Beetroot Paratha | Curried Beetroot Stuffed Flatbread

Cooked Beetroot and potato stuffed flatbread

I can’t say Beetroot was one of my favourite veggies growing up, nor can I say I had a distaste for it either. Whenever it was made, I would quietly go about my eating business, but with no admiration whatsoever as my likely protest. In hindsight, there weren’t too many vegetables to think of, that I didn’t quite like.
Or, may be on second thoughts, it must have got to do with some parental pressures. If only parental pressure works the same way with next-gen kids!
Three decades and a toddler later, I am now in full realization that, anytime you stand your ground as a parent is when Newton’s third law of motion tends to weigh down on one side, with a more than equal and opposite reaction. And that your preschooler is as fiercely independent as she is assertive before she’s taller than a green chilli (metaphorically), does not make it any less harder to push your ways around. With such diametric intentions at play, the outcome is more often than not a tug of war, only tied.
Before I start to sound like I lost my way in the meandering roads of parenting woes, let me assure you, I have a point.
Beetroot has got a lot to do with how tricky it is to trudge the meal-time path, when you are on the other side of the fence, for once. One under 3 feet toddler is all it takes to drive you to your wit’s end. No amount of hard-selling or broker talk suffices to negotiate a simple deal, to eat.
Knowing that Beetroot boasts of considerable levels of iron and a fair share of antioxidants and is also super rich in Vitamin B, which parent would want to give it a pass, don’t you think?
Deal or No deal, the only option I am left with was to disguise Beetroot in a form acceptable to her whims and fancies. And my efforts to camouflage it smartly led to this tasty treat, which not only passed my toddler’s taste tests with flying colors but also exceeded our own expectations as well. The bloody turnip never tasted this good!
If there is anything like Beetroot heaven, this recipe surely gets a place just outside the pearly gates, IMHO* that is.
BTW, Did you know that Beetroot was known for its use as an aphrodisiac during Roman times?
*In my humble opinion
Things you’ll need:
For filling:
  • 1 medium Beet root grated
  • 1 medium Potato boiled and mashed
  • 1 tsp Jeera/Cumin seeds
  • 1/2 tsp Jeera/Cumin powder
  • 1/4 tsp turmeric powder
  • 1-2 tsp Garam masala
  • 4-5 strands cilantro, finely chopped
  • 2-3 tsp oil
  • salt to taste
For paratha dough:
  • 2 cups whole wheat flour for dough
  • additional whole wheat flour for rolling/dusting
  • salt
  • warm water
  • oil for roasting
How it’s done:

{Beet root and potato filling and stuffing}

  • First, mix the whole wheat flour and salt to taste along with warm water and knead into a soft dough. The dough consistency should be softer than that for chapati/roti. Cover and set aside for at least 30 mins
  • Microwave the grated Beetroot for 2-3 mins to partially cook it and reduce its water content
  • Heat oil in a medium-sized kadai/skillet over medium-high heat.
  • When the oil is hot, add the cumin seeds and let splutter. Once spluttered, add the cumin powder and turmeric powder followed by the microwaved grated beet root and sauté for about 5-10 mins until the hissing sound dies down.
  • Add boiled and mashed potato, garam masala and salt and stir well to mix.
  • Sprinkle chopped cilantro, mix well and keep aside to cool.
  • Knead the dough well again and roll it into lemon sized balls.
  • With both your thumbs and fore-fingers, shape the dough ball into a bowl.
  • Place a spoonful of the beetroot and potato filling in the dough bowl. Bring together all the edges of the dough bowl to the center and cover shut. Now, on your palm, pat the dough flat at point of joining.
  • Dust it in the wheat flour kept for rolling and roll out flat using a rolling-pin.
  • Roast the rolled out paratha on a heated tawa/griddle on both the sides until brown spots appear. Do smear a little oil on both sides.
  • Serve hot with yogurt on the side.

{Beetroot paratha – from rolling to griddle-roasting}

Tips:

  • To check the consistency, make sure that the cooked filling can be shaped roughly into a ball
  • Be gentle and use your wrist to roll out the paratha as otherwise, the filling spills out.
  • Use water as you go to mix the dough, instead of pouring a lot at once.

Beetroot paratha served with greek yogurt

5 thoughts on “Beetroot Paratha | Curried Beetroot Stuffed Flatbread

  1. Rosh says:

    Bumped into your site looking for beetroot parathas and this recipe seems to fit the bill. Looks delicious and I like the idea of combining beet with potato for the filling. Will definitely try 🙂

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