Beetroot Turnip Paratha Recipe

Cooking Directions

• STEP 1.Grate the beetroot and turnip. Squeeze out any excess moisture.
• STEP 2.In a mixing bowl, combine the grated vegetables, whole wheat flour, cumin seeds, coriander powder, red chili powder, salt, and oil.
• STEP 3.Knead the mixture into a soft dough, adding water as needed.
• STEP 4.Divide the dough into small balls and roll them into parathas.
• STEP 5.Heat a tawa or griddle and cook the parathas on both sides until golden brown.
• STEP 6.Brush the parathas with ghee or oil and serve hot.

Cooking Tips

• You can add finely chopped green chilies or ginger for an extra kick of flavor.
• To make the parathas more nutritious, you can add some finely chopped spinach or fenugreek leaves.
• Serve the parathas immediately to enjoy them at their best texture and taste.

Storage and Serving

• Serve Beetroot Turnip Paratha hot with yogurt, pickle, or any curry of your choice.
• Leftover parathas can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Reheat the parathas on a tawa or in a microwave before serving.