One of the best ways to use seasonal vegetables is to incorporate them into your daily meals, such as parathas. Parathas, the staple Indian flatbread, are highly adaptable and can incorporate a variety of vegetables and spices. It’s also what makes them perfect for tiffins, quick breakfasts, or busy days. And if you’re in the mood to explore beyond the usual, then try this beetroot and mustard seed paratha recipe.
Here, the dough is made with Aashirvaad Shudh Chakki Atta, which contains no maida resulting in soft rotis and parathas. Beetroot is added to the dough, resulting in a pinkish-red paratha that’s popular with children. The mustard seeds add an aromatic punch, and the other spices used can be adjusted for taste (especially the chilli). Try this beetroot paratha recipe the next time you’re looking to jazz up your paratha routine.
In a large bowl, add Aashirvaad Shudh Chakki Atta, along with salt, mustard seeds, red chilli powder, green chillies, and garam masala (if using). Mix well, ensuring the spices are evenly distributed. Now, add the finely grated beetroot. If the beetroot is very juicy, lightly squeeze it once, but don’t dry it out completely. Now, add 1-2 tbsp of oil and mix again.
Description - Step 2
Knead the dough
Start kneading without adding water at all. The beetroot will release moisture as you knead. If the mixture is dry, add a little water – only 1 tablespoon at a time. Once the dough is soft, pliable, and slightly pink, cover it with a damp cloth and let it rest for 15 minutes.
Description - Step 3
Roll the parathas
Preheat a pan on low heat. While it heats, begin rolling the parathas on a flat surface dusted with dry flour. Divide the dough into equal portions. Take each portion, dust it with dry flour, and roll it into a thin (but not paper-thin). Repeat for the remaining dough while the tawa heats.
Description - Step 4
Cook the parathas
Once the tawa heats, increase the heat to medium. Now, transfer the rolled paratha onto it. Add ghee to the paratha and the sides, and cook until light brown spots appear. Using a spatula, flip the paratha and cook for a few more seconds. Make sure both sides are evenly cooked. Repeat for the rest.
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Indian
Easy
Main Course
