Beetroot Pesto Paratha With Ghee 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

  • Ingredients
  • Step-by-step
ingredients
4 Tbsp 1st Png "For Paratha"(35.0 gm) Wheat Flour (Whole)
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1 Tsp(4.0 gm) Ghee
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As Required(10.0 ml) Water
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2 Tbsp 2nd Png "For Pesto"(21.0 gm) Beet Root(Boiled, Chopped)
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6 No.(31.0 gm) Walnut
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2 Tbsp(6.0 gm) Basil Leaves(Chopped)
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1/4 Tsp(0.62 gm) Garlic(Chopped)
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1/4 Tsp(1.0 ml) Lemon Juice
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1/8 Tsp(0.56 gm) Salt
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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 4 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 tsp ghee on the paratha.

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

  • Serve hot with curd.

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