Crispy Beetroot Paratha Wrap Recipe

                                                     

Crispy beetroot paratha wrap is a delicious paratha stuffed with a spiced beetroot filling. It is not only tasty but also healthy beetroot paratha wrap recipe which is perfect for your kid's tiffin box as well as for breakfast.


INGREDIENTS

  1. Whole wheat flour (atta): 2 cups
  2. Oil: 2 teaspoons
  3. Salt: 1/2 teaspoon
  4. Water: 1/2 cup or add as required
  5. For beetroot paratha stuffing:
  6. Kissan Fresh Tomato Ketchup: 3 tablespoons
  7. Oil: 1 teaspoon
  8. Beetroot: 350 gms or 4 medium sized beetroots or 2 cups tightly packed grated beetroot
  9. Finely chopped green chilies: 2
  10. Dry mango powder (amchur powder) or dry pomegranate powder (anardana powder): 1 teaspoon
  11. Garam masala powder: 5 gms
  12. Salt to taste
  13. Oil or ghee for roasting

  14. METHOD OF PREPARATION

    1. (Making dough for beetroot paratha) First take 2 cups whole wheat flour, ½ teaspoon salt and 2 teaspoon oil in a mixing bowl or pan. mix very well.Then add ½ cup water.Begin to knead.
    2. Add more water if required while kneading.
    3. Add around a 2/3 cup of water. Depending on the quality of flour, you can add less or more water.
    4. Knead to a soft and smooth dough, cover and keep aside the paratha dough for 30 minutes.
    5. (Making beetroot paratha stuffing) Rinse, peel and grate 350 grams beetroot or 4 medium sized beetroots. You should be able to get 2 cups of tightly packed beetroots.
    6. Heat a pan and add 1 teaspoon of oil, then add the grated beetroot. Saute the beetroot on a low flame for 5 to 6 minutes till there is no moisture in them. They will be partly cooked and will also appear dry.
    7. Now add the following seasonings - Tomato ketchup, 1 to 2 green chilies (finely chopped), 1 teaspoon amchur powder or dry pomegranate powder, 1/2 teaspoon garam masala powder and salt as required.
    8. Mix very well.
    9. Then switch off the flame and keep the beetroot mixture aside.
    10. (Rolling stuffed beetroot parathas) Pinch medium sized balls from the dough, roll them and keep them covered. Take a dough ball, flatten it a bit and sprinkle with some whole wheat flour. Roll to a round 5 to 6 inches in diameter.
    11. Place 2 to 3 tablespoons of the beetroot stuffing on the rolled dough.
    12. Begin to pleat the edges. Then bring them together at the center and press them at the center.
    13. Flatten the pressed edges with your fingers and dust some flour on the stuffed dough. You can also roll two small rounds and then place the beetroot between the dough circles. Gently roll to a paratha of about 7 to 8 inches. Sprinkle flour as required while rolling.
    14. (Making beetroot paratha) Heat a tawa and let it become hot. Place the paratha on the hot tawa. On a medium to high flame, begin to roast the paratha. When one side is partially cooked (about ¼th) then flip. Spread some oil or ghee on top and flip again.
    15. Now spread some oil or ghee on this side too. If the beetroot paratha has been stuffed and rolled well, it will start puffing up while cooking. Flip again. Press the paratha edges with a spatula too, so that they are also roasted well.
    16. Flip once more and roast till the beetroot paratha is evenly cooked and has golden blisters on top. You can spread more Kissan Fresh Tomato Ketchup on the paratha and make a wrap out of it.

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