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.
Aloo And Beet Paratha With Chutney
166 15 mins 1 Servings
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
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