When I don’t like to eat many vegetables, I find it better to make parathas out of it. That actually tastes much better than the vegetable.
Since pregnancy, I was always keen to maintain my hemoglobin and other vitamins. It has become a habit since then. So finding and experimenting new recipes became a ritual for me.
One of the healthy recipes I have experimented is this carrot beetroot paratha. Good alternative for regular parathas.
One Small Beetroot – grated
1 Medium sized carrot – grated
1 cup wheat flour
2 tablespoon coriander leaves
2 tablespoon spring onions
2 tablespoon spring garlic (available in winter)
2 tablespoon fresh curd
half teaspoon turmeric powder
1 teaspoon cumin (jeera) powder
1 teaspoon red chili powder (Optional for babies and kids)
Salt as per taste
Water for kneading the dough
Oil for kneading and roasting
Mix grated beetroot, grated carrot, spring onion, coriander, spring garlic together.
Add salt and mash the mixture with hand till the time it leaves vegetable juices.
Now add turmeric powder, cumin powder, chili powder, curd and some oil. Mix it well.
Now add wheat flour and knead a firm dough.
Let the dough rest for 5-10 minutes.
Knead again and make balls out of it to roll the paratha.
Roll the balls to a desired size and roast them with ghee/oil/butter.
Serve hot with coriander chutney.
It can be given for kids tiffin as a healthy alternative to unhealthy fast food.
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