1 tbsp Oil
2 whole Beetroot
2 large grated Garlic
1 large Green chilly
2 cups Wheat flour
Beetroot paratha is high in iron and fibre when combined with wheat flour. Beetroot is commonly found in Indian dishes such as beetroot stir fry, salads, sandwiches, tikkis, and desserts, particularly Halwa. Packed with essential nutrients, beetroots are a great source of folate (vitamin B9), manganese, potassium, iron, and vitamin C.
My picky eater cannot stand the sight of something getting caught between her teeth while eating paratha. for such kids it becomes tricky to feed any sort of paratha or tikki where they have to be fed without knowing the ingredients going inside them.
I make paratha about three to five times a week. That is the only way i can send some vegetables in my kid’s system while unassisted. Because when i feed i somehow manage to send the veggies in her system but while she is particularly in school i make sure that she finishes what i put in her tiffin.
Most of paratha is similar way Grate, fry, stuff in wheat dough, cook, and serve with sauce or pickles. So, because beetroot has a slightly sweet flavor, it is even easier to get children to eat it.
- Choose ripe beetroot that is hard and fleshy, with a rich beet colour.
- Add oil in a pan, grate a clove or two of garlic, green chillis and salt , cook well and let it cool down.
- Add little salt to wheat flour and mix it with cooked beetroot well, knead it to a dough. pour oil and further knead it till they become non sticky.
- Take small size ball, flatten them and cook on a flat tawa or pan.
- Grease some oil over the paratha.
These paratha taste well with tomato ketchup or mango/lime pickle or spiced curd (raita). Green coriander chutney is also match made in heaven combination.
One can really keep eating and eating that we will hardly realize that our stomach is full.