Ingredients:
Beet root – 2, medium size
Wheat flour as required
Garlic – 3-4
Green chilies – 5-6
Sesame seeds – 1 tbsp
Ajwain seeds – ½ tsp
Turmeric powder – ¼ tsp
Cumin powder – ¼ tsp
Hing – a pinch
Salt
Freshly chopped coriander leaves
Beet root – 2, medium size
Wheat flour as required
Garlic – 3-4
Green chilies – 5-6
Sesame seeds – 1 tbsp
Ajwain seeds – ½ tsp
Turmeric powder – ¼ tsp
Cumin powder – ¼ tsp
Hing – a pinch
Salt
Freshly chopped coriander leaves
Cooking Procedure:
Peel the beet root and pressure cook it till tender. Don’t add any water while boiling. After it is boiled, let the beetroot cool completely. Puree the beetroot, garlic and green chilies to a fine paste. Add little water if required while grinding. Transfer the puree to a big bowl and add the turmeric powder, hing, cumin powder, salt, sesame seeds and coriander leaves. Mix well. Then add the flour as required till soft dough is formed. Dough should not be too hard. Cover the dough and keep aside for 15-20 mins
Divide the dough into small balls. Take one ball, roll in dry flour and roll it into a small circle of 2 inches radius, apply oil on the top surface. Fold the circle in half to form a semicircle. Apply little oil on the semicircle and fold to form a triangle. Then roll the triangle to form the thin paratha. By folding the dough in this way, will make multiple layers and make the paratha soft. Roast the paratha on a heated tawa/ griddle on both sides by applying little oil. Serve with yogurt. The color of the paratha is very attractive, kids love to eat. I have 2 year old son and he likes this paratha very much.
Peel the beet root and pressure cook it till tender. Don’t add any water while boiling. After it is boiled, let the beetroot cool completely. Puree the beetroot, garlic and green chilies to a fine paste. Add little water if required while grinding. Transfer the puree to a big bowl and add the turmeric powder, hing, cumin powder, salt, sesame seeds and coriander leaves. Mix well. Then add the flour as required till soft dough is formed. Dough should not be too hard. Cover the dough and keep aside for 15-20 mins
Divide the dough into small balls. Take one ball, roll in dry flour and roll it into a small circle of 2 inches radius, apply oil on the top surface. Fold the circle in half to form a semicircle. Apply little oil on the semicircle and fold to form a triangle. Then roll the triangle to form the thin paratha. By folding the dough in this way, will make multiple layers and make the paratha soft. Roast the paratha on a heated tawa/ griddle on both sides by applying little oil. Serve with yogurt. The color of the paratha is very attractive, kids love to eat. I have 2 year old son and he likes this paratha very much.
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