Bored with the same old paratha for breakfast? Want to make something new and interesting? Then try these attractive & colourful parathas with the goodness of spinach and beetroot. Healthy and nutritious, they will be liked by young and old alike.
Serve them hot with any side dish. Relish them for lunch / dinner too with your favourite curry. So go ahead and make this tempting and appetizing parathas for a weekend breakfast by checking for a step by step method with pictures to prepare them.
- 3 cups whole wheat flour
- 1 tbsp. oil to knead
- pinch of baking soda (opt)
- 1/2 tsp. sugar
- 1 small beetroot, boiled & pureed
- 1 cup tightly packed spinach, blanched & pureed
- salt to taste
- oil to shallow fry
- side dish to serve
Mix 1 tbsp. oil, sugar and baking soda to the flour. Now divide into three equal portions. To one portion, add the spinach puree and knead into a dough. Add water if required. Keep aside.
To the second portion, add the beetroot puree and knead into a dough with required quantity of water. Keep aside.
Knead the remaining flour with enough water and keep aside for 10-15 minutes. Roll all the three dough separately into a big circle, just like chapatti by dusting some flour.
Stack them one over the other and roll them tightly from one end to the other. Cut into 1/2" thick rounds. Roll out each round into a round paratha.
Heat a tawa and fry them on both sides till light golden in colour by drizzling some oil over it and around the edges. Serve them hot with any side dish.
Stack them one over the other
and roll them tightly from one end to the other.
Cut into 1/2" thick rounds.
Roll out each round into a round paratha.