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
    Protein
  • 282.5 kcal
    Energy
  • 21.8 gm
    Carbohydrate
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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