Earthy Beetroot Podi Stuffed Paratha
Earthy Beetroot Podi Paratha is the kind of breakfast that needs nothing alongside it — no achaar, no curd, no fuss. Knead two heaped teaspoons of Earthy Beetroot Podi directly into your wheat flour dough with a little neyyi, and the peanut, coconut, and dal in the podi do the work of a stuffing from within. The dough turns a warm, dusty pink as you mix — and the paratha comes off the tawa slightly sweet, mildly spiced, and smelling faintly of roasted groundnuts.
Prep: 10 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2.5 tsp Earthy Beetroot Podi
- 1 cup gehun ka atta (whole wheat flour)
- 1 tsp neyyi (ghee), plus more for cooking
- a pinch salt
- water as needed to bring dough together
Method
- In a wide kneading bowl, combine the atta, Earthy Beetroot Podi, salt, and ghee. Mix with your fingers until the ghee is worked through and the flour takes on an even dusty-pink colour.
- Add water a little at a time — the dough will need slightly less water than plain atta because the podi has oils from the coconut and peanuts. Knead for 3 to 4 minutes until the dough is smooth, soft, and does not stick to your hands.
- Divide into 4 equal portions. Roll each into a round ball, then roll out on a dry surface into a flat paratha about 6 to 7 inches across — no dusting needed if the dough is well-kneaded.
- Heat a tawa on medium-high. Place the paratha on the hot tawa — you will see small bubbles begin to appear on the surface within 30 to 40 seconds. Flip and cook the other side until light golden patches appear.
- Drizzle a small knob of neyyi over the surface, press gently with a folded cloth or spatula, and flip once more for 15 seconds. The paratha is done when both sides have warm golden-pink spots and it smells of toasted groundnuts.
- Serve hot, straight off the tawa. A small bowl of curd or a piece of pickle on the side is welcome but genuinely not needed.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Potassium