Name: Beetroot paratha recipe by saranya mohan at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Ingredients: Wheat flour 250gms; Beetroot medium size 1; Potato medium size 1; Carrot 1; Cumin 1tspn; Ginger garlic paste 1 tspn; Hing a pinch; Turmeric powder 1/4 tspn; Chilli powder 2 tspn; Coriander powder 1tspn heaped; Garam masala 1/2 tspn; Corn flour 2 tspn; Salt to taste; oil 1 tbspn; ghee; Coriander leaves; Warm water

Ingredients Serving: 2

Wheat flour 250gms
Beetroot medium size 1
Potato medium size 1
Carrot 1
Cumin 1tspn
Ginger garlic paste 1 tspn
Hing a pinch
Turmeric powder 1/4 tspn
Chilli powder 2 tspn
Coriander powder 1tspn heaped
Garam masala 1/2 tspn
Corn flour 2 tspn
Salt to taste
oil 1 tbspn
ghee
Coriander leaves
Warm water

Instructions

In a bowl add wheat flour, salt, ghee 2tspn, mix well and add warm water as required to make the dough. Rest it for 30 mins
For stuffing Cut beetroot and carrot into big cubes and boil them along with potatoes in a pressure cooker for 7-10 mins. Allow them to cool
Once it cools, mash them well . If u cannot mash beetroot and carrot put them in a blender and make a fine paste. Do not add water. I did it in blender.
In a pan heat oil and add cumin seeds. Once it cracks add ginger garlic paste and fry till it becomes golden brown on a medium flame
Once garlic is done turn to low flame and add hing powder, turmeric powder, chilli powder and cook 30 secs.
Now add mashed veggies, salt, corn flour and cook for 5-7 mins on medium flame till the moisture leaves and it becomes thick. There will be little moisture still that's ok.
Add garam masala and cook for another 2 mins. Switch off flame and add chopped coriander leaves. Allow the stuffing to cool.
You cannot make balls out of stuffing if u had made paste of beetroot and carrot. Not to worry.
Now roll a small paratha and place the stuffing in the centre using a spoon. Gather the edges and make a ball. Roll the ball into a paratha (not so thin or so thick) using rolling pin
Dust some wheat flour while rolling the paratha. Do not roll by pressing heavily. Give a light press.
Place the paratha on a non stick pan and cook both sides. Brush over some ghee both sides and serve.

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