Aloo And Beet Paratha With Chutney Recipe

Aloo and Beet paratha is a nutrient-dense recipe packed with spicy beetroot and potato stuffing. This recipe is power-packed with nutrients like iron and other antioxidants. Serve it hot with antioxidant-rich coriander chutney to make it a complete meal.

Nutrition Information per serve

  • 159.0 kcal
  • 21.4 gm
  • 1.4 gm
  • 5.6 gm
    Total Fat
  • 4.6 gm
    Total Fiber
4.0 Tbsp(30.0 gm) Wheat Flour (Whole)
3.0 Boiled Chopped Tbsp(31.0 gm) Potato
3.0 Boiled Chopped Tbsp(26.0 gm) Beet Root
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.53 gm) Dry Mango Powder
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(6.0 gm) Ghee
15.0 Ml(15.0 ml) Water
0.14 Chopped Cup(6.0 gm) Coriander Leaves
0.21 Tbsp(2.0 gm) Peanuts
0.14 Tbsp(2.0 ml) Lemon Juice
0.27 Chopped Tsp(0.58 gm) Green Chilli
0.14 Tsp(0.62 gm) Salt
3.0 Ml(3.0 ml) Water
  • For Paratha

    In a mixing bowl add 2.5 tbsp grated beetroot, 2.5 tbsp chopped potato, 3.5 tbsp wheat flour, 1

  • tsp coriander leaves, 1/4 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 1.5 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.