Getting kids to eat their veggies is quite a task, for Moms across the globe! Every child has at least one vegetable as its nemesis – whether it’s spinach or broccoli or beetroot. That’s why we’re always on the lookout for healthy ways to sneak in these veggies – just like this beetroot paratha for toddlers!
Beetroot paratha is a delicious way to add healthy beetroot to your kids’ diet.You don’t need any stuffing, as the grated beetroot is directly added into the flour. This gives the paratha it’s beautiful color and makes it more filling as well. You should give this a try!
Beetroot Paratha Recipe for Toddlers
Ingredients:
- 1 cup whole wheat flour
- 1/4 cup grated beetroot
- 1/2 teaspoon ginger green chili paste (optional)
- 1/4 teaspoon carom seeds
- 2 tablespoon ghee
- Salt to taste
Method:
1. In a mixing bowl, mix together whole wheat flour with 1 -2 teaspoon of melted ghee, ginger green chili paste (if adding), salt and carom seeds. Use your fingertips to mix.
2. Now add grated beetroot and mix well.
3. Add water, a little at a time and knead the mixture into a soft dough. Keep the dough covered for 10-15 minutes.
4. Pinch out a small portion of the dough and roll it out into a small disc. Add a little ghee on it and fold it in half to get a semicircle shape. Apply some more ghee and fold again to get a triangle shape.
5. Roll out this paratha to the desired thickness, trying to maintain the triangle shape.
6. Heat a skillet on medium flame and roast the paratha on a low flame from both the sides. Apply a little ghee while doing so.
7. Repeat for the rest of the dough and serve the paratha warm with some salad , curd or raita.
This paratha is made using whole wheat flour and the recipe is very simple. Skip the green chili if making for young kids. The paratha tastes great when served fresh and warm. It’s a great option for breakfast, dinner or the lunch box. It’s also the perfect way to make the kids to eat a balanced meal in one go!
- 1 cup whole wheat flour
- ¼ cup grated beetroot
- ½ teaspoon ginger green chili paste (optional)
- ¼ teaspoon carom seeds
- 2 tablespoon ghee
- Salt to taste
- In a mixing bowl, mix together whole wheat flour with 1 -2 teaspoon of melted ghee, ginger green chili paste (if adding), salt and carom seeds. Use your fingertips to mix.
- Now add grated beetroot and mix well.
- Add water, a little at a time and knead the mixture into a soft dough. Keep the dough covered for 10-15 minutes.
- Pinch out a small portion of the dough and roll it out into a small disc. Add a little ghee on it and fold it in half to get a semicircle shape. Apply some more ghee and fold again to get a triangle shape.
- Roll out this paratha to the desired thickness, trying to maintain the triangle shape.
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