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17 Comments

  1. Yes, we followed this recipe exactly and have just enjoyed these paratha’s with a hot curry.
    Thank you for sharing your recipe and technique – well done 🙂5 stars

  2. Thanks for the prompt reply. Now I know the reason. The filling was not evenly distributed and came out in a few places.Next time I will keep these points in mind.
    Thanks once again for the simple and wonderful recipes that you post and for making our lives easier.May God bless you abundantly.

  3. I used boiled beetroots here so skipped the sauteing part for the filling.while the parathas were super tasty and soft,they did not puff out at all as shown.the dough was soft and kneaded well.i did not keep the dough for 30 mins.as mentioned.could this be the reason? Other than this it was good.4 stars

    1. winnie, when the parathas are rolled evenly and the filling does not come out, then they puff up very well. even rolling is the key to get puffed parathas. the filling also has to distribute evenly. resting dough does help, but when short of time resting the dough can be skipped. hope these suggestions help and thanks for the feedback.

  4. Hi Dassana,
    Those parathas look yummy.I have always made beetroot paratha by mixing beetroot and wheat flour together. This time I will try your version. Just a quick question, can we use preboiled beetroot for this receipe?

  5. Hi

    I tried this today. The beetroot mixture tastes great. And I managed to put the filling and the seal the paratha. However, my paratha didn’t fluff up like yours. It’s not as soft either. Would you know why ?5 stars