RAINBOW PARATHA WITH BEETROOT RAITA

 

Prep Time  : 30 mins
Cooking Time : 15 mins
Serve : 4

For rainbow Paratha 
INGREDIENTS
Wheat flour  -  3 cup
Spinach  -   1 cup
Turmeric powder - 1 ysp
Beetroot  -   1
Salt  -  to taste
Oil  -  4 tbsp

METHOD
Grind beetroot to make a smooth paste.
Blanch spinach for five mins and make a smooth paste.
Take one cup of wheat flour,salt oil and beetroot paste and make a dough.
Take one cup of wheat flour,salt ,oil and turmeric powder and make a dough.
Now same process is repeat in the spinach dough
Now we have three color dough.
Roll the dough separately in a cylindrical shape.
Press them to stuck,again rolling like a swiss roll.
Dust some flour and roll them paratha.
On a heated pan make paratha applying oil on both the sides.
Serve hot

For beetroot raita 

INGREDIENTS
Beetroot cube   -   1 cup
Pomegranate pearls   -  1 cup
Curd    - 1 cup
Mayonnaise    - 2 tbsp
Fresh cream    - 1 tbsp
Sugar   - 1 tbsp
Olive oil   -  1 tbsp
 White pepper  -  1/2 tsp
Salt   -  to taste
Coriander leaves - 1 tsp

METHOD
Boil the cubed beetroot in a pan and add 1 tsp sugar to remove its bitterness and blend in the blender to make a paste
Whisk the curd.
Add mayonnaise and fresh cream and mix well.
Add olive oil,salt white pepper and and mix well.
Add beetroot paste and mix it well now  and pomegranate pearls.
    Garnish with pomegranate pearls and coriander leaves
Serve chilled.