Beet Power Parathas

Got fussy kids? These parathas are full of veggies and taste great. With atta being in short supply, this is a great way to stretch the atta out while adding healthy additions.

Beet Power Parathas

Ingredients

• 8 oz. boiled beets (I like to use the Love Organic Beets that are precooked), grated

• 1 Zucchini, grated

• 2 Carrots, grated

• 1 Potato, boiled and grated

• 1/2 Block of Paneer (approximately 150-200 grams), grated

• 1 Cup Spinach, washed and chopped

• 1/4 Cup Methi (Fenugreek leaves), washed and chopped

• 1 Avocado, blended

• 1/2 Onion, finely diced

• Handful of Cilantro, finely chopped

• 1-2 In. Ginger, grated

• 5-6 Garlic Cloves, minced

• 2-3 Green Chilies, finely diced (if desired)

• 1 Tbsp. Whole Jeera (Cumin Seeds)

• 1 Tbsp. Amchur Powder

• 1. Tbsp. Dhania Powder

• 1 Tbsp. Jeera Powder

• 1/2 Tbsp. Turmeric Powder

• 1-2 Tbsp. Ajwain (Carom Seeds)

• Salt to Taste

• 2-4 Cups of Atta (Whole Wheat Flour)

• 5-6 Tbsp. Oil

Directions

1. Prep all the veggies and paneer. Once you start cooking the mixture it does go pretty quickly.

2. In a pot, heat oil on medium heat. Add the ginger, garlic, green chilies and the whole jeera (cumin seeds). Once the onion has become translucent you can begin adding the uncooked veggies.

3. Add the spinach, carrots, zucchini and methi leaves. Cook until the spinach has wilted.

4. Add the boiled vegetables next- beets, potatoes, paneer. Mix well.

5. Add the dry spices and mix well. You can turn off the heat and add the chopped cilantro and ajwain seeds.

6. Let the mixture cool until it is cool to touch.

7. Once cooled, add the mixture to a large mixing bowl. Add the blended avocado, salt and the atta. Add the atta until a dough is formed.

8. Divide the dough into small even potions. Roll out the rotis and cook on medium high heat. Brush with oil and place aside. This mixture should yield approximately 40 rotis. I like to let the rotis cook and I freeze them.

9. Alternatively, if you are not good at rolling the rotis, I use a cast-iron tortilla press to make the rotis. With the tortilla press, it is necessary to use the wax paper in order to avoid to flattened roti from sticking onto the press. Although this method takes some getting used to, once you get the hang of it, its quick and easy.

I hope you enjoy this favorite! Please like and share your experience in the comments section below. Follow me on Instagram & Facebook for more recipes!