Ragi Beetroot Paratha
Ragi Beetroot Paratha is a healthy and nutritious dish that is perfect for breakfast or lunch. Ragi (finger millet) is a great source of calcium and iron, while beetroot is rich in fiber and antioxidants. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a low-calorie and low-fat option, making it ideal for those trying to lose weight. However, people with gluten allergy should avoid this dish.
Allergen Information: Contains Gluten Allergy
Ingredients
0
Instructions
Cooking Steps
In a mixing bowl, add ragi flour, grated beetroot, cumin seeds, and salt. Mix well.
Gradually add water and knead into a smooth dough. Cover the dough and let it rest for 10-15 minutes.
Divide the dough into equal-sized balls and roll them out into circles.
Heat a tawa or griddle over medium heat. Place a rolled-out paratha on the tawa and cook until small bubbles start to appear on the surface.
Flip the paratha and cook the other side until small brown spots appear.
Apply a little oil or ghee on both sides and cook until the paratha is golden brown and crispy.
Serve hot with yogurt or pickle.