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Aloo And Beet Paratha With Chutney

166 15 mins 1 Servings

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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

159.01 kcal

Nutritional Distribution

Carbohydrate 21.42 gm
Protein 1.36 gm
Fat 5.64 gm
Fiber 4.56 gm

Ingredients

Wheat Flour (Whole)

4.0 Tbsp(30.0 gm) Wheat Flour (Whole)

Potato

3.0 Boiled Chopped Tbsp(31.0 gm) Potato

Beet Root

3.0 Boiled Chopped Tbsp(26.0 gm) Beet Root

Coriander Leaves

1.0 Chopped Tsp(0.92 gm) Coriander Leaves

Red Chilly

1/4 Powder Tsp(0.54 gm) Red Chilly

Dry Mango Powder

1/4 Tsp(0.53 gm) Dry Mango Powder

Haldi

1/4 Tsp(0.6 gm) Haldi

Salt

1/4 Tsp(1.0 gm) Salt

Ghee

2.0 Tsp(6.0 gm) Ghee

Water

15.0 Ml(15.0 ml) Water

Coriander Leaves

0.14 Chopped Cup(6.0 gm) Coriander Leaves

Peanuts

0.21 Tbsp(2.0 gm) Peanuts

Lemon Juice

0.14 Tbsp(2.0 ml) Lemon Juice

Green Chilli

0.27 Chopped Tsp(0.58 gm) Green Chilli

Salt

0.14 Tsp(0.62 gm) Salt

Water

3.0 Ml(3.0 ml) Water

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Steps

Step 1 For ParathaIn a mixing bowl add 2
Step 2 5 tbsp grated beetroot, 2
Step 3 5 tbsp chopped potato, 3
Step 4 5 tbsp wheat flour, 1tsp coriander leaves, 1/4 tsp salt, 1/4 tsp haldi, 1/4 tsp chilly powder, 1/4 tsp mango powderadd water to knead the dough
Step 5 Make a ball and roll into paratha
Step 6 take a pan add 1
Step 7 5 tsp ghee and roast the paratha both sides
Step 8 Serve with Chutney/Raita
Step 9 For ChutneyIn a blender add 1 cup chopped coriander leaves, 2 tsp chopped green chilli, 2 tbsp groundnut, 1 tbsp lemon juice, 1 tsp salt
Step 10 Grind till Smooth consistency
Step 11 Serve with Paratha