BEETROOT PARATHA

INGREDIENTS:

Whole wheat flour	2 cups
Beetroot	1 ¼  cup grated
Ginger paste	1 tsp
Salt	To taste
Cumin powder	½ tsp
Garam masala powder	1 tsp
Red chili powder	½ tsp
Amchur powder	½ tsp
Ajwain	½ tsp
Oil	1 tbsp
Coriander leaves	2 tbsp chopped

METHOD:

• In a pan, add ½ tbsp oil. As oil heats up, add grated beetroot and 1 tsp of ginger paste. Sauté for 2-3 mins and add ¼ cup of water. Cover and cook until beetroot are done.
• Cool down the beetroot and grind into a smooth puree.
• In a wide mixing bowl, add 2 cups of wheat flour, salt, cumin powder, garam masala powder, red chili powder, amchur powder and ajwain. Mix the dry ingredients well.
• Add the pureed beetroot and chopped coriander leaves. Mix well and knead into a smooth dough. If the atta is too dry, add a tbsp or two of water and knead.
• Once atta is kneaded smear with remaining ½ tbsp oil. Cover and rest the dough for 15-20 mins.
• Before making parathas, divide the dough into 10 - 12 portions of lemon ball size.
• Take a dough ball and dust in plain flour. Roll out into 5-6" round disc.
• Cook the paratha on both sides with ghee.
• Serve hot with any sabzi.