Beetroot Paratha

Beeroot Paratha/ How to make Beetroot( step by step directions)

Beetroot  Paratha

Beetroot Paratha is a healthy and easy variation of Indian flat bread. Where grated )Or blanded beetroot, wheat flour and spices are kneaded together to make parathas.

Prep Time: 20 min     Cook Time: 20 min      Serves 12 Parathas

Main Ingredients: Beetoot and wheat flour

Recipe Type: bread

Cuisine:  Indian

Level of Cooking: Easy

Ingredients:

• 1 cup peeled, boiled, and grated or blended beetroot
• 2 cup whole wheat flour (gehun ka atta)
• 1 teaspoon oil
• 1/2 teaspoon chilli powder (optional)
• 1/2 teaspoon coriander (dhania) powder
• 1/4 teaspoon turmeric powder (haldi)
• 1 finely chopped green chilli (optional)
• A pinch of asafoetida (hing)
• Salt to taste
• ¼ cup Whole wheat flour (gehun ka atta) for rolling
• 1-2 tablespoon oil for cooking

Method:

Combine all the ingredients in a deep bowl. 









knead into soft dough, using very little water.

Divide the dough into equal portions. 










Roll out each portion into a circle of 5-6" diameter, using a little whole wheat flour for rolling.

Heat a tava (griddle) over medium-high heat. Place the paratha over the tava (griddle).As it cooks, the dough will change color and have a dryer look.Turn the paratha over using a spatula.You should see golden-brown spots on the semi-cooked 

side.

Spread few drops of oil onto the paratha using a spatula evenly around its surface and flip the paratha Using your spatula, lightly press the entire surface of the paratha.

It may puff up in some areas. Flip The paratha over again and repeat this process, cook until light golden brown spots appear on both sides.

Your Beetroot Paratha is ready.

Serving Suggestion:

• Serve them hot.

Tips: 

• If the dough starts sticking, dust it with more flour.
• Do not use any dry flour toward the end of the rolling, as it will make the Paratha dry.

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