Beet Fennel Paratha

This is a recipe for a vegan, tasty, and nutritious paratha made with roasted beets, mint, and fennel.

5 from 1 vote

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Course: Main Course

Cuisine: Indian

Keyword: beetroot, paratha

Prep Time: 7

Cook Time: 20

Resting Time: 10

Servings: paratha

Calories: 105kcal

Ingredients

2 cups Whole wheat flour
1/2 cup Roasted beets chopped
1 tsp Salt
1/4 tsp Cayenne
1 tsp Fennel powder
1/2 cup Mint medium packed, chopped
1/2 cup Water
1 tbsp oil

For Brushing

2 tbsp oil

Instructions

Puree the roasted beet.
Add the roasted beet puree, whole wheat flour, salt, fennel powder, one tablespoon oil, cayenne, and mint to a stand mixer. Sprinkle water and knead to a soft dough. This can be done manually too.
Cover and rest the dough for 10 to 15 minutes. Then divide it into 12 equal portions.
Roll a portion of dough into a 8-9 inch circular disc dusting with flour as necessary. Repeat with the rest of the dough portions.
Heat a pan. Place a paratha and cook for a minute. Flip and cook the other side for about one and a half minute. Then flip and cook the first side for 30 seconds and it will puff up. Brush with a little oil. Repeat with the remaining parathas.
Alternatively, cook the parathas on flame.
Serve warm with curries.

Notes

Nutrition Information: All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Nutrition