Beet Spinach Paratha
Cooking Instructions
- 1
Mix oil, sugar and baking soda to the flour. Now divide into three equal portions. To one portion, add the spinach puree and knead into a dough. Add water if required. Keep aside.
- 2
To the second portion, add the beetroot puree and knead into a dough with required quantity of water. Keep aside.
- 3
Knead the remaining flour with enough water and keep aside for 10-15 minutes. Roll all the three dough separately into a big circle, just like chapatti by dusting some flour.
- 4
Stack them one over the other and roll them tightly from one end to the other. Cut into 1/2" thick rounds. Roll out each round into a round paratha.
- 5
Heat a tawa and fry them on both sides till light golden in colour by drizzling some oil over it and around the edges.
- 6
Serve them hot with any side dish.
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