Beetroot Aloo Paratha |Healthy Breakfast Recipe|Instant Pot Beetroot Paratha

How to Make Beetroot Aloo Paratha

Hello Foodies,

Soft, flavorful, and vibrant beetroot-aloo paratha for a healthy breakfast. It is filled with the goodness of beets and fiber from the whole wheat flour. The best way to include veggies in your diet. Not only is it healthy, but it also tastes delicious.

These beetroot-aloo parathas can be served for breakfast, brunch, or lunch. These parathas can also be packed in the tiffin box. It can be served plain or with a side of mango pickle or curd/yogurt. This recipe is a no onion no garlic paratha recipe.

Video Recipe:

In the morning, during busy hours, making parathas can become too much work. So You can knead the dough and make stuffing at night and keep it in the fridge. You can easily double or triple this recipe if you want to make more parathas.

How to Make Beetroot-Aloo Parathas Perfectly Puffed-Up and Without Breaking it?

This is the main question that is asked a lot of times, why paratha breaks while rolling. Here are some tips that will make sure your paratha stays intact, paratha will puff up, and the filling reaches even the sides of the paratha.
Roll the paratha with light hands and go from one side to the other while rolling.
Always roll the paratha evenly so it helps to puff up the parathas just like a pro.
The consistency and amount of the dough and filling should be the same.

Tips to Make Perfect Potatoes/Aloo Stuffing:

Boil the potatoes, cool them completely, and place them in the fridge for 2-3 hours.
Make sure that the water has been completely squeezed out from the boiled potatoes. The mixture has to be properly minced without any big lumps.
The potatoes should be cooled before stuffing(warm potatoes become sticky and the paratha will break while rolling).

Tips to Roast/Cook the Beetroot-Aloo Paratha:

The tawa should be hot.
Always roast the parathas at medium to high temperatures.
Cooking parathas at a low flame will harden them.
To Cook Parathas always use a thick bottomed and heavy tawa.
Always, always make sure that your tawa on which you will be roasting the aloo paratha is hot before you put the paratha on it and roast/fry rolled paratha on medium-high heat.

Consistency of the dough:

The Dough should be:

Soft and pliable.
Should not stick to your hands or rolling pin when rolling the parathas.

Why have I used a stand mixer to knead the dough?

Because kneading the dough using KitchenAid Stand Mixer is:

Effortless
Time saver
Easier to clean
Can do a large batch in a stand mixer effortlessly

Ingredients:

To Make the Dough:

Whole wheat flour 2 Cups (I always use Sujata Gold Whole Wheat Flour/Atta)
Salt 1 Tsp
Beetroot Puree 1 Cup
Water ¼ cup
Oil 1 Tsp

To Boil the Potatoes in the Instant Pot:

Potatoes 4-5
Water 3 Cups

To Make the Potato Stuffing:

Potatoes 4, boiled, peeled, and mashed
Green chilies 1 strips, finely chopped
Red Chili Powder 1 Tbsp
Salt 1 Tsp
Amchur Powder 1 Tbsp
Turmeric powder ½ Tsp
Garam Masala ½ Tsp
Coriander leaves 2 Tbsp, chopped
Oil to smear the Parathas
Ghee to Serving the Parathas

Instructions:

To Make the Dough for Beetroot-Aloo Paratha in the KitchenAid Stand Mixer:

Sieve the whole wheat flour(the most important step).
Use the dough hook attachment of the kitchen aid and keep it ready and set the bowl of the kitchen aid machine in position.
In a mixer bowl add whole wheat flour, salt, and beetroot puree.
Now, lock the hook knob and start the mixer at speed 2 first and keep alternating between speed 2 and speed 4 as the dough starts forming.
Stop the mixer and scrape the dry flour from the sides of the bowls using a spatula.
Start the mixer and add ¼ cup of water slowly, 2 Tbsp at a time in the bowl.
Now, add oil to make the dough less sticky and keep mixing at low speed until dough forms and you have a soft and pliable dough.
Cover and rest the dough for 10 minutes in a bowl, and after 10 minutes, the dough is ready to make the Parathas.

