Beetroot and Sweet Potato Paratha: A Wholesome Breakfast Creation
In the realm of nutritious morning meals, the Beetroot and Sweet Potato Paratha emerges as a vibrant and healthful indulgence. This delightful dish, crafted with fresh beetroot puree and a flavorful sweet potato stuffing, offers a perfect balance of taste and wellness. Ideal for busy mornings, it serves as a nutritious breakfast that can be conveniently packed for school or office tiffin, ensuring you start your day with energy and vitality.
Essential Ingredients for the Paratha
To prepare this wholesome paratha, gather the following ingredients:
- 1 cup whole wheat flour
- Salt to taste
- Water as needed
- 1/2 cup beetroot puree
- 2 boiled sweet potatoes
- 1 onion, finely chopped
- 1–2 green chillies, chopped
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1/4 tsp red chilli powder
- ½ tsp garam masala
- 1–2 tbsp fresh coriander leaves
- Oil or ghee for cooking
Step-by-Step Preparation Guide
Step 1: Prepare the Beetroot and Sweet Potato Puree
Begin by washing and peeling two beetroots and sweet potatoes. Pressure cook them together for approximately two whistles until tender. Allow them to cool completely before blending into a smooth, vibrant puree. This step ensures the base of your paratha is rich in color and nutrients.
Step 2: Knead the Dough
Sieve the whole wheat flour into a mixing bowl. Add a pinch of salt, a teaspoon of oil, and the prepared beetroot puree. Mix thoroughly until the ingredients are well combined. Gradually add water as needed to knead a soft, pliable dough. Cover the dough and let it rest for about 15-20 minutes to enhance its texture.
Step 3: Create the Spicy Stuffing
In a separate bowl, mash the boiled sweet potatoes until smooth. Incorporate the finely chopped onion, green chillies, cumin powder, coriander powder, red chilli powder, garam masala, and salt to taste. Add freshly chopped coriander leaves for an aromatic touch. Mix all the ingredients well to form a uniform and flavorful stuffing.
Step 4: Assemble the Parathas
Divide the rested dough into small, equal-sized balls. Take each ball and gently flatten it to create a small cavity in the center. Carefully place a portion of the sweet potato stuffing into the cavity, then seal the edges properly to ensure the filling remains intact during cooking.
Step 5: Roll and Preheat
Using a rolling pin, gently roll each stuffed ball into a round paratha of medium thickness. Meanwhile, preheat a tawa or griddle over medium heat and grease it lightly with oil or ghee to prevent sticking.
Step 6: Cook to Perfection
Place the rolled paratha on the preheated tawa. Cook on a low flame, applying oil or ghee on both sides. Flip occasionally until the paratha turns golden brown and crispy. This slow cooking method ensures even cooking and a delightful texture.
Step 7: Serve and Enjoy
Once cooked, transfer the paratha to a plate and serve hot. Pair it with fresh curd and your favorite pickle for a complete and satisfying meal. This Beetroot and Sweet Potato Paratha not only tantalizes your taste buds but also provides a nutritious start to your day.
Embrace this easy-to-follow recipe to add a burst of color and health to your breakfast routine. Whether for a family meal or a packed tiffin, this paratha is sure to become a cherished favorite.
