Beetroot Paratha

Beetroot helps to lower blood pressure, lower cholesterol, and keeps eyes healthy. 

You can prepare 8 Parathas in approximately 40-45 minutes

Ingredients

• One medium-size beetroot ( grated) approx 1 cup
• Atta/wheat flour 2 cup
• Curd ½ cup
• Jeera 1 tbs
• Ajwain ½ tbs
• Chili powder 1 tbs
• Pinch of Turmeric powder
• Ginger ½ tbs ( finely chopped)
• Coriander leaves 2 tbsp ( finely chopped)
• Oil 2 tbs for kneading and greasing
• 8 tbsp oil for frying Paratha
• Salt to taste

Procedure

• Take a plate and add grated beetroot, add a pinch of salt and mix well. Keep it aside for 2-3 minutes.
• Now you have to separate the grated beetroot and beetroot water. With the help of hand, you can strain the water
• Add curd into a pan and now add Jeera, ajwain, chili powder, turmeric powder, ginger, coriander leaves, 1 tbs oil, salt & grated beetroot. Mix well
• Then add atta into the above masala and add strained beetroot water. Mix & crumble
• If required add some water and knead smooth & soft dough ( knead for at least 4-5 minutes). Grease one tbs oil and knead smoothly.
• Now make small to medium sized balls of the dough. Roll the balls in the palms of your hands.
• Flatten the ball slightly. Sprinkle some wheat flour on the flattened ball. Roll gently.
• If required sprinkle some flour and roll till it becomes ¼ inch thick Paratha. Do not make the Paratha too thin or thick.
• Fry Paratha like chapati, while frying spread ½ tbsp of oil on both sides. Fry Paratha on medium or high flame.
• Curd and lemon pickle gives good taste with Paratha