These colorful whole wheat parathas are not only visually appealing, but are very nutritious with the goodness of spinach and beetroot. A great way to feed fussy people, especially kids, by giving a new meaning to your daily paratha intake. Make them wholesome by stuffing them with a potato filling. You can also stuff with any of your favorite veggie or paneer.
Enjoy them for breakfast, lunch / dinner, snacks or lunch box meal with any side dish, raita, yoghurt, butter or pickle. So go ahead and prepare these delicious and healthy stuffed flat breads by checking out a step by step pictorial recipe.
Spinach Dough -
- 1 cup whole wheat flour (Atta)
- pinch of salt
- 1 tbsp. oil
- 2-3 tbsp. spinach puree
- water as required to knead
Beetroot Dough -
- 1 cup whole wheat flour (Atta)
- pinch of salt
- 1 tbsp. oil
- 2-3 tbsp. beetroot puree
- water as required to knead
Stuffing -
- 3-4 potatoes, boiled and mashed
- 1-2 tbsp. oil
- 1 tsp. nigella seeds (kalonji)
- 1-2 onion, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. roasted cumin powder
- 2 green chilies, chopped
- 2-3 tbsp. coriander stems, chopped
- oil to shallow fry
Blanch 1 bunch of chopped spinach for 1-2 minutes. Cool and puree it. Keep aside. Grind 1 small, chopped beetroot to a puree and keep aside.
For the stuffing - Heat oil in a pan and temper with nigella seeds. Add the onion, green chilies and coriander stems. Saute till light brown.
Add the mashed potato, salt, turmeric powder, chili powder and cumin powder. Fry for 2-3 minutes till it is well combined. Keep aside to cool down.
For the Spinach dough - In a bowl, mix together the flour, salt, oil and the spinach puree. Add required quantity of water to make a stiff dough. Cover with a wet cloth and keep aside for 20-25 minutes.
For the Beetroot dough - In a bowl, mix together the flour, salt, oil and the beetroot puree. Add required quantity of water to make a stiff dough. Cover with a wet cloth and keep aside for 20-25 minutes.
Divide each of the prepared dough into 4-5 equal portions. Roll out each portion into a disc just like a poori by dusting some flour.
Now take a beetroot poori or vice versa and spread a layer of the potato stuffing over it. Then place a spinach poori or vice versa over it and seal all edges.
Now roll again gently to a larger disc just like a chapatti. Make impressions with a fork all over the edge on both the sides. Make similar stuffed parathas with the remaining dough.
Heat 1 tbsp. oil on a tawa / griddle and fry the parathas one at a time on a medium flame. Add more oil if needed around the edges and over it and fry both sides till light golden in colour.
Drain on a kitchen towel and fry the rest of the parathas in the same manner. Enjoy them hot with raita, yoghurt, pickle, butter or any side dish.
Beetroot dough & spinach dough....
The prepared potato stuffing.
Take a beetroot poori and
spread a layer of potato stuffing over it.
Place a beetroot poori or vice versa over it & seal all edges.
Roll again gently to a larger disc just like a chapatti.
Make impressions with a fork all over the edge
on both the sides.
Heat 1 tbsp. oil & fry the parathas on both sides till light golden in colour.
Enjoy them hot with raita, yoghurt, pickle, butter or any side dish.
This is a very popular dish from the region of Kolhapur in Maharashtra. This place is known for its delicious, spicy and finger licking mutton recipes. So it is obviously not for any faint hearted. So for all the brave hearts, do try this awesome recipe in your kitchen by following a step by step pictorial recipe and relish it with naan, kulcha, tandoori roti or plain Biryani.
Marination-
- 500 gms. mutton on bones, curry cut
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. lime juice
- 1 tsp. ginger-garlic paste
Dry roast & grind -
- 2 tbsp. coriander seeds
- 1 tsp. fennel seeds
- 5-6 cloves
- 10-12 peppercorns
- 3 tbsp. fresh grated coconut
- 4-5 dry red chilies
Gravy -
- 3 tbsp. oil
- 2 onions, sliced
- 1" ginger
- 3- 4 garlic cloves
- 2 tomatoes, chopped
- coriander leaves to garnish
Marinate the mutton for an hour with the ingredients mentioned. Dry roast all the ingredients mentioned for a minute or till you get an nice aroma.
Let it cool. Then grind into a fine powder. Heat 1 tbsp. oil in a pan and sauté the the onion, ginger and garlic till light brown.
