Beetroot Paratha Recipe Flavored With Peanuts
Beetroot Paratha Recipe is made from whole wheat flour dough stuffed with grated beets that are sauteed until tender. The grated beets are then combined along with roasted crushed peanuts, cumin powder, finely chopped onion, green chillies and lots of coriander leaves. Making the Beetroot Paneer Paratha came out just like that like a part to my mind to see other ways to consume beets and the parathas and the combination worked out great. This thought process is my constant endeavor to make school lunch boxes fun and exciting for the kids. The Beetroot Paratha also makes a perfect meal for dinner when served along with a Raita and some pickles.
Here are more paratha recipes for you to try
Ingredients for dough
- 2 cups Whole Wheat Flour
- 1/2 teaspoon Salt
- 1 teaspoon Cooking oil Ingredients for beetroot paneer paratha stuffing
- 2 Beetroots , finely grated
- 1/4 cup Roasted Peanuts (Moongphali) , coarsely pounded
- 1 teaspoon Cumin powder (Jeera) , (roasted)
- 2 Green Chillies , finely chopped
- 1 Onion , finely chopped
- 1 Coriander (Dhania) Leaves , small bunch, finely chopped
- Salt , to taste
How to make Beetroot Paratha Recipe Flavored With Peanuts
To begin making the Beetroot Paratha Recipe, we will first we need to make the dough for the parathas. In a large bowl add in 2 cups of whole wheat flour and some salt. Use your fingers and stir in the salt into the flour.
Add water a little at a time and knead to make soft, pliable dough. Knead dough for a couple of minutes until the dough is smooth and elastic. Use the fold press and knead motion to make the dough smooth.
Next we will add a teaspoon of oil to coat the dough and knead little more. You want a dough that will be soft smooth and not sticky.
Next we will divide the dough into 14 to 16 equal portions. Cover the dough and allow the dough to rest until you the filling ready.
While the dough is resting, lets prepare the filling for the parathas.
Heat oil in a heavy bottomed pan; add in the grated beetroot with a dash of salt and saute on medium heat until it becomes soft. You can cover the pan and cook the beetroot to speed up the process. Once the beetroot is soft, turn off the heat and allow it to cool.
Next add in 1 large chopped onion, the sauteed beetroot, lots of chopped coriander, the more you add the more flavor you get. Then add in the finely chopped green chillies, a large teaspoon of cumin powder, the roasted peanuts and finally some salt. Combine all the ingredients well.
Divide the filling into 14 to 16 equal portions. This process of dividing and keeping the portions of dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling.
Take a dough portion dust it in flour and flatten it on the rolling board by pressing it down. Roll the dough out into approximately 3 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface. Place this rolled dough to the side.
Take another dough portion, dust it with flour again and roll into approximately 3 inch diameter circle.
Now place the a portion of the filling onto the circle and spread it evenly around.
Next, take the other rolled portion of the dough and place it over the filling.
Press and fold the edges so that the filling does not come out while cooking the beetroot paratha. Once sealed press down the paratha with your palms to release any air pockets. And give it a gentle roll with the pin to even it out. Proceed the same way with the remaining dough and filling portions.
Now we will get into the final steps of cooking a beetroot paratha, preheat a skillet on medium heat and place the filled dough.
Allow it to cook on medium heat for about 30 to 45 seconds and flip over. Add this stage add a teaspoon of ghee or oil and spread it around.
Flip again, so the oiled side can cook on the skillet. Spread a little more ghee and keep pressing the parathas while on the skillet to cook the beetroot paratha evenly from inside out.
Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the parathas to get a crisp on the outside and yet soft texture.
Once the paratha is cooked transfer to a plate. Continue to the remaining dough portions the same way.
Serve the Stuffed Beetroot Paratha along with a Raita and some pickles of your choice. You can pack them for your kids lunch box or take them as a travel snack. It is filling and nutritious. Do give feedback in the comments below.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"