Beetroot paratha
A beetroot based healthy paratha with some added spinach and carrots for more plant points.
Ingredients
To puree together-
- 5 beetroots, peeled, quartered and boiled and cooled ( I used ready cooked and vacuum packed beetroots)
- 1 inch piece of ginger
- 2 green chillies ( more or less)
- A couple tbsp of water
Instructions
- In a bowl, add the atta, salt, ajwain, spinach, coriander and carrot.
- Rub all the ingredients together with your fingertips to coat everything with the flour.
- Add the beetroot puree, a little at a time, and start kneading the dough. You may or may not need all the puree.
- If your dough feels too dry even after using up all the puree, add a little water, a tbsp at a time. On the other hand, if the dough feels too sticky, add a little more flour, a tbsp at a time. The dough should neither be too hard or too soft.
- Place the dough in a bowl, cover and let it rest for about 20-30 minutes.
- Divide the dough into 18-20 portions. Shape each into a ball and flatten them.
- Heat a flat pan / tawa.
- Take a portion of the dough, roll in some flour and roll into out- not too thick or thin. Keep the remaining portions of dough covered to prevent them from drying out.
- Place the rolled out dough onto the pan. Let it cook until very lightly coloured.
- Flip over and cook for a little and turn over. Spread some ghee on each side and cook till done. The will be brown patches on both sides and the parathas may puff up too.
- Once cooked, keep the parathas wrapped in a kitchen towel or aluminium wrap .
- Make parathas with the rest of the portions of dough. Stack them on on top of the other.
- I served the parathas with this delicious oil- free chicken curry For a vegetarian option, you can try this tomato, peas and paneer curry, or this palak(spinach) paneer or this bootor dali ( chickpea dal)