Tuesday, November 12, 2013

Beetroot Parantha


For Stuffing:

Beetroots - 4 medium sized
Green Chillis - 3
Coriander Leaves - 7 stalks
Dry Mango Powder/Amchoor Powder -1 tsp
Sesame Seeds - 1 tbsp
Cumin Seeds - 2 tsps
Vegetable Oil - 2 tsps
Salt to taste

For Dough:

Whole Wheat Flour - 2 cups
Salt to taste

Ghee/Oil for roasting each parantha
Whole Wheat Flour for dusting


  1. Peel and grate beetroots. Keep aside.
  2. Shred green chillis and coriander leaves.
  3. In a mixing bowl, take wheat flour and salt. Knead into a smooth dough using water. The dough must be pliable.
  4. Heat oil in a pan.
  5. Add cumin seeds. 
  6. When cumin seeds sizzling, add grated beetroot. Cook until beetroot turn soft.
  7. Add shredded green chillis and coriander leaves. Mix well.
  8. Add dry mango powder, salt and sesame seeds. Mix well. Let it cool down.
  9. Divide the dough and stuffing mixture into equal number of ping-pong ball sized balls.
  10. Dust a dough ball with some flour and roll into a small disc. 
  11. Place a stuffing mixture ball in the centre of the disc.
  12. Bring the edges of the dough ball's disc together to cover the stuffing mixture and roll it into a ball.
  13. Dust it with some flour and roll it into a thick disc. Do not put too much pressure on the rolling pin.
  14. Place it on a preheated griddle.
  15. When small brown specks form at the bottom, flip the side and roast until the brown specks are formed on the other side.
  16. Sprinkle little ghee/oil both sides.Flip sides a couple of times.
  17. Serve hot with dal or pickle and curd. 


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