RAJMA BEETROOT PARATHA

Beetroot is of exceptional nutritional value, rich in calcium, iron, Vitamin A, and C. It is also an excellent source of folic acid and a very good source of fiber, manganese, and potassium. Rajma (kidney beans), as we know, are rich in protein and healthy fibers. Along with rajma and beetroot, lots of mint leaves and coriander make this paratha even healthier and more flavorful.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4 persons

Ingredients:

For Dough:

• 2 cups wheat flour
• 2 tbsp oil
• Salt to taste

For Stuffing:

• 2 cups boiled rajma
• 2 beetroot
• 1.5 cups finely chopped mint leaves
• 1 cup finely chopped coriander
• 1 tbsp green chilli paste
• 1 lemon
• Salt to taste

Other Ingredients:

• Ghee for cooking paratha
• Dry flour for rolling paratha

Method:

1. Mix all dough ingredients and prepare a medium-hard dough.
2. Grind rajma. Peel, wash, and grate beetroot. Now mix ground rajma, grated beetroot, 1 cup mint leaves, and coriander. Add salt and lemon juice and mix well.
3. Divide dough into equal portions.
4. Roll each portion into a ball and flatten slightly.
5. Place stuffing mixture in the center and fold dough.
6. Roll paratha using dry flour.
7. Cook paratha with ghee until golden brown.
8. Serve hot.