Beetroot parantha

Name: Beetroot parantha
Total time: 900 s
Yield: 4 people
Cuisine: Indian
Ingredients: 250 gm flour; 2 beetroot; 1 teaspoon Cumin seed; 1 tbsp Fennel seed; Salt to taste; 1 teaspoon Red chilli powder; 1 pinch Asofoetida; 2 green chilli finely chopped; Ghee/ oil for cooking

Mridula Srivastava @mridulamcook

#Jan#W3

Mridula Srivastava @mridulamcook

#Jan#W3

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Ingredients

15 min

4 people

250 gmflour
2beetroot
1 teaspoonCumin seed
1 tbspFennel seed
Salt to taste
1 teaspoonRed chilli powder
1 pinchAsofoetida
2green chilli finely chopped
Ghee/ oil for cooking

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Steps

15 min

1

Cut beetroot in thin sliced form and boil them by adding a little bit of salt and a cup of water
2

Cool it down and make a paste of it in grinder.
3

Take a bowl and put wheat flour in it and mix all the ingredients in it including beetroot paste. Mix it well and make a soft dough from it.
4

Make small balls from it and roll them in shape of paratha. Heat tawa and cook it from both side.
5

Serve this with coriander chutney or with garlic Chutney.