Beetroot Pesto Paratha Recipe

Layers of cooked dough stuffed with vegetables and roasted to perfection, making it a complete and a eye catching dish or tiffin for children.

Nutritional info

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  • 5.0 gm
    Total Fiber
  • 18.3 gm
    Total Fat
  • 3.9 gm
  • 282.5 kcal
  • 21.8 gm
5.0 Tbsp(44.0 gm) Wheat Flour (Whole)
2.0 Tsp(6.0 gm) Ghee
20.0 Ml(20.0 ml) Water
2.0 Boiled Chopped Tbsp(21.0 gm) Beet Root
2.0 Chopped Tbsp(6.0 gm) Basil Leaves
6.0 Number(31.0 gm) Walnut
1/4 Chopped Tsp(0.62 gm) Garlic
1/4 Tsp(1.0 ml) Lemon Juice
0.13 Tsp(0.56 gm) Salt
1/2 Tsp(1.0 ml) Olive Oil
  • Boil 2 tbsp chopped beetroot.

  • Take a blender, add 2 tbsp of boiled chopped beetroot, 2 tbsp chopped basil leaves, 6 walnuts, 1/4th tsp chopped garlic, 1/2 tsp olive oil and 1/8th tsp salt.

  • Blend till smooth, add 1/4th tsp lemon juice to the pesto and keep aside.

  • In a mixing bowl, take 5 tbsp wheat flour and the previously made pesto.

  • Adding a little water, knead it into a soft dough.

  • Rolling it in a ball, coat them very lightly with wheat flour, flatten them and make it in a circular roti shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the roti on it. Flip and spread 1.5 tsp ghee on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Serve hot with Nestlé A+ Curd.

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