Name: Multigrain Beet Rolls N Tandoori-Boondi Raita recipe by PV Iyers Kitchen at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 5
Ingredients: Beetroot Filling:; 1 large or 2 medium sized beetroot; 2 medium sized potato; 1 tablespoon chopped coriander leaves; Salt to taste; 1/2 teaspoon black pepper powder; 1/2 teaspoon cumin powder; 1/2 teaspoon coriander powder; 1/2 teaspoon red chilli powder; 1/2 teaspoon garam masala powder; Paratha:; 1 cup Wheat Flour; 2 tablespoons oats flour; 2 tablespoons sathu flour; 2 tablespoons Rice Flour; 1 cup half water half milk for kneading; Pinch of salt; 1 Teaspoon oil; Tandoori Boondi Raita:; 1/2 cup boondi; 1 cup thick curd; salt as per taste; 1/2 Teaspoon Sugar; 1 teaspoon chaat masala; 1/2 teaspoon black pepper powder; 2 tablespoons mayonnaise; 2 teaspoon sunflower oil; 1/2 teaspoon roasted besan; 2 tablespoons tomato sauce; Making parathas roll

ABOUT Multigrain Beet Rolls N Tandoori-Boondi Raita RECIPE

Vegetables like beetroot are less liked by kids, but since Beets are high in immune-boosting essential minerals and vitamins etc... we mother want them to consume more of such veggies and that too without much of a drama. Hence I always come up with something that my kids will love and I can sneak in such power-packed veggies in their daily breakfast. Here I am sharing a simple stuffed paratha recipe, rolled with their favourite salad, mildly spicy and tangy raita.

Ingredients Serving: 5

Beetroot Filling:
1 large or 2 medium sized beetroot
2 medium sized potato
1 tablespoon chopped coriander leaves
Salt to taste
1/2 teaspoon black pepper powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala powder
Paratha:
1 cup Wheat Flour
2 tablespoons oats flour
2 tablespoons sathu flour
2 tablespoons Rice Flour
1 cup half water half milk for kneading
Pinch of salt
1 Teaspoon oil
Tandoori Boondi Raita:
1/2 cup boondi
1 cup thick curd
salt as per taste
1/2 Teaspoon Sugar
1 teaspoon chaat masala
1/2 teaspoon black pepper powder
2 tablespoons mayonnaise
2 teaspoon sunflower oil
1/2 teaspoon roasted besan
2 tablespoons tomato sauce
Making parathas roll
1/2 cup Ghee for roasting the parathas
2 Cucumber sliced lengthwise
1 capsicum sliced lengthwise
Or Any vegetables salad mix of your choice

Instructions

Mix all flour with salt and knead a soft dough using half and half. Apply a teaspoon of oil. Cover and let it rest for 15-20 minutes.
Wash clean and roughly chop beetroot and potatoes. Boil them until soft
Once done strain them and use the water as vegetable stock in soups
Grate and mash potato and beet
Mix all the masala and salt under filling section. Mix and set aside to come to room temperature before making parathas.
Meanwhile wash and slice vegetable salad for the rolls and set aside.
Start making raitha by soaking boondi in Luke warm water for 10 minutes
Drain excess water from boondi by pressing between palms and add into a mixing bowl
In a mixer jar add all masalas (except boondi) mentioned under raitha section and blend to smooth paste.
Mix this paste with the boondi
Grease fingers with ghee, pinch and take a large lemon sized dough, make a cup in centre, keep 2 teaspoon of the prepared filling.
I prepare all at a time and roll and cook.
Cover and seal the dough. Coat in dry wheat flour and roll out circles
Roast on both sides on a hot tawa
Sprinkle melted ghee and cook on both sides
Place few capsicum and cucumber slices in centre and make a roll. You can keep any vegetables that your kids like, example shredded cabbage, carrots, zucchini, onions or even cheese.
Serve with spicy tangy Tandoori Boondi Raita and tangy Pickles like I did

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