Aloo Paratha, a beloved Indian flatbread, is traditionally filled with spiced mashed potatoes and is a staple in many households for its comforting and satisfying taste. Our reimagined version introduces the earthy sweetness of beetroot and the tangy creaminess of feta cheese, elevating this classic dish into a gourmet experience. Imagine the sweet, aromatic flavors of beetroot mingling with the salty, creamy feta, encased in a crispy, buttery flatbread, creating a symphony of flavors and textures with each bite. The vibrant pink of the beetroot adds a visually stunning element to the dish, making it not just a feast for the palate but also a delight for the eyes.

Ingredients

Serving Size

• Serves 4

From Your Pantry

• Whole wheat flour: 2 cups
• Olive oil: 2 tablespoons
• Salt: 1 teaspoon
• Butter: For cooking
• Dried fenugreek leaves (optional): 1 tablespoon

Additional Grocery Items Needed

• Medium beetroot: 1 (cooked and mashed)
• Feta cheese: 1/2 cup (crumbled)
• Green chili: 1 (finely chopped)
• Fresh coriander: 1/4 cup (chopped)
• Greek yogurt: 1 cup (for serving)
• Microgreens and edible flowers (for garnish)

Preparation

1. In a large mixing bowl, combine the whole wheat flour, olive oil, and salt. Gradually add water to form a smooth, elastic dough. Cover and let it rest for 30 minutes.
2. For the filling, mix together the mashed beetroot, crumbled feta cheese, green chili, and fresh coriander in a bowl.
3. Divide the dough into eight equal portions. Roll out one portion into a small circle, place a generous amount of the beetroot-feta mixture in the center, and then bring the edges together to seal the filling inside. Gently roll it out again into a flat, round paratha.
4. Heat a skillet over medium heat and place the paratha on it. Cook until the bottom is golden brown, about 2 minutes, then flip. Spread a small amount of butter on the cooked side. Cook the other side until golden brown, applying butter as before.
5. Repeat with the remaining dough and filling. Serve hot with a side of Greek yogurt, garnished with microgreens and edible flowers.

Expert Tips

• Ensure the beetroot is finely mashed to prevent the paratha from breaking during rolling.
• Adding a pinch of salt to the Greek yogurt enhances its flavor and complements the paratha.
• For a vegan version, substitute olive oil for butter and use a dairy-free cheese alternative.

Serving Suggestions

Pair these gourmet beetroot & feta aloo parathas with a side of herb-infused Greek yogurt to balance the earthy sweetness of the beetroot and the tanginess of the feta. A refreshing cucumber salad or a tangy mint chutney also makes a delightful accompaniment, enhancing the flavors and adding a fresh contrast to the meal.

Nutrition Facts per Serving

• Calories: 350
• Protein: 12g
• Fat: 15g (Butter, Feta Cheese)
• Carbohydrates: 45g
• Fiber: 6g
• Sugar: 5g
• Sodium: 600mg

We encourage you to share this delightful recipe with friends and family, and don't hesitate to experiment with your own variations! Maybe try adding some spices to the dough or swapping beetroot with your favorite vegetable. Cooking is a creative journey, and each variation brings its own unique flavor and story. Enjoy the process and the delicious results!