Beetroot Pesto Paratha With Ghee
- 2
- 9
- 15min
- 25min
Layers of cooked dough stuffed with vegetables and roasted to perfection, making it a complete and a eye catching dish or tiffin for children.
Quick Info
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Meal Planner
Breakfast -
Indian
North Indian
Ingredients
Ingredients
Cooking Steps
Cooking Steps
Step 1 :
Boil 2 tbsp chopped beetroot.
Step 2 :
Take a blender, add 2 tbsp of boiled chopped beetroot, 2 tbsp chopped basil leaves, 6 walnuts, 1/4th tsp chopped garlic, 1/2 tsp olive oil and 1/8th tsp salt.
Step 3 :
Blend till smooth, add 1/4th tsp lemon juice to the pesto and keep aside.
Step 4 :
In a mixing bowl, take 4 tbsp wheat flour and the previously made pesto.
Step 5 :
Adding a little water, knead it into a soft dough.
Step 6 :
Rolling it in a ball, coat them very lightly with wheat flour, flatten them and make it in a circular roti shape using a rolling pin.
Step 7 :
Heat a non-stick tava on a low flame and roast the roti on it. Flip and spread 1 tsp ghee on the paratha.
Step 8 :
Allowing it to cook, make sure both sides are browned well.
Step 9 :
Serve hot with curd.
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Quick Info
Meal Planner
Indian
Shop Ingredients
Beetroot Pesto Paratha With Ghee
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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