Ingredients
1 medium beetroot (about 1 cup)
11/2 cups whole wheat flour or multigrain flour
2 tbsp coriander leaves finely chopped
2 tbsp pudina (mint) finely chopped
½ tsp ajwain/ carom seeds
1 tsp red chili pdr or finely chopped green chilies to taste
½ tsp turmeric
½ tsp garam masala pdr
½ tsp amchur pdr
2 tbsp oil or ghee to (cook parathas)
water to knead the dough
salt to taste
Preparations
peel the skin of beetroots, wash and chop them into 2-inch pieces. Next, add them into a pan with some water. OR grate the beets fine and directly add to the flour
Cover and cook for 5-6 minutes and turn off the stove. Once cooled, puree them in a blender without water. In a bowl, add wheat flour, pureed beetroot, coriander leaves, mint(pudina) leaves, ajwain, turmeric powder, red chili powder, garam masala, amchur powder, oil, and salt. Mix well. Add very little amount of water and knead the dough until it becomes smooth but not sticky. Smear the dough with a little oil and allow it to rest for at least 10-15 minutes. Make balls from the dough. I was able to get six balls. Roll out the parathas using a rolling pin. Next, spread a small amount of oil or ghee over the surface using a spoon. Smear little oil / ghee, either fold the paratha as a triangle OR fold from both sides, then fold the top and the bottom. Now dust with some flour, and roll it into a square paratha. Does the shape matters or the taste? Heat a tawa or skillet over medium heat. Place the paratha on it and let it cook. When you see bubbles forming, flip it over to cook the other side. Drizzle some ghee or oil on top. Flip the paratha again and drizzle some oil or ghee on the other side. Cook until both sides have nice golden spots.
Serve the parathas hot with some gravy veges/ dal/ curd and pickles.
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