BEETROOT PARATHA

 

Prep Time : 25 mins
Cooking Time : 45 mins
Serve : 2

INGREDIENTS
For spinach paratha
Chopped beetroot  -  250 gms
Wheat flour  -  1 cup
Grated ginger  -  1 inch stick
Chopped green chilly  -  1/4 tsp
Curd  -  2 tsp
Carom seeds  - a pinch
Cumin seeds  -  a pinch
Salt  -  to taste
Clarified butter -  4 tbsp

METHOD
Wash and chop beetroot and blanch it

Once cooled to make a paste.
In a kneading bowl,mix wheat flour, beetroot puree,curd,carom seeds and salt.
Make a soft dough with the help of little water.
Keep aside for 15 mins.
On a heated pan,make parathas applying clarified butter both the sides
Once both the sides are cooked and golden brown in color.
Serve hot with  subji, green chutney and curd.