How to make Beetroot and Sweet Potato Paratha for breakfast

Beetroot and Sweet Potato Paratha makes for a healthy indulgence. Made with beetroot puree and stuffed with sweet potato filling, this one makes for a nutritious breakfast that can be packed for school or office tiffin too. Scroll down to read the recipe.

1 cup whole wheat flour, salt to taste, water, 1/2 cup beetroot puree, 1 tsp salt, 2 boiled sweet potatoes, 1 onion, 1–2 green chillies, ½ tsp cumin powder, ½ tsp coriander powder, 1/4 tsp red chilli powder, ½ tsp garam masala, salt to taste, 1–2 tbsp fresh coriander leaves, and oil or ghee for cooking

Wash, peel and pressure cook 2 beetroot and sweet potatoes for 2 whistles. Let them cool down and blend into a puree.

Sieve flour, add salt, oil, and beetroot puree. Mix well and knead a soft dough.

In another bowl, mash sweet potato and add chopped onion, green chillies, spices, salt, and fresh coriander. Mix well to make a spicy stuffing.

Divide the dough into small balls and make a cavity in each ball. Fill them with the stuffing and seal properly.

Now, roll the parathas and in the meantime preheat a tawa and grease it well.

Cook the paratha on low flame using enough oil or ghee from both sides.

Once done, serve hot with curd and pickle. Enjoy!