Aloo Beet Paratha With Chutney Recipe

Potato and Beetroot paratha is yummy recipe especially for kids and well accepted by all kids. This recipe is power packed nutrients of Iron , antioxidant and energy dense.and calorie dense meal option, served with fiber rich coriander chutney.

Nutritional info

ingredients
3 Tbsp(26.0 gm) Wheat Flour (Whole)
ingredients
1 Tbsp(8.0 gm) Beet Root (Grated)
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1 Tbsp(12.0 gm) Potato(Boiled, Chopped)
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1 Tsp(0.92 gm) Coriander Leaves(Chopped)
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1/4 Tsp(0.54 gm) Red Chilly Powder
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(0.53 gm) Dry Mango Powder
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1/2 Tsp(2.0 gm) Salt
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1 Tsp(4.0 gm) Ghee
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As Required(20.0 ml) Water
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1 Cup(44.0 gm) Coriander Leaves(Chopped)
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2 Tbsp(21.0 gm) Peanuts
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2 Tsp(4.0 gm) Green Chilli(Chopped)
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1 Tbsp(12.0 ml) Lemon Juice
ingredients
1 Tsp(4.0 gm) Salt
ingredients
As Required(20.0 ml) Water
  • For Paratha

    In a mixing bowl add 1 tbsp grated beetroot, 1 tbsp chopped potato, 3 tbsp wheat flour, 1

  • tsp coriander leaves, 1/2 tsp salt, 1/4 tsp haldi, 1/4 tsp chilly powder, 1/4 tsp mango powder

  • add water to knead the dough.

  • Make a ball and roll into paratha.

  • take a pan add 1 tsp ghee and roast the paratha both sides.

  • Serve with Chutney/Raita.

  • For Chutney

    In a blender add 1 cup chopped coriander leaves, 2 tsp chopped green chilli, 2 tbsp groundnut, 1 tbsp lemon juice, 1 tsp salt.

  • Grind till Smooth consistency.

  • Serve with Paratha.