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Beetroot-stuffed Parathas
Beetroot-stuffed Parathas is a traditional Indian recipe (from north India and Kerala) for a classic layered and coiled flaky flatbread stuffed with a spiced blnd of beetroot and mashed potato. The full recipe is presented here and I hope you enjoy this classic Indian version of: Beetroot-stuffed Parathas.
prep time
40 minutes
cook time
20 minutes
Total Time:
60 minutes
Makes:
8
Rating: 
Tags : CurrySpice RecipesBread RecipesIndian Recipes
I've recently fallen in love with beetroot, and I'm always looking for new ways to cook them. So, I thought I could adapt them into a stuffing for a parathas. If you didn't know, parathas are a type of Indian flatbread and potato, cauliflower and paneer cheese are the usual stuffing ingredients. They make great snacks or simple and quick lunches and are also good if you want something different to accompany curries. So, here's my recipe for a beetroot-stuffed paratha. If serving a paratha by itself accompany with mint yoghurt (simply chopped mint in yoghurt) or your choice of chutney (Indian or British styles both work).
Ingredients:
For the dough:
400g (14oz) atta (chapati) flour, plus extra for dusting
2 tsp sea salt
3 tbsp vegetable oil
mint yoghurt or chutney, to accompany
For the stuffing:
1 tbsp coconut oil, butter or ghee
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp nigella (kalonji) seeds
20 curry leaves
½ onion, finely chopped
2 garlic cloves, finely chopped
1 green chilli, finely chopped
200g (7oz) beetroot, peeled and grated (peeled weight)
½–1 tsp amchoor (dried mango powder), plus extra for sprinkling
150g (5½oz) mashed potato
ghee or melted butter, for brushing
salt and freshly ground black pepper
Method:
First, prepare the stuffing. Heat the oil, butter or ghee in a large frying pan over a medium heat and add the mustard, cumin and nigella seeds and curry leaves. When they start to crackle and pop, add the onion, garlic, chilli and beetroot and cook until softened and reduced by about half — the mixture should be quite dry. Stir in ½ tsp amchoor, along with plenty of salt and black pepper. Mix in the mashed potato, then taste and adjust the seasoning, adding more amchoor if you like. Take off the heat and set aside to cool.
For the dough, put the flour and salt in a bowl. Pour in the vegetable oil, then rub into the flour until it resembles coarse breadcrumbs. Add 100ml (2/5 cup) just-boiled water with 100ml (2/5 cup) cold water and gradually work into the flour until it comes together as a dough. You may need slightly less or more water – you are aiming for a soft and pliable dough. Knead for a few minutes until smooth.
Divide the dough into eight pieces and roll into balls. Flatten each ball into a disc about 5mm (¼in) thick, then place a spoonful of the stuffing in the centre and press it down slightly. Bring the edges of the dough into the centre over the stuffing and pinch them together, making sure they are well sealed, then flatten slightly. Repeat with the remaining dough and stuffing.
On a floured work surface, gently roll out each piece of stuffed dough into a thin round, about 20cm (8in) in diameter. Heat a tawa or frying pan over a medium–high heat. Cook one paratha at a time: brush one side of the paratha with ghee or melted butter, then place butter-side down on the hot pan. Cook for about 1 minute on each side, then flip over for about 30 seconds until completely cooked. They may puff up as they cook but will collapse back down as they cool.
If you like, sprinkle with a little amchoor before serving accompanied by mint yoghurt or chutney.
