Beetroot Stuff Green Paratha

 The name of the dish itself sounds interesting. Yes , I made this for Taste and Create event. It was a monthly event in which each blogger is paired with a blogger. This was my first challenge and I was paired with Hetal of Gujarati Zaika. Her blog has many interesting recipes , but I selected this colorful recipe as today is the Holi festival. This paratha was colorful and apt for the festival season.

 This is healthy paratha as many vegetables are used in making this. It will be appealing to everyone's eyes. It was a excellent recipe for lunchbox.

Requirements :

For paratha :

Whole wheat flour – 2 cup

Salt as required

Oil – 1 tsp

Spinach – 1 cup

Water ( optional )

For filling :

Grated Beetroot – 1 cup

Grated Cabbage – ½ cup

Grated Onion – 1/3  cup

Grated Carrot –  ½ cup

Chopped Capsicum – ¼ cup

Tomato sauce – 1 tbs

Chili powder – 1 tbs

Garam masala – ½ tbs

Oil – 1 tbsp

Salt to taste

Method :

Making of Dough :

Add the spinach to warm water and let it for few minutes.

Drain the water and wash in cold water , grind into a fine paste – spinach puree.

In a bowl , add the flour , salt , oil and spinach puree.

Mix well and knead into soft dough. Add water if needed.

Let it rest for 15 minutes.

Make into small balls of dough.

For stuffing :

Heat oil in a pan , add the grated onion sauté well , till the raw smell leaves.

Add the grated beetroot , carrot , cabbage and chopped capsicum.

Sauté these veggies for about two minutes.

Add the chili powder , garam masala and salt , sauté for a minute.

Add the tomato sauce and stir once.

Take off from flame and let it cool.

Make into small balls.

Making of paratha :

Roll the dough ball into a thick paratha.

Place the stuffing in the middle and secure the edges fully.

Roll again gently with care not to leak out the filling.

Cook on both sides in a hot tawa in a medium flame with ghee / oil.

Serve with gravy / curd.

We had it with aloo mattar.

Sending to Taste and Create