Beetroot Moong Paratha With Ghee Recipe

Pink powder Paratha is a delicious paratha which you can pack into your kids lunch boxes. These healthy, nutritious and very easy to make.

Nutritional info

  • Ingredients
  • Step-by-step
ingredients
5 Tbsp(44.0 gm) Wheat Flour (Whole)
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1 Tbsp(8.0 gm) Beet Root(Grated)
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1/2 Tbsp(7.0 gm) Whole Moong
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1/8 Tsp(0.36 gm) Black Pepper(Powder)
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1/8 Tsp(0.28 gm) Ajwain
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1/8 Tsp(0.54 gm) Salt
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1 Tsp(4.0 gm) Ghee
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As Required(10.0 ml) Water

  • Sprout 1/2 tbsp whole moong, grind into a paste and keep aside.

  • In a mixing bowl, take 5 tbsp Whole Wheat Flour, 1 tbsp Grated Beetroot, previously ground Moong dal paste, 1/8th tsp Black Pepper Powder, 1/8th tsp Salt and 1/8th tsp Ajwain.

  • Mixing it properly with hand, add a little water and knead it into a dough and roll it into a ball form.

  • Coating it very lightly with whole wheat flour, flatten it and make it in a circular paratha shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1 tsp ghee on the paratha.

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

  • Serve hot.

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