Stuffed Paratha with Aloo & Beetroot

Stuffed Paratha with Aloo & Beetroot

Makes: 4 - 5

You will need

For Atta dough:

Sufficient atta dough for 4 - 5 parathas

or

2 cups ( 400 g ) whole wheat flour ( gehun ka atta )
1/2 teaspoon salt
1 teaspoon oil
165 to 180 ml warm water

Method

For dough:

Combine the flour and salt and knead into soft and pliable dough with sufficient warm water ( 165 to 180 ml ) .

Add the oil and knead again till the dough is smooth and elastic.

Cover and keep aside in an airtight container for one hour.

For Stuffing:

3 potatoes, boiled and mashed
1/2 piece beetroot or 1 small size beetroot, boiled, drain out water and grated
1 onion ( small size ), finely chopped or 2 tablespoon finely chopped onions
1 tablespoon finely chopped coriander leaves
1/2 teaspoon amchur powder ( dried mango powder )
1/2 teaspoon salt
6 - 8 teaspoon oil or ghee
1/2 cup extra dry flour

Method

Final preparation:

Mix all the stuffed ingredients well ( except oil ).

Divide the mixture into 4 - 5 portions also make atta dough into 4 - 5 lemon sized balls ( bigger than the dough required for normal chapati ) and flatten it . Place aloo - beetroot filling, cover, form a ball and roll out like a paratha. Sprinkle dry atta flour when making parathas.

Heat a flat frying pan or griddle. Reduce heat to medium and cook parathas till golden brown ( cooking time approximately 5 - 7 minutes for each side ) on both the sides. Apply oil / ghee. on both sides. Serve hot with pickle / curd / butter.