Ingredients
- 1 medium beetroot
- 1½ cup whole wheat
- 2 tablespoon coriander leaves, finely chopped
- 2 tablespoon pudina, finely chopped
- ½ teaspoon carrom seeds
- ½ teaspoon garam masala powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon amchur powder
- 2 tablespoon oil
- water to knead the dough
- Salt to taste
Preparation
- Peel the beetroots, wash & chop them into pieces.
- Then boil them in a pan with some water.
- Cover and cook for 5-6 minutes. Once cooled, make a puree.
- In a bowl, add wheat flour, pureed beetroot, coriander and pudina leaves, carrom seeds, turmeric, chilli, garam masala & amchur powders, oil and salt. Mix well.
-
Adding little water, make a smooth dough. Smear little oil on the dough and let it rest for atleast 10-15 mins. Make balls and roll to 3-inch diameter. Then spread little oil, fold from one side, then the other side, covering the previous fold. Again spread oil and sprinkle some wheat flour. Fold again. Then roll it to a slightly thick paratha and roast it on a tawa on both sides by drizzling some oil on top.
Serve with pickle.