Pink Veggie Parathas

30 minutes meal · beet · beetroot · beets · paratha ·

Prep 6-7 parathas

I've always loved parathas and when Rujuta Diwekar wrote how I could gorge on them on a daily basis for breakfast, I began to like her just a tad bit more.

Here's a great fulfilling recipe with potatoes and vegetables and the iron-rich beetroot and travels really well. When I'm carrying this one along with me in my tiffin or on a flight, I also pack in a small butter chiplet (or two) to gently (or generously) slather across.

This recipe was first featured in Ahmedabad Mirror for their Travel Edition Special

INSTRUCTIONS

1 In a flat large bowl stir together the flour, masalas, salt and sugar

2 Then add the chili-ginger paste, ghee/oil, mashed potato, grated vegetables and coriander and make a coarse mixture using your finger tips

3 Then slowly add a little water to combine the dough

4 Make equal sized 6-7 balls and roll out round parathas

5 Cook each paratha in ghee

6 As soon as they are cooked on both sides, generously sprinkle chaat masala over them

7 After they cool slightly, roll them in butter paper to keep them soft

8 Pack along small 10 g butter chiplets to spread across the parathas before eating

9 Don’t forget to pack a small wooden knife / spoon

ingredients

½ cup whole wheat flour
½ tbsp vegetable oil / ghee
Water for binding
½ cup shredded beetroot
¼ cup shredded carrots
1 small potato, boiled, peeled and mashed
Handful chopped coriander
½ tbsp ginger-chili paste
1 tsp cumin seeds
½ tsp dhanajeeru
¼ tsp turmeric powder
½ tsp garam masala or Kitchen King masala
¾ tsp salt
Pinch of sugar (optional)
Chaat masala for topping
Ghee / oil for cooking
Butter packets for traveling

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