Beet root paratha is very easy to make and tasty too. Beet root can help in reducing blood pressure, risk of heart attacks, strokes, osteoporosis, stabilises blood sugar as per the research. Treats anemia and fatigue, helps slow progression of dementia.
As far as I am concerned about this vegetable, I love this to eat raw,boiled and sliced sprinkled with little chaat masala or in sandwich etc. The beet root subzi along with curd rice is another favourite of mine.
other beetroot recipes: beetroot tomato saar, beet root sago kheer, beetroot vada, beetroot cutlet
Let us look at the recipe now:
Ingredients:
1 big beetroot
1 and 1/2 cup wheat flour
1/2 tsp garam masala powder
1/2 tsp red chilli powder
1 tsp coriander powder
a pinch of roasted cumin powder
1 tsp ginger garlic and green chilli paste (3 g paste)
1 tbps chopped green coriander leaves.
1 tbsp butter
1 tbsp curd
1 onion finely chopped
a pinch of turmeric powder (optional)
salt
oil/ghee for cooking.
Method:
Peel and grate the beetroot. In a mixing bowl, add all the ingredients, mix well. Add water slowly and make a pliable dough. divide into equal parts depending upon the size of paratha you need. roll them out with rolling pin. Heat non stick kadai. cook the paratha from both the sides by drizzling oil or ghee as per your choice. serve hot with any kind of raita, sauce, pickle, curd etc.
As far as I am concerned about this vegetable, I love this to eat raw,boiled and sliced sprinkled with little chaat masala or in sandwich etc. The beet root subzi along with curd rice is another favourite of mine.
other beetroot recipes: beetroot tomato saar, beet root sago kheer, beetroot vada, beetroot cutlet
Let us look at the recipe now:
Ingredients:
1 big beetroot
1 and 1/2 cup wheat flour
1/2 tsp garam masala powder
1/2 tsp red chilli powder
1 tsp coriander powder
a pinch of roasted cumin powder
1 tsp ginger garlic and green chilli paste (3 g paste)
1 tbps chopped green coriander leaves.
1 tbsp butter
1 tbsp curd
1 onion finely chopped
a pinch of turmeric powder (optional)
salt
oil/ghee for cooking.
Method:
Peel and grate the beetroot. In a mixing bowl, add all the ingredients, mix well. Add water slowly and make a pliable dough. divide into equal parts depending upon the size of paratha you need. roll them out with rolling pin. Heat non stick kadai. cook the paratha from both the sides by drizzling oil or ghee as per your choice. serve hot with any kind of raita, sauce, pickle, curd etc.
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