Liquid Dough Aloo Paratha & Beetroot Raita
This recipe combines the unique concept of liquid dough aloo paratha with a refreshing beetroot raita. The liquid dough makes the paratha preparation quick and easy, while the beetroot raita adds a tangy and healthy twist to the meal. Perfect for breakfast or lunch, this dish is a delightful fusion of flavors and textures. It's a great way to enjoy a traditional Indian meal with a modern twist.
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Ingredients
For Liquid Dough Aloo Paratha
wheat flour1cup
boiled potatoes2
crushed ginger, garlic, green chilli1tbsp
chopped coriander leaves1tbsp
water1 1/3cup
Salt to taste
turmeric powder1/2tsp
chilli flakes1tsp
oil1tbsp
For Beetroot Raita
Beetroot (grated)1
curd2cup- Chopped coriander leaves
black salt1/2tsp
chat masala1/2tsp
roasted cumin powder1/2tsp
black pepper1/2tsp
For Tadka
- oil1tsp
- cumin seeds1/2tsp
mustard seeds1/2tsp
Curry leaves
Nutrition (per serving)
Calories
113.4kcal (5.67%)
Protein
4.0g (7.9%)
Carbs
13.9g (5.05%)
Sugars
2.0g (4.1%)
Healthy Fat
4.2g
Unhealthy Fat
0.9g
% Daily Value based on a 2000 calorie diet
How to make Liquid Dough Aloo Paratha & Beetroot Raita
For Liquid Dough Aloo Paratha
- Step 1
Crush the boiled potatoes and mix them well with crushed ginger, garlic, green chilies, and chopped coriander leaves in a bowl.
- Step 2
Add wheat flour, turmeric powder, salt, chili flakes, and water to the bowl to prepare a smooth batter.
- Step 3
Add the mashed potatoes to the batter and mix everything thoroughly.
- Step 4
Add a spoon of oil to the mixture, mix well, and cover it. Let it sit for ten minutes.
- Step 5
After ten minutes, whip the batter well before cooking the parathas.
For Beetroot Raita
- Step 1
In a bowl, mix grated beetroot, curd, chopped coriander leaves, chaat masala, black pepper powder, black salt, and roasted cumin powder thoroughly.
- Step 2
Prepare the tempering by heating oil in a pan and adding cumin seeds, mustard seeds, and curry leaves.
- Step 3
Add the tempering to the beetroot and curd mixture and mix everything well. Set the raita aside.
Nutrition (per serving)
Nutrition (per serving)
Calories
113.4kcal (5.67%)
Protein
4.0g (7.9%)
Carbs
13.9g (5.05%)
Sugars
2.0g (4.1%)
Healthy Fat
4.2g
Unhealthy Fat
0.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the batter for the paratha is smooth and lump-free for even cooking.
Let the batter rest for at least 10 minutes to enhance the flavors.
For the raita, use fresh beetroot and curd for the best taste and texture.
Adjust the spices in the raita according to your taste preference.
FAQS
Can I use any other flour for the paratha?
While wheat flour is traditional, you can experiment with other flours like multigrain or millet flour for a different texture and flavor.
Can I skip the tempering for the raita?
The tempering adds a unique flavor to the raita, but you can skip it if you prefer a simpler version.
How do I ensure the paratha cooks evenly?
Make sure the batter is smooth and spread it evenly on the pan while cooking.
Can I make the raita ahead of time?
Yes, you can prepare the raita a few hours in advance and refrigerate it. Add the tempering just before serving for the best taste.
Can I add other vegetables to the raita?
Yes, you can add grated carrots or cucumber to the raita for additional texture and flavor.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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