Monday, February 27, 2017

Beet Yam Parathas, Beet Suran Parathas

          Usually I buy a slice of yam ( karunai kizhangu, suran ) and I make the masial or varuval with it. This time I had bought a whole one, I had used half of it for the varuval and with the remaining, I wanted to try something new and then I remembered seeing parathas made with it. The recipe that I saw used raw grated yam, but I decided to use cooked and mashed yam, I also added some grated beets and other spices and the parathas turned out soft and delicious. Serve them with some pickle and curd for a simple and delicious meal..

Need To Have

  • Whole Wheat Flour/ Atta - 2 cups
  • Cooked And Mashed Yam - 1 cup, packed
  • Grated Beet - 1/2 cup
  • Green Chillies - 2
  • Garlic - 4 cloves
  • Ginger - 1" piece
  • Turmeric Powder - 1/4 teaspoon
  • Yogurt/Curd - 2 tablespoons
  • Salt to taste


          Pound the green chillies, garlic and ginger into a coarse mixture, grate the beets, cook and mash the yam and keep. Take the flour/ atta, add the yam, beets, ginger-garlic-green chilly mixture, turmeric powder, salt and curd and mix everything. Then adding a little water at a time, bring everything together to form a smooth and soft dough, apply some oil and keep it covered for 10 minutes.

          Divide into lemon sized balls and keep, then dusting with some flour, roll out into discs.

          Heat a pan, place the paratha, applying some oil, cook on both sides till you get brown spots, remove and serve them warm with some pickle and curd.

You can also add some garam masala or cumin powder for flavor.
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