Beetroot Paratha -Lunch Box recipes

This paratha recipe is quite healthy and can be a great addition to your breakfast recipes. Today we are going to make beetroot paratha. This recipe is very simple and you can make this in no timeThe lush red color is also eye pleasing and looks great in lunch boxes and tiffins.A tasty and easy paratha recipe made from Beetroot

It has lots of health benefits so we try to intake beetroot in different forms. . Just mix few ingredients in the wheat flour and the knead the dough and the paratha dough is ready.You can check out some more paratha recipes like Palak Paratha, Chapati and Tulsi paratha.Today’s recipe is colorful & healthy Beetroot Chapatti / roti. 

This option is packed full of nutrition and so happy my kid loved this colorful dish and it became her favorite too.
I have posted lots of beetroot recipes in my blog like Beetroot Halwa, Beetroot Pachadi,Beetroot Rice,Beetroot almond milkshake,Beetroot juice,Beetroot and chickpeas gravy and Beetroot poori.Give this a try & tell me how you liked it and now let’s get on with the recipe details.

Prep time	Cook time	Serves
15 mins	20 mins	2 persons

Cuisine: Indian

Recipe Type: Parathas

Ingredients Grated beetroot -1 small sized Wheat flour -2 cups Cumin powder -1/2 tsp Red chili powder -1/2 tsp Green chili paste -1 tsp Ghee -1 tsp Salt

Method

1. Wash and peel off the skin of beetroot. Grate it very finely. Take a mixing bowl and add the grated beetroot. Add cumin powder, salt, red chilly powder and ghee. Mix all the ingredients. Add whole wheat flour and knead to smooth dough. Sprinkle little water if needed and knead well.

2. Take a small portion of the chapatti dough Roll it using a rolling pin in to a small circle big enough to hold the filling. Place 1-2 tbsp. of the filling in the center. Join all ends together; remove any excess dough (if any) after joining the ends. 

3. Using some dry flour, roll the dough stuffed with filling using a rolling pin to get uniform & slightly thick paratha. Heat the pan to medium heat & once hot add the paratha on the pan. 

4. Roast it for about a min & then flip. While the other side is cooking, apply some butter/ghee to the top part of paratha. Flip again & let the side with butter cook. Repeat the same step with the other side too. Cook them on both side by drizzling oil to the sides. Enjoy the nice aroma and color of the roti’s. Repeat the above steps to make the remaining paratha's .Apply butter / ghee to the cooked chapatti (optional). It will give nice flavor. The delicious Beet Chapattis are ready to have. 

Served with 

Bhindi Raita 

Notes

It makes an awesome combo with any of your favorite chutneys, curries or raita.

Linking to Srivalli's CCC Challenge group
CCC #33:June -Week 4

 

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Andhra Style Gongura Pappu/Pulichakeerai Kootu/Sorrel leaves Dal

Today's Gongura pappu or dal with sorrel leaves is one such item. Gongura are the green leaves that are sour/tangy by nature. Pappu - the staple food of Andhra cuisine which is essentially a combination of either toor dal) or moong dal.Andhra kitchens boast of a variety of pappus ranging from plain, roasted dals to exotic variations. No daily meal is complete without this on the menu in Andhra.Pachadi made with these leaves is a delicacy in Andhra. You need to balance the salt and spices with the tanginess from the gongura in this dal for it to be really delicious; otherwise you will end up with a super tart pappu. Andhra cooking is also unique in that we use green and red (dry) chilies together in a lot of recipes. Gongura is very rich in iron, vitamins and folic acid. It has anti-oxidants essential for human nutrition. Sorrel leaf is known as Gongura in Telugu, pulicha keerai in Tamil and Pitwaa in Hindi. Many dishes are prepared with gongura in Andhra Pradesh.  

For more recipes related to Gongura, checkout Gongura Mutton Chops

You can also find more Dal recipes like 

Dal Palak

 Paruppu Kulambu(Simple dal tadka)

Masoor ki dal

Mamadikaya Pappu(Raw Mango pappu, 

Gujarati Trevti dal

Prep time	Cook time	Serves
10 mins	30 mins	4 serves

 Cuisine: Andhra

Recipe Type: Dal varieties

Ingredients Gongura leaves – 2 cup Toor dal -1/2 cup Turmeric powder -1/4 tsp Salt –to taste Chopped onions -1 no Garlic -2 cloves Dry red chili -1 no Green chilies -2 no’s Seasonings Oil -1 tbsp. Mustard seeds -1/2 tsp Chana dal -1 tsp Hing –pinch Methi seeds -1/4 tsp

Method

1. Separate gongura leaves from the stem, wash and drain the water completely. Chop it finely and keep it ready. Pressure cook dal with a pinch of turmeric powder, garlic cloves and green chilies.Simmer down the heat to low and cook for 15 minutes. Switch off and let the pressure subside. 

2. Heat a wide wok or pan, add the oil followed by mustard, chana dal, fenugreek seeds and dry red chilies. Now add the onions and stir till it changes its color. When onions turn transparent, add the chopped gongura leaves, turmeric powder, and salt and cook covered stirring in between. 

3. Add chopped gongura leaves and stir it in. Sauté for 3-4 minutes, stirring frequently until the leaves wilt and become mushy. Add salt and let the dal come to a good rolling boil. 

4. Switch off the flame and now your yummy Andhra Gongura pappu is ready to serve.

Pictorial:

Served with  

Hot steamed rice

Arbi roast

Notes

Heat a small pan with ghee in it, once the ghee is hot, reduce the flame and add red chili powder and asafetida. (Optional)

Linking to Srivalli's Cooking from Cookbook Challenge  Group.(CCC #33 June, Week 3)

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