Sanoli's Kitchen: A B PARATHA

Thursday, May 22, 2014


'A B Paratha' means Aloo (potato) Stuffed Beetroot Paratha, very bright colour, an eye appealing, filling paratha. This recipe is specially for those, who don't like to have beetroot. It is so delicious that everyone will surely ready to grab those parathas. Very well goes with any spicy pickle, chutney or simply with curd. A healthy paratha, which is just incredible.



1 Cup Wheat Flour (Atta)
1 Beetroot
1/2 tsp Carom Seeds (Ajwain)
1/2 tsp Finely Chopped Green Chillies
1 tsp Vinegar
1/2 tsp Salt
2 tsp Oil


1 Large Boiled Potato (Peeled & Grated)
1/4 Cup Finely Chopped Onion
1/2 tsp Dried Mango Powder (Amchur)
2 tbsp Finely Chopped Coriander Leaves / Cilantro
1/2 tsp Finely Chopped Green Chillies
1/2 tsp Red Chilli Powder (Optional)
Salt to taste

3-4 tbsp Oil To Fry The Parathas


First of all, wash, peel and boil beetroot in water with little salt and vinegar till beet is tender. (Vinegar retains the colour of beetroot after boiling also)
Make puree from this tendered beetroot or grate beetroot nicely and set aside.
In a large bowl, combine wheat flour, beet puree, carom seeds, green chillies and 2 tsp Oil. Knead it very well to make a soft smooth dough. Keep it aside for 15 minutes.
In the meantime, prepare stuffing for the parathas. In a large plate, combine grated potato, onion, mango powder, green chillies, coriander leaves / cilantro, red chilli powder and salt. Mix nicely, so that everything incorporated well. Keep it aside.
Divide the flour dough into 6 equal portions. Shape into flatten round balls. Divide the stuffing mixture into 6 equal portions.
Place a flatten ball on a plain surface, dust with 1/2 tsp wheat flour. Make a round shape roti approximately 4"-5" diameter. Pour one part of stuffing mixture on the centre of the roti, cover all the edges to make a small pattie. Coat with dry flour and roll again into a thick round paratha.
Heat a tawa (preferably non-stick) till very hot, lower the heat now and place a paratha over it.
When you notice, tiny bubbles rising on the surface, flip on the other side.
Add 1/2 tsp oil on each side of the paratha and fry till paratha becomes crisp and brown spots come on the both sides.

Transfer to a serving plate and serve hot parathas with any pickle, chutney or curd.


  1. Healthy ,tasty & colorful paratha.............looks so inviting.

  2. Yummy and healthy parathas with lovely colour from the beetroot..

  3. Colorful, yummy & healthy paratha!!

  4. colorful and healthy paratha.. kids would love it.. looks too good.. :)

  5. Wow, what a color! Looks awesome and super healthy!

  6. Very interesting name for a paratha......reminds me of Amitabh Bachchan :) love the colour that beetrooot gives to any dish, not to mention the health benefits too.

  7. Love the vibrant cour... Looks great

  8. Adding beetroot puree to the dough is a nice one...lovely color..delicious aloo parathas

  9. Nice name .. AB paratha looks nice ..

  10. lovely parathas,Sanoli..loved d name :)

  11. Nice name :-) tasty and healthy recipe..thanks !

  12. wow indeed treat to eyes and tummy:) Looks very delicious:)
    Having event at my blog with a giveaway- do participate :)

  13. Very delicious and colorful paratha Sanoli, my kids love this combo.

  14. colorful and nice paratha...