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Dinner Ideas: Beetroot, Radish and Carrot Paratha Recipe
Radish is rich in folate (folic acid), calcium, potassium, dietary fibre and moderately high in Vitamin C. Beetroots and carrots are anti-bacterial, antioxidants, high in Vitamin A and potassium, and help in preventing constipation. They also have a cleansing effect on the liver and digestive system.
Preparation Time: 10 minutes
Cooking time : 20 minutes
Makes: 10-12 parathas
Ingredients:
Method:
1. Mix the wheat flour, besan (gram flour) and 1 tablespoon of oil.
2. Add jeera powder, red chili powder, turmeric powder, asafoetida, chopped green chili and fennel seeds to it.
3. Add shredded vegetables (carrot, radish, beetroot) into the flour mixture.
4. Mix well to incorporate and form a ball of dough. If needed, add more or less wheat flour to the dough. Knead the dough well using warm water as needed.
5. Apply little oil on top of the dough, cover and keep it aside for 15 minutes.
6. Divide the dough into 8-10 equal portions depending on your desired paratha size.
7. Now heat the skillet on medium flame.
8. Take the dough, flatten it with your palm, dust it with wheat flour and roll out each ball of dough thinly .
9. Drop the rolled paratha gently in a hot skillet, Cook on both sides, using little oil until the parathas are golden brown.
10.Serve hot with curd, chutney or pickle.
source:Dinner Ideas: Beetroot, Radish and Carrot Paratha Recipe
Dinner Ideas: Beetroot, Radish and Carrot Paratha Recipe
This paratha is a simple and easy recipe, and is packed with nutrients, fibre and potassium. It is made by using root vegetables (beetroot, radish and carrot), which are rich in nutrients, low in fat, calories and cholesterol, and are available throughout the year.
Radish is rich in folate (folic acid), calcium, potassium, dietary fibre and moderately high in Vitamin C. Beetroots and carrots are anti-bacterial, antioxidants, high in Vitamin A and potassium, and help in preventing constipation. They also have a cleansing effect on the liver and digestive system.
Preparation Time: 10 minutes
Cooking time : 20 minutes
Makes: 10-12 parathas
Ingredients:
- 1 cup shredded carrot
- 1 cup shredded radish
- 1 cup shredded beetroot
- 2 1/2 cup whole wheat flour
- 1/2 cup gram flour (besan)
- 1 tablespoon oil
- 2 green chili, chopped (optional)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon asafoetida
- 1 tablespoon roasted cumin seed powder (jeera powder)
- 1 tablespoon fennel seeds
- Salt to taste (1 teaspoon)
- A little wheat flour for dusting
- Oil for cooking
Method:
1. Mix the wheat flour, besan (gram flour) and 1 tablespoon of oil.
2. Add jeera powder, red chili powder, turmeric powder, asafoetida, chopped green chili and fennel seeds to it.
3. Add shredded vegetables (carrot, radish, beetroot) into the flour mixture.
4. Mix well to incorporate and form a ball of dough. If needed, add more or less wheat flour to the dough. Knead the dough well using warm water as needed.
5. Apply little oil on top of the dough, cover and keep it aside for 15 minutes.
6. Divide the dough into 8-10 equal portions depending on your desired paratha size.
7. Now heat the skillet on medium flame.
8. Take the dough, flatten it with your palm, dust it with wheat flour and roll out each ball of dough thinly .
9. Drop the rolled paratha gently in a hot skillet, Cook on both sides, using little oil until the parathas are golden brown.
10.Serve hot with curd, chutney or pickle.
source:Dinner Ideas: Beetroot, Radish and Carrot Paratha Recipe
