Aloo And Beet Paratha With Curd Recipe

This paratha is a innnovative way to eat aloo paratha, beetroot adds beautiful red color with loads of fibre.

Nutritional info

  • Ingredients
  • Step-by-step
ingredients
3 Tbsp(26.0 gm) Wheat Flour (Whole)
ingredients
1 Tbsp(8.0 gm) Beet Root(Grated)
ingredients
1 Tbsp(12.0 gm) Potato(Boiled, Chopped)
ingredients
1 Tsp(0.92 gm) Coriander Leaves(Chopped)
ingredients
1/4 Tsp(0.54 gm) Red Chilly Powder
ingredients
1/4 Tsp(0.6 gm) Haldi
ingredients
1/4 Tsp(0.53 gm) Dry Mango Powder
ingredients
1/4 Tsp(1.0 gm) Salt
ingredients
1 Tsp(4.0 gm) Ghee
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As Required(20.0 ml) Water
ingredients
1 Small Bowl(100.0 gm) Curd

  • Preparation

    In a mixing bowl add 1 tbsp grated beetroot, 1 tbsp chopped potato, 3 tbsp wheat flour, 1 tsp coriander leaves, 1/4th tsp salt, 1/4th tsp haldi, 1/4th tsp chilly powder and 1/4th 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 curd.

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