Aloo And Beet Paratha With Chutney
166 15 mins 1 Servings
Aloo and Beet paratha is a nutrient-dense recipe packed with spicy beetroot and potato stuffing. Serve it hot with coriander chutney that adds colour to the plate.
Nutritional info
Per Serving: 1 Serving - 100.0 gm
Nutritional Distribution
Ingredients
Wheat Flour (Whole)
3.5 Tbsp (30.45 gm)
Potato
2.5 Boiled Chopped Tbsp (31.0 gm)
Beet Root
2.5 Boiled Chopped Tbsp (25.825 gm)
Coriander Leaves
1.0 Chopped Tsp (0.92 gm)
Red Chilly
1/4 Powder Tsp (0.54 gm)
Dry Mango Powder
1/4 Tsp (0.53 gm)
Haldi
1/4 Tsp (0.6 gm)
Salt
1/4 Tsp (1.115 gm)
Ghee
1.5 Tsp (6.045 gm)
Water
15.0 Ml (15.0 ml)
Coriander Leaves
0.14 Chopped Cup (6.188 gm)
Peanuts
0.21 Tbsp (2.1924 gm)
Lemon Juice
0.14 Tbsp (1.6912 ml)
Green Chilli
0.27 Chopped Tsp (0.58 gm)
Salt
0.14 Tsp (0.62 gm)
Water
2.74 Ml (2.74 ml)
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Steps
- Step 1
For Paratha
In a mixing bowl add 2.5 tbsp boiled grated beetroot, 2.5 tbsp boiled chopped potato, 3.5 tbsp wheat flour, 1 tsp chopped coriander leaves, 1/4 tsp salt, 1/4 tsp haldi, 1/4 tsp red chilly powder, 1/4 tsp mango powder and add water to knead the dough.
- Step 2
Make a ball and roll it into paratha.
- Step 3
Take a pan, add 1.5 tsp ghee, and roast the paratha on both sides.
- Step 4
Serve with Chutney/Raita.
Best paired with
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