A lunch to kill for-- Beetroot masala Parantha with chickpea beetroot masala curry

Name: A lunch to kill for-- Beetroot masala Parantha with chickpea beetroot masala curry
Total time: 2400 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 1/2 cups wheat flour; 1/4 cup spelt flour; As needed salt (optional); 1 cup yogurt; 1/2 cup steam cooked beetroot, peeled and grated; 1 tsp tandoori masala powder; 1/4 cup Besan/chickpea flour; as needed oil/Melted butter or ghee for roasting; 1 c chick pea/kabuli chana; 1 c onion, chopped; 2 green chilies, chopped; 1 tsp ginger, peeled, grated; 1 tsp garlic, grated; 1 c beetroot. Steam cooked, peeled. Chopped; 1/2 tsp turmetic powder; 1/2 tsp fennel seeds; 1/2 tsp cumin seeds; 1 tsp mustard powder; 1 tsp asafoetida powder; 1 tbsp oil; 1 tbsp masala powder; As needed salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#LS Nutritious delicious parotta served with protein rich fiber rich chickpea beetroot masala curry .

Lakshmi Sridharan Ph D @cook_19872338

USA

#LS Nutritious delicious parotta served with protein rich fiber rich chickpea beetroot masala curry .

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Ingredients

30-40 mins

5 servings

1 1/2 cupswheat flour
1/4 cupspelt flour
As neededsalt (optional)
1 cupyogurt
Filling:
1/2 cupsteam cooked beetroot, peeled and grated
1 tsptandoori masala powder
1/4 cupBesan/chickpea flour
as neededoil/Melted butter or ghee for roasting
Masala curry:
1 cchick pea/kabuli chana
1 conion, chopped
2green chilies, chopped
1 tspginger, peeled, grated
1 tspgarlic, grated
1 cbeetroot. Steam cooked, peeled. Chopped
1/2 tspturmetic powder
1/2 tspfennel seeds
1/2 tspcumin seeds
1 tspmustard powder
1 tspasafoetida powder
1 tbspoil
1 tbspmasala powder
As neededsalt

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Steps

30-40 mins

1

Prepare a checklist. Keep essential items close by.
2

Prepare a checklist. Keep essential items close by.
3

Make the parantha dough. Mix the flours in a bowl with your fingers.
add curd little by little and knead, add water if necessary, stretch, tuck and fold; knead until the dough becomes smooth pliable and shiny. Brush some oil over the dough to keep it from drying out; Rest the dough covered with a damp cloth for 15 to 30 minutes.
4

Place chickpeas in a bowl add 4c of hot water, Let it soak for a couple of hours. Take enough water in the cooker. Then place the bowl inside the pressure cooker. Keep a plate over the bowl. place the beet on the plate. Cover the cooker; place the weight ; cook following manufacturers instructions for operating the pressure cooker. After cooking turn off the cooker. Let the pressure go down. remove the cooked items. Peel the beet root; Grate half of the beet for filling.
5

Mix the grated beetroot with besan and masala powder. Take 2tbsp beet mixture to make the filling ball.
Take chapati dough. Pinch ¼ c dough to make size lemon balls.
6

Flatten the dough ball with your palm or roll to make a small round. Place the filling ball in the center. Place a ball in the middle, over with a little flour, Bring the edges the edges together and close. Dust the chapathi stone lightly with flour. Using a rolling pin carefully roll it into a circle. Doesn't have to be thin. Roast this on a skillet.
7

Place the skillet over medium heat. Apply a little melted butter or oil.
Place the parantha on the skillet. Small bubbles are visible on the top. If you lift the edge a little, you will know if it has turned golden brown. Now flip to cook the other side.. Both sides of parantha should be golden brown. It takes about 3 minutes. Timing depends on your stove, Transfer the roasted paranthas to a serving plate. If you want you may rub the top with a butter stick. serve with chana masala, ketchup
8

Chick pea beetroot masala curry:
On medium low flame heat oil in a heavy bottomed saucepan. Add mustard seeds, let them pop open, then stir in fennel and cumin seeds. Add green chilies. Add and Sauté onion until translucent. Stir in ginger and garlic. After a couple of minutes stir in turmeric, and chili powder. Add 2c water, Bring it to boil. Add the cooked chickpeas. add masala powder. Add the diced beet roots. continue cooking over low flame for a couple of minutes.
9

Transfer the chickpea beetroot masala curry to a bowl. Enjoy the beetroot parantha and kabuli chana beetroot masala curry

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Lakshmi Sridharan Ph D @cook_19872338

on June 12, 2024 19:19

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography