Beetroot parata
(from Nandini’s recipe box)
Source: http://iyengarskitchen.blogspot.in/2008/05/beet-root-paratha.html
Categories: Parata
Ingredients
- Ingredients:
- Wheat flour - 2 cups
- Beetroot - 2-3 (grated)
- Fresh ginger - garlic paste - 1 tspn of each
- Green chillies - 3-4 (finely chopped)
- Red chilli powder - 1 tspn
- Dhania powder- 1 tspn
- Jeera powder - 1 tspn
- Jeera- 1 tspn
- Turmeric powder- 1 tspn
- Garam masala powder- 1 tspn
- Salt to taste
- Coriander leaves - 1 tbl spn (finely chopped)
- Oil - 2 tspns
Directions
-
Take Oil in a non – stick pan, add jeera , allow it to splutter.
-
Add ginger – garlic paste, green chillies, turmeric powder, fry well.
-
Now add the grates beet roots and fry well. Add jeera powder, dhania and red chilli powders. fry well.
-
Add just about ½ cup of water, add salt and cook well by covering with a lid for 8-10 mins.
-
When all the water is absorbed, add garam masala powder, coriander leaves and mix well.
-
Turn off the stove and allow it cool down.
-
Prepare the dough by mixing wheat flour, Oil (1 tbl spn)with the cooled beet root mixture, add little more salt because when you mix flour to the beet root mixture, it might just not be enough.
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Roll the dough using a rolling pin (method: refer pudina paratha). Heat a flat non – stick pan on medium flame, fry the paratha on one side first.
-
Flip to the other side after 2 mins. Flip one or two times more on either sides. Serve hot by spreading ghee (clarified butter) on both the sides.