Ingredients:

• For atta dough:
• 2 cups – whole Wheat flour
• 1/2 tsp – salt
• 1 tsp – oil
• 165 to 180 ml – warm water
• for stuffing:
• 3 – potatoes, boiled and mashed
• 1/2 piece – beetroot, boiled and grated
• 1 – onion, finely chopped
• 1 tbsp – finely chopped Coriander leaves
• 1/2 tsp – amchur powder
• 1/2 tsp – salt
• 6 – 8 tsp – oil
• 1/2 cup – extra dry flour

Method:

1. Mix all the stuffed ingredients (except oil) well.
2. Divide the mixture into 4 – 5 portions.
3. Make atta dough into 4 – 5 lemon-sized balls and flatten it.
4. Place the aloo-beetroot filling in it.
5. Make a ball and roll it out like a paratha.
6. Sprinkle dry atta flour on it when making parathas.
7. Heat a flat frying pan. Reduce the heat to medium and cook both sides of the paratha till they are golden brown in colour.
8. Apply oil on both sides. Serve it hot with pickle.
9. Recipe Courtesy: Niya Prakash’s World