Then add the tomatoes and continue to sauté till it is mashed. Set aside to cool. Then grind into a paste.
Heat remaining oil and fry the marinated mutton till light brown. Now add the ground powder and the ground paste. Fry for 2-3 minutes till it is well combined.
Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. (Water can be adjusted according to the consistency required).
When done, garnish with coriander leaves and enjoy with plain steamed rice, pulao, plain Biryani, naan, tandoori roti or just plain chapatti.
Note - This recipe calls for poppy seeds, which needs to be dry roasted along with other spices. But as it is not available here, I had to skip it.
Marinate mutton for an hour with ingredients mentioned.
Dry roast all ingredients mentioned for a minute or till you get
an nice aroma.
Let it cool down & then grind into a powder. Keep aside.
Heat 1 tbsp. oil & sauté onion, ginger & garlic till light brown. Add tomatoes
and continue to sauté till it is mashed. Set aside to cool.
Then grind into a paste.
Heat remaining oil & fry marinated mutton till light brown.
Now add ground powder & the ground paste.
Fry for 2-3 minutes till it is well combined.
Add 1 cup water & pressure cook for 20-25 min. on a low flame after the
first whistle.
Garnish with coriander leaves & enjoy with hot steamed rice, pulao, plain
Biryani, naan, tandoori roti or just plain chapatti.
You must have had Potato Cutlet / Tikki innumerable times. Now try this Potato stuffed Bell Pepper Cutlet for something new. They are perfect as appetizers or as a tea-time / Party-time snack. Enjoy them with tomato ketchup or green chutney. So check out the step by step pictorial recipe to prepare it.
- 2 capsicums / bell peppers
- 4-5 boiled potatoes, mashed
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. roasted coriander powder
- 1 tbsp. crushed dried mint leaves
- 1 tsp. grated ginger
- 1-2 green chilies, chopped
- 2 eggs, well beaten with a pinch of salt
- oil to shallow fry
- tomato ketchup / green chutney to serve
Cut off the top portion of the capsicums and make a hollow. Keep aside. In a small bowl keep the beaten egg ready.
Mix together mashed potatoes, green chilies, ginger and all the dry spices. Now fill the potato mix into the capsicum and refrigerate for an hour.
Then gently and very carefully slice them. Dip each slice in the beaten egg and shallow fry them on both sides by drizzling some oil.
Drain on a kitchen towel / tissue paper and serve with tomato ketchup or green chutney.
Note:
1. You can substitute egg with gram flour / plain flour batter
2. You can also substitute dried mint leaves with kasuri methi (dried fenugreek leaves) or fresh coriander / mint leaves. Happy cooking.....
Cut off the top portion of capsicums & make a hollow. Boil potatoes.
Mix mashed potatoes, green chilies, ginger & all dry spices.
Fill potato mix into the capsicum & refrigerate for an hour.
Then gently & very carefully slice them.
Dip each slice in beaten egg.
Shallow fry them on both sides by drizzling some oil.
Serve with tomato ketchup or green chutney.
Idlis are a great breakfast option and one of my favourite. These healthy South Indian breakfast are anytime welcome with some coconut chutney and sambar. Turn them into something interesting and appealing for your loved ones. Kids will for sure love them.
So go ahead and create this yummy and nutritious Designer Beetroot Idli Cake for a change. They are an excellent lunch box meal too. For this you need to follow a step by step method to make this amazing and delicious visual treat.
- 5-6 cups idli batter
- 2 tbsp. beetroot puree
- few drops of oil to grease
- coconut chutney & sambar to serve
Divide the batter in two bowls. Add the beetroot puree in one bowl and mix well. Let the other bowl remain as it is.
Grease a steel plate and pour a small ladle of the beetroot puree first. Over it a ladle of the white idli batter.
keep pouring the batter alternatively. With a toothpick, draw lines from the middle to the edge or vice versa thus forming a beautiful pattern.
Steam for 13-15 minutes. When it cools down, run a knife around the edges to loosen it and gently demould it . Serve this delicious creation with chutney and sambar.
First pour a small ladleful of beetroot batter.
Then pour white batter.
Then over it beetroot batter.
White batter.....
beetroot batter.....
white batter.....
beetroot batter......
Lastly white batter.
With a toothpick, draw lines from middle to the edge & vice versa.
Steam for 13-15 min. When it cools down, run a knife around the edges to
loosen it & gently demould it .
Serve with delicious creation with chutney & sambar.