To Boil the Potatoes in the Instant Pot:

Turn on the Instant Pot and add 2 cups of water into the insert of the instant pot.
Place a trivet with potato pan(I have made a slit in the potatoes, that helps to cook potatoes well and in less time).
Add water 1 Cup and close the lid of the instant pot.
Place the vent in the sealing position.
Cook on manual mode(Hi) for 3 minutes.
NPR for 5 minutes and then release the remaining pressure manually.
Open the lid and let the potatoes cool down.
Once cool, peel the skin of the potatoes and keep them aside.

To Make the Stuffing for Paratha:

Add mashed potatoes, chopped chilies, red chili powder, salt, amchur powder, turmeric powder, and coriander leaves, and mix well in a bowl.
Now divide the stuffing into equal parts and roll to make stuffing balls.
Keep the stuffing ready.

To Stuff, Roll, and Roast the Beetroot-Aloo Parathas:

Divide the dough into equal sizes of stuffing balls and keep covered aside.
Take a dough ball and roll it between your palms(as shown in the video) or lightly flatten it with the rolling pin(roll it to a circle of about 4 to 5 inches in diameter).
Place the potato stuffing in the center, keeping about 2 to 2.5 inches of space from the sides.
Bring the edges towards the center of the circle, and seal it tight(The dough should be sealed tightly if there will be gaps then while rolling filling comes out).
Press the sealed portion slightly downward from the center.
Press the stuffed dough ball slightly into the flour and spread stuffing to the edges gently.
Roll the dough ball gently using a rolling pin to make a 6-7 inch circle.
Roll the paratha from the sides to make sure the filling reaches the sides and is rolled evenly.
Meanwhile, heat a tawa on medium-high heat
Once the tawa is hot, transfer the paratha to the hot tawa and cook until brown spots appear on the base of the paratha.
Flip the paratha and apply oil and cook for 30-35 seconds.
Flip again and apply oil on the other side as well.
Press the paratha using a ladle to puff up and roast until it is browned from both sides.
Once done, add a dollop of ghee on the paratha and fold it.
Take out the aloo paratha and it is ready to serve.
Serve Beetroot-Aloo Paratha hot with Pickle, Dal-Tadka, and Curd/Yogurt. Enjoy!!!

How to Freeze Beetroot-Aloo Parathas?

To freeze Beetroot-Aloo Parathas,

Roast the paratha on each side for a few seconds without using oil or ghee until it changes color slightly(Remember don’t cook the paratha completely).
Remove the half-cooked paratha to a plate and cool it completely before freezing.
Now, layer parathas by separating each with wax paper or baking sheets or parchment paper and place them in freezer-safe/Ziploc bags or airtight containers and freeze for up to 3-4 weeks.
Whenever needed, take the paratha out of the freezer and roast on medium flame on a hot tawa.

To make the dough without KitchenAid Stand Mixer:

Add whole wheat flour and salt in a bowl by adding beetroot puree and water to knead the dough.
Knead a smooth, soft, and pliable dough, knead for 8 to 10 minutes(add more water if required while kneading).
Apply the oil and knead the dough for a few minutes.
Cover and keep the dough aside for 30 minutes.

Serving Options for Beetroot-Aloo Paratha:

Beetroot-Aloo paratha can be accompanied with plain curd(yogurt).
Serve aloo ka paratha with Dal makhani, Dal Tadka, or Chole.
It tastes yummy with mango pickle or lemon pickle.
You can even serve Beetroot-Aloo paratha plain butter/Makhan for breakfast.
They also make a good tiffin box snack as they stay soft even after cooling.

Some Other Indian Flatbreads to Try:

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 205 calories, 34.8 g carbohydrates, 5.1 g fats, and a 6.3 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.
(Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on the products used).

Good Time To Eat:

It is good to eat Beetroot-Aloo Paratha for breakfast, lunch, or dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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