Name: Beetroot paratha recipe by Aishwarya Tapashetti at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1cup-Grated beetroot; 1tsp-Ginger garlic paste; 1tsp-Corinder leave; 2-Onion; 1tsp-Lemon juice; 2tsp-Green chilli paste; 1tsp-Turmeric powder; 1tsp-Cumin seeds; 1tsp-Mustard seeds; 1tsp-Cumin coriander powder; 2tsp-Oil; Ghee as required for serving; 1cup-Wheat flour; Salt as required for both for staffing and dough; Water for dough as required

Ingredients Serving: 2

1cup-Grated beetroot
1tsp-Ginger garlic paste
1tsp-Corinder leave
2-Onion
1tsp-Lemon juice
2tsp-Green chilli paste
1tsp-Turmeric powder
1tsp-Cumin seeds
1tsp-Mustard seeds
1tsp-Cumin coriander powder
2tsp-Oil
Ghee as required for serving
1cup-Wheat flour
Salt as required for both for staffing and dough
Water for dough as required

Instructions

Take a container add wheat flour salt oil mix it well add water as required make soft dough apply oil on it and keep it aside for 10min.
Take a pan add oil heat it add mustard seeds, Cumin seeds, hing, Green chillies ,ginger garlic paste, onion, grated beetroot, turmeric powder,salt, Cumin coriander powder, lemon juice mix it well fry it well enough. Cool down staffing.
Next step take a dough and make a small peda or make it dough sepreate for staffing.
Next step add staffing to them and close it well & make a paratha by applying dry wheat flour and fry it both side serve it hot with ghee apply on it and tomato ketchup.

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