Ramadan Special - Spinach & Beetroot Pin Wheel Paratha

Name: Ramadan Special - Spinach & Beetroot Pin Wheel Paratha
Cuisine: Indian
Ingredients: 3 cups whole wheat flour; 1 tbsp. oil to knead; pinch baking soda (opt); 1/2 tsp. sugar; 1 small beetroot, boiled & pureed; 1 cup tightly packed spinach, blanched & pureed; to taste salt; oil to shallow fry; side dish to serve

Bethica Das @kitchen_flavours

Sharjah (UAE)

Bored with the same old paratha? Want to make something new and interesting? Then make these attractive & colourful parathas with the goodness of spinach and beetroot.

Healthy and nutritious, they will be liked by young and old alike.
Serve them hot with any side dish. Relish them with your favourite curry for an Iftar dinner.....

Bored with the same old paratha? Want to make something new and interesting? Then make these attractive & colourful parathas with the goodness of spinach and beetroot.

Healthy and nutritious, they will be liked by young and old alike.
Serve them hot with any side dish. Relish them with your favourite curry for an Iftar dinner.....

Bethica Das @kitchen_flavours

Sharjah (UAE)

Bored with the same old paratha? Want to make something new and interesting? Then make these attractive & colourful parathas with the goodness of spinach and beetroot.

Healthy and nutritious, they will be liked by young and old alike.
Serve them hot with any side dish. Relish them with your favourite curry for an Iftar dinner.....

Bored with the same old paratha? Want to make something new and interesting? Then make these attractive & colourful parathas with the goodness of spinach and beetroot.

Healthy and nutritious, they will be liked by young and old alike.
Serve them hot with any side dish. Relish them with your favourite curry for an Iftar dinner.....

Saved

Ingredients

3 cupswhole wheat flour
1 tbsp.oil to knead
pinchbaking soda (opt)
1/2 tsp.sugar
1small beetroot, boiled & pureed
1 cuptightly packed spinach, blanched & pureed
to tastesalt
oil to shallow fry
side dish to serve

Saved

Steps

1

Mix 1 tbsp. 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. To the second portion, add the beetroot puree and knead into a dough with required quantity of water. Keep aside. 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.
2

Stack them one over the other and roll them tightly from one end to the other. Cut into 1/2" thick rounds.
3

Roll out each round into a round paratha.
4

Heat a tawa and fry them on both sides till light golden in colour by drizzling some oil over it and around the edges.
5

Serve them hot with any side dish.