‘Parathas’ are staple breakfast amongst the northern and western parts of India. The variety of ‘Parathas’ available in the famous ‘Parathewale gali’ of Delhi is famous worldwide. Whether these fried stuffing flat breads are healthy options or not, is debatable but for your soul-satisfaction, once in a while it is ok… I guess so. I use very little oil for roasting the parathas and to give a healthy twist, I use different types of vegetables. May today’s recipe is with beetroot. Those who do not like beetroot, may try this once, I hope it will not disappoint you.
- Ata or Whole Wheat Flour – 350 gms
- Onion – 1 (Large – very finely chopped)
- Beetroot – 1 (Boiled, peeled & grated)
- Green Chilli – 2-3 (Finely chopped)
- Ginger Paste – 1 tsp
- Ajwain or Carom Seeds – ½ tsp
- Cumin Seeds – ½ tsp
- Roasted Cumin Powder – ½ tsp
- Garam Masala Powder – ½ tsp
- Paneer or Indian Cottage Cheese – 150 gms
- Salt – To taste
- Sugar – ½ tsp (Optional)
- Ghee – 1 tsp (Optional)
- Oil – For roasting the parathas
- In a big mixing bowl add wheat flour and ½ tsp salt. Mix with your hand. Now adding water little by little, knead into smooth dough. Apply 1 tsp ghee on the dough. Cover and rest for 15-20 minutes.
- Boil and peel the beetroot. Grate it, using a grater. Crumble the paneer.
- Heat 2 tsp oil in a kadai and temper it with cumin seeds, carom seeds and chopped green chilli.
- Add chopped onion and cook till they turns translucent. Add ginger paste.
- Next add boiled & grated beetroot. Cook till it dries up.
- Add crumbled paneer, garam masala powder and roasted cumin powder. Add salt to season. Cook everything very well. Take out the stuffing in a flat dish/plate. Let it cool down completely.
- Knead the dough once again. Divide the dough into 7-8 balls.
- Take one ball and roll between your hands. Make a bowl like shape with the dough and fill it with the stuffing. Cover the stuffing from all sides. Roll once again between your palms. Press lightly.
- With the help of a rolling pin start rolling the dough into a ‘roti’.
- Repeat the process with rest of the dough and stuffing. The more you make the outer cover thin and use stuffing, more will be the taste.
- Heat a ‘tava’ and carefully place the rolled paratha. Dry roast them from turning the parathas time to time.
- Apply some oil/ghee and roast them again till brown spots appear on both sides of the parathas.
- Serve hot with raita or choice of pickle.