- Prep Time: 30 mins minutes
- Cook Time: 15-20 mins minutes
Beetroot Pav Bhaji Paratha
Everyone loved the traditional aloo paratha and also thoroughly enjoys pav bhaji as well. Ilove both these dishes and am happy to have them anytime. One day as I had a lot of masala leftover from cooking the bombay style mysore masala dosa, I decided to use it as a stuffing in parathas and the result was a yummy combination of the Bombay pav bhaji and punjabi parathas. We all absolutely loved it.
Adding beetroot to it adds that healthy and colourful twist to it. Beetroot is low in calories(45 calories per 100 gms and has negligible fat content. Not only this, it is an excellent source of iron and is great for maintaining healthy haemoglobin levels.
- Whole wheat flour - 4 cups
- Beetroot - 1 small (grated)
- Potatoes - 1 big (boiled)
- Capsicum ( Shimla Mirch / Green Bell Peppers ) - 1/4 cup (fine chopped)
- Carrots - 1/4 cup (grated)
- Cabbage - 1/4 cup (grated)
- Onions - 1 medium
- Tomatoes - 1/4 cup (fine chopped)
- Garlic - 7-8 cloves (fine chopped)
- Butter - 1/4 cup
- Pav Bhaji Masala - 1 tsp
- Turmeric Powder ( Haldi ) - 1/8 tsp
- Red chilli powder ( Lal Mirch ) - 1/8 tsp
- Salt - As per taste
- Oil / Ghee - 2-3 tsp (for the stuffing)
- Oil / Ghee - for roasting the parathas
1. In a mixing bowl, add wheat flour and knead into soft dough with water. Keep aside covered for 30 minutes.
2. To make the stuffing, first heat the oil in a pan. Slice half the onion and add to the pan. Saute till translucent.
3. Dice the boiled potato int small cubes and add to the pan along with salt, turmeric and red chili powder.
4. Mix well and keep aside. Fine chop the remaining half of the onion.
5. Melt the butter in a pan. Add the fine chopped garlic and saute till it starts turning slightly brown.
6. Add the chopped onion and saute for a minute.
7. Add the chopped capsicum, cabbage and carrot and saute for another minute.
8. Repeat this process with grated beetroot and chopped tomatoes in that order.
9. Now add the pav bhaji masala, the onion potato mixture that we had prepared earlier, salt and mix well. Keep in mind that butter already has salt and adjust the amount of salt that you add accordingly.
10. Cook for 1-2 minutes and mash it thoroughly. Keep aside and let it cool.
11. Make round balls of the wheat dough and roll each one big enough (about 4-5 inches diameter) to hold the stuffing.
12. Place 1 - 2 tbsp stuffing in the centre and gather the edges into a round ball. Let the stuffed balls rest for a couple of minutes. Roll each stuffed ball gently dusting wheat flour, like roti.
13. Heat a griddle/tawa and roast rolled stuffed parathas both sides using oil or ghee.
14. Serve the hot parathas with curd, butter, chutney or pickle.