How to make Beetroot Parantha -
Beetroot and other vegetables add value to these delicious paranthas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Beetroot (चुकन्दर ), Wheat Flour (गेहूँ का आटा)
Cuisine : Indian
Course : Breads
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For more recipes related to Beetroot Parantha checkout Beetroot Matar ki Puri, Beetroot Parantha. You can also find more Breads recipes like Rajasthani Baati - SK Khazana Tasty chapati Missi Roti Missi Roti - SK Khazana
Beetroot Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Beetroot Parantha Recipe
Beetroot 8 tablespoons
Wheat Flour 2/3 cup
Gram flour (besan) 1 cup
Carrot grated 8 tablespoons
Green capsicum grated 8 tablespoons
Cabbage grated 8 tablespoons
Oil 2 tbsps + for shallow frying
Ginger chopped 1 1/2 teaspoons
Green chillies chopped 1 1/2 teaspoons
Red chilli powder 3/4 teaspoon
Chaat masala 3/4 teaspoon
Chaat masala 3/4 teaspoon
Salt to taste
Method
Step 1
Squeeze out the water from grated vegetables and reserve the water. Heat two tablespoons oil in a non-stick pan. Add ginger, green chillies and sauté for one minute. Add the grated vegetables and sauté for a minute.
Step 2
Add red chilli powder, chaat masala, salt and mix well and cook for a minute. Remove from heat and set aside. Place wheat flour and gram flour in a bowl. Add the reserved water from the vegetables and knead into a soft dough.
Step 3
Divide the dough into eight portions and shape them into balls. Make a dent in the centre of each balls and stuff with spoonful of the cooked vegetable mixture. Enclose the vegetables with the dough and seal. Roll out each ball into six inch diameter paranthas.
Step 4
Heat a non-stick tawa. Place each parantha on it, cook for a minute. Turn over, drizzle a little oil all around. Turn over again and drizzle some more oil all around and cook, turning sides till both the sides are evenly done. Serve hot.
Nutrition Info
Calories : 1360 Kcal
Carbohydrates : 150.5 gm
Protein : 36.9 gm
Fat : 67.8 gm
Other : Iron- 12.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
