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Beetroot palak paratha

Beetroot Palak Paratha

Serves 4

35 mins

200 Kcal

Beetroot Palak Paratha is a colourful, nutritious version of this commonly savoury Indian flatbread. It mixes the earthy sweetness of beetroot and the rich green goodness of spinach called palak, making a paratha full of vitamins, iron, and fibre-one that would make for a great breakfast, lunch, or dinner. The colourful and flavourful beetroot palak paratha is appealing to the eye and a great way to sneak in some veggies, especially for kids. The beetroot palak paratha recipe begins with the preparation of the dough. Blanch fresh spinach leaves and grind them into a puree. Grate the beetroot and set it apart. Mix in whole wheat flour, spinach puree, grated beetroot, and spices like cumin powder, coriander powder, and a pinch of salt in a large mixing bowl and gradually add water to knead into soft, smooth dough. Divide the dough into smaller portions. Roll out each portion into a ball. Flatten the balls into discs using a rolling pin and dust them with flour if necessary. Cook the parathas on a hot tawa or griddle using a little oil or ghee to crisp both sides. Serve hot with yoghurt, pickle, or chutney as a wholesome meal. This beetroot palak paratha recipe is nutritious and delicious regarding the health benefits of beetroot and spinach, which are all fun and easy to make!

Ingredients required for Beetroot Palak Paratha

1 beetroot
2 cups spinach
1 tsp coriander seeds
1 tsp cumin
1 tsp green chilli paste
3 cup wheat flour
0.5 cup soya flour
0.5 cup jowar atta
1 tsp sugar
1 tsp ajwain seeds
Salt
1 tbsp oil

Cooking steps for Beetroot Palak Paratha

1
Beetroot Palak Paratha is vibrant, nutritious, and guaranteed to steal the spotlight on your plate.
2
Packed with earthy beetroot, fresh spinach, and hearty flours, this paratha is a visual and nutritional delight.
3
Start the recipe of beetroot palak paratha by grating one medium beetroot and chopping two cups of fresh spinach.
4
These veggies don't just bring color; they also add iron, fiber, and antioxidants to make your breakfast wholesome.
5
Roast 1 teaspoon each of coriander and cumin seeds until fragrant, then crush them lightly.
6
In a mixing bowl, combine 3 cups of whole wheat atta, 1/2 cup soya flour, and 1/2 cup jowar flour.
7
These flours bring in protein, fiber, and gluten-free goodness to make your parathas the health MVP of your meal.
8
Toss in the crushed seeds, 1 teaspoon green chili paste, 1 teaspoon ajwain (carom seeds), 1 teaspoon sugar, and salt to taste.
9
Ajwain adds a unique, slightly spicy kick that ties all the flavors together beautifully.
10
Add the grated beetroot and chopped spinach to the flour mixture and start mixing.
11
The natural moisture from the veggies will help bind the dough, but you might need a splash of water for the perfect soft texture.
12
Knead the dough until smooth, cover it with a damp cloth, and let it rest for 15-20 minutes to relax the gluten.
13
Divide the dough into equal balls and roll them out into thin circles on a floured surface.
14
Heat a tawa over medium heat, place a paratha on it, and watch it puff up as you drizzle a little ghee or oil on both sides.
15
Flip and cook until golden brown and crispy.
16
Serve these stunning parathas hot with yogurt, pickle, or a steaming cup of masala chai.
17
Nutritious, flavorful, and visually striking, Beetroot Palak Paratha is the perfect way to sneak in veggies without compromising on taste or style.

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FAQs

What are the health benefits of Beetroot Palak Paratha?

Beetroot Palak Paratha will combine the nutrients from beetroot and spinach, and palak will be rich in essential nutrients. Beetroot has antioxidants, fibre, and iron that can boost energy and improve blood flow. Spinach is rich in vitamins A, C, K, and folic acid, promoting healthy skin, immunity, and proper health. When such vegetables are incorporated in paratha dough, they taste good and are valued nutritionally and wholesome for children and adults. The whole wheat flour used in the paratha adds fibre, which makes it a filling and energy-boosting option.

Can I make Beetroot Palak Paratha gluten-free?

Yes, you may make this recipe gluten-free by replacing whole wheat flour with rice flour, millet flour, or chickpea flour called besan. Note that the texture will not be as elastic as wheat flour. You may be forced to re-absorb water or add a binder, like xanthan gum or psyllium husk, to ensure the dough does not crumble. Nonetheless, the taste and texture will still be delicious, and you will have a healthy, gluten-free version of paratha.