Joining my list of healthy and tasty snack items, is this Pink colored Paratha which I had made for the kid's lunch box. This is a nutrient 'BLOCKBUSTER' PARATHA. My regular readers would know that all my innovation goes in making food item for the kid in a tasty and nutritional way. The kid is in his pre-teens and definitely needs a good dosage of proteins along with other important nutrients.
Like the chickpeas, the kid is also quite fond of tofu and that helps me, as tofu or (soybean paneer) is an excellent source of proteins. One half cup serving of raw firm tofu contains 10.1 grams of protein. The recommended daily intake is 56 grams for most men and 46grams for most women. I also added beetroot, which not only provides the attractive pink color to the bread but is an excellent source of Iron also. The unique crimson color of the beet is due to Betalin pigments such Betanin and Betacyanin. Raw beet are excellent source of Folate and Vit. C and are quite low in calories. Along with the beet, also went veggies and greens..
I used very little oil to lightly smear the Parathas. Overall, the Paratha is very rich nutritionally, looks very beautiful and is quite tasty too. My kid who hates eating Beetroot is a fan of this Paratha and my niece who was visiting us recently, also loved eating this. This paratha has become quite popular amongst the kid's school friends too. The kid also loves to roll this and eat as a snack after playing.
Pink Beet Fit Paratha
Cooking Time: 20mins
Cooking Time: 20mins
half medium size beetroot (grated)
100gms Tofu grated
1/4cup cabbage finely chopped
a small handful mint leaves, finely chopped
a small handful coriander leaves, finely chopped
5green chilies finely chopped (decide based on the spiciness of chilies)
2tsp ginger grated
salt to taste
oil for smearing
Spices1tsp red chili powder
2tsp coriander powder
1tsp cumin powder
MethodTake all ingredients (except flour and oil) in a kneading plate (paraat).
Once the veggies starts to release water, add the flour and mix. You will get a crumbly texture. Leave for a minute or two.
Using minimum water knead a tight dough. Keep the dough tight as the veggies release water and the dough becomes softer after some time.
Take gooseberry size ball and roll it thin (5”disc) using dry wheat flour to make a Paratha.
Heat a griddle and roast the Paratha lightly on either side. Apply a few drops oil on either side and roast again till cooked.
Serve hot with curds and pickle, or roll them up eat.
These make excellent lunch box item and an afterschool snack as they are healthy, filling and very tasty too.
Sending this to my event ‘Only’ Snacks & Starters hosted by Raji at Vegetarian Tastebuds and reposting Stuffed Dahi Vada and Corn on Wheat Canapes-A Fusion Chaat for the event . Also to Sangeetha's event me your HITS-Soy recipes, guest hosted by Prabha.