cup
Beetroot Puree - 1 cup
Potato - 1 boiled, mashed
Water - as needed
Salt - as needed Cumin seeds - 1 tsp Sesame seeds - 1 tsp Oil - 2-3 tsp
Ghee - as needed
To make Beetroot Puree:
Boil beetroot in a pressure cooker for about 3-4 whistles. Take off the stove. Once cooled, peel the skin off and roughly chop the beetroot. Blend it in a blender using very little water until a smooth paste is formed.
You can make beetroot puree and store it in the fridge for 2-3 days.
To make the Parathas:
In a pan, dry roast cumin seeds and sesame seeds until they turn light brown. Take off the stove and keep aside.
In a large mixing bowl, add in flour, mashed potatoes, salt and the roasted cumin and sesame seeds.
Toss in the beetroot puree and mix all the ingredients together. Add little water if needed to knead into a firm dough.
Allow to rest for 10-15 minutes. You can store this dough in an air tight container in the fridge for later use. Make lemon sized balls of the dough. Dust the work floor with some flour and using a rolling pin, roll out one ball into a flat round, like a chapathi. Do this for all the dough balls.
Heat a griddle and roast the paratha on it. Flip the side and roast evenly on both sides. Use a dash of ghee to keep them soft.
Serve with a mildly spiced raita of your choice! :) I served it with some flavoured boondi raita. yummy in the tummy!
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