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5 Feb 2015

Beetroot paratha

 

 

 

 

 

 

Servings: 2-3

Ingredients:


Content
Quantity
Comment
For filling


Beetroot
3 medium
Grated
Salt
To taste

1 tsp

Coriander powder
1 tsp

Amchoor / dry mango powder
1 tsp

Chilli powder
½ tsp

Coriander leaves
2-3 tbsp

Onion
1 medium
Finely chopped
For dough


Wheat flour
2 cups + 1 cup
For dough + for dusting
Water
To knead

Oil / Ghee
To cook

Salt
½ tsp




Method:

Mix wheat flour, salt, a tsp of oil, and knead it to soft dough while adding water in little quantities. Keep it covered for 5 minutes.



Mix all the ingredients under filling heading and set aside.



Divide the dough into equal sized balls. Take one ball and roll into a small roti. Place a portion of the filling in the middle and close it from all sides as shown. Flatten the stuffed dough, dust it with some wheat flour and roll into paratha.




Heat a tawa on medium flame. Place the paratha over it. Cook for a minute. Flip and apply ghee/oil. Flip again and apply ghee/oil on the other side. Cook well on both sides.



Repeat the same with the remaining dough and filling. Serve hot with curd and pickle or as it is.

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