BEETROOT PARATHA

 From:  http://www.zeekhanakhazana.com/recipe/beetroot-paratha

INGREDIENTS
For the paratha
1 cup wheat Flour 
½ cup beetroot paste 
¼ tsp carom seeds
½ tsp chopped green chilies  
2 tsp oil 

For stuffing 
1 cup paneer grated
1 tbsp coriander chopped
1 tbsp onions chopped
2 tsp green chilies chopped 
Salt to taste

For garnish
Coriander as required
Pomegranate seeds as required 
Curd as required

METHOD
Combine the wheat flour and beetroot in a mixing bowl. Add the carom seeds, green chillies and oil