Stuffed Paratha With Aloo And Beetroot Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine whole wheat flour, salt, and water to make a soft dough.
• STEP 2.In a separate bowl, mix together mashed potatoes, grated beetroot, green chili, ginger, coriander leaves, cumin powder, red chili powder, and salt.
• STEP 3.Divide the dough into small portions and roll each portion into a small circle. Place a spoonful of the potato-beetroot mixture in the center of the circle and fold the edges to seal the stuffing.
• STEP 4.Roll out the stuffed dough into a paratha, using some flour for dusting if needed.
• STEP 5.Heat a griddle or tawa over medium heat and cook the paratha on both sides until golden brown, applying ghee or oil as desired.
• STEP 6.Serve the stuffed paratha hot with yogurt, pickle, or any chutney of your choice.

Cooking Tips

• Make sure the mashed potatoes and grated beetroot are well combined and seasoned with spices for a flavorful stuffing.
• While rolling out the paratha, dust the dough with flour to prevent sticking.
• Cook the paratha on medium heat to ensure it cooks evenly and becomes crispy.
• You can add additional spices or herbs to the stuffing according to your taste preferences.

Storage and Serving

• Stuffed parathas are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, heat a tawa or skillet and warm the paratha on both sides until heated through.
• Serve the reheated paratha with yogurt or any accompaniment of your choice.