Healthy paranthas made using beetroot and fenugreek. These are good to serve with dal or curds. These paranthas can also be used to make paneer or egg wraps. Beetroot significantly reduces blood pressure in people with high blood pressure. Beetroot is also an excellent source of folic acid and a very good source of fiber. So these paranthas are a good way to have beetroot and reap its benefits.
Prep time: 15 mins
Cooking time: 15 mins
Recommended portion size: 1parantha
|Ingredients||Amount (g) – 4 paranthas|
|Beetroot, grated||75g, ½ cup|
|Fenugreek (methi) leaves, chopped||½ cup|
|Whole wheat flour||120g, 1 cup|
|Sesame seeds, roasted||1 tsp|
|Turmeric powder||¼ tsp|
|Red chili powder||½ tsp|
|Low-fat curds||65g, ¼ cup|
Mix all the ingredients and knead into a soft dough, adding a little water, if required.
Did you know? Polyunsaturated fats and the compound sesamin present in sesame oil are known to keep blood pressure levels in check
Divide the dough into 4 equal portions.
Roll out each portion thinly into a circle.
Cook each parantha on both sides on a tava smearing little oil on each side, until brown spots appear on the surface.
Serve hot with low-fat curds.