Beetroot Paratha

 

INGREDIENTS

FOR DOUGH:         

1. 2 cups of Whole wheat flour (Atta)
2. 1/2 tsp of Carom seeds (Ajwain seeds)
3. salt to taste
4. 1/2 tsp of Amchur powder(Dry Mango Powder)
5. 1/2 tsp of Chilly powder
6. 2 tbsp of Coriander leaves(Dhania Patta)
7. 2 tbsp of Curd (Dahi, Yogurt)
8. Water as per required
9. 1 tsp of oil

BEETROOT PASTE:

1. 1 cup of Beetroot grated(Chukander)
2. 1 tsp of Ginger Garlic Paste(Adrak Lahsun Paste) 
3. 1/2 tsp of Garam masala
4. 2 tbsp of Water.

METHOD

For Beetroot Paste:

1. Firstly grind grated beetroot(chukander), add ginger garlic paste(adrak lahsun paste), garam masala and 2 tbsp of water in a mixer jar.Grind it into a smooth paste.

For Dough (Atta):

1.  In a large mixing bowl, add 2 cup of Whole wheat flour (Atta), Carom seeds(Ajwain seeds), Amchur powder(Dry mango powder), Red chilly powder, 1 tsp of Oil and Salt.
2. Mix well , make sure that all the spices in the flour are combined well.
3. Now add above Beetroot paste, 2 tbsp of Coriander leaves (Dhania patta) and Curd (Dahi,yogurt)
4. Knead the dough well, by adding little Water if required.
5. Knead it to form a smooth soft dough.
6. Rest the dough for 10 mins.

For Paratha :

1. Take a medium size ball from the dough.
2. Roll it and flatten it. Dust some wheat flour and roll it into a thin circle like chapati.
3. Heat the tava on medium flame. When tava is hot, place the paratha and cook it for a minute.
4. When tiny bubble start to appear on the surface, flip the paratha and cook the other side of paratha by spreading oil over it.
5. Press it gently with spatula and flip it until golden brown spots appear on both sides.
6. Finally serve it with curd, raita or pickle(achar).