Beetroot Paratha with Mint Curd Dip

🌸 Why Moms Love It:

Tired? Low on iron? This vibrant beetroot paratha is here to save your day. Soft, colourful, and packed with natural nutrients, it pairs beautifully with a refreshing mint curd dip. Great for breakfast, tiffin, or even a mood-lifting dinner.

🛒 Ingredients:

For the Paratha:

• 1 medium beetroot (peeled & grated)
• 1 cup whole wheat flour
• ½ tsp ajwain (carom seeds)
• ½ tsp cumin powder
• ¼ tsp salt (or to taste)
• Water as needed
• Optional: green chilli paste or crushed garlic (1 tsp)
• Ghee or oil for roasting (can skip for oil-free version)

For the Mint Curd Dip:

• ½ cup thick curd or hung curd
• 1 tbsp fresh mint leaves (finely chopped or crushed)
• A pinch of black salt
• Optional: roasted jeera powder

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🥄 Method:

1. Make the Dough:

• In a mixing bowl, combine flour, grated beetroot, ajwain, cumin powder, and salt.
• Knead into a soft dough using water as needed. Rest for 10–15 mins.

2. Prepare the Dip:

• Whisk curd until smooth.
• Add mint leaves, black salt, and cumin powder. Chill until serving.

3. Roll & Roast Parathas:

• Divide dough into balls. Roll into medium-thick parathas.
• Roast on a hot tawa using minimal ghee or without oil for a healthier version.
• Cook both sides until golden with beetroot’s deep pink hues shining through.

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💚 Health Benefits:

• 🩸 Iron Boost from beetroot
• 🦴 Calcium + Probiotics from curd
• 🤱 Postpartum-Friendly & energizing
• 🌱 No Maida, no artificial colour — all-natural