Beetroot Potato Parantha

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Ingredients:
( Serves: 5, Cooking time: 1 hr)
  • Grated Beetroot: 1 (medium size)
  • Potato: 1 large (boiled and mashed)
  • Wheat Flour: 2 cups
  • Water: to knead the dough
  • Grated Coconut: 2 tbs
  • Cilantro/ Corrinder leaves: 1 bunch
  • Ginger and Garlic paste: 1 tsp
  • Cumin seeds: 1 tsp
  • Turmeric Powder: 1/4th tsp
  • Green Chilly: 2 nos.
  • Red Chilly Powder: 1 tsp
  • Garam Masala Powder: 1 tsp
  • Hing: 1/4th tsp
  • Salt: to taste
  • Oil


Method:
In a deep bowl. Take 2 cups of wheat flour, add salt and mix them well. Now add water and knead the flour to form a smooth dough. keep the dough covered for 30 minutes.

  For The Stuffing:
Heat 1 tbsp of oil in a pan. Add 1 tsp cumin seeds and hing. After 10 seconds add finely chopped green chilly, ginger garlic pate, turmeric powder, chilly powder and mix them. After about 20 seconds add the grated beetroot and half cup of water. Cook them till the water gets absorbed by the beetroot. Add the garam masala, mashed potatoes, grated coconut and coriander leaves. Mix them well and keep it aside to cool.

Make balls out of the dough. Flatten the ball and dip it in the wheat flour. Start rolling the ball to form a thick circle. When the circle is medium sized put 1 tbsp of  beetroot potato stuffing in the center of the circle. Wrap the edges of the circle to form a ball again. Dip the ball in the wheat flour and again start rolling to form a circle. This time you have to roll the ball very gently.

Heat the griddle/ tava and place the circle/parantha on it. Turn it upside down to make sure that both sides are getting cooked. When the color starts changing, spread little oil on the parantha to make it soft and start pressing all the edges to ensure that they have been cooked from all sides. the beetroot potato parantha is ready to be served.

You  can serve the parantha with curd or pickle.
You can bring various of additions to this recipe. Do try this recipe and let me know the feedback.

Dont forget to add lots of love. It makes the parantha special
N'joy Cooking.

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