How to make Crispy Beetroot Paratha Wrap
By: Rahul Upadhyay
Published: Monday, September 25, 2017 - 2:34am

Ingredients




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

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.

About

Crispy Beetroot Paratha Wrap is Easy to make Healthy Food Recipe kissan Tiffin TimeTable. Every Child will to eat Crispy Beetroot Paratha as there tiffin snack.
Beetroot can be boring, but this crispy Beetroot Paratha Wrap recipe by Chef Ajay Chopra is a tasty and healthy treat for your child’s tiffin. We're sure your child will love this nutrition packed Beetroot Paratha Wrap flavored with Kissan 100% real tomato ketchup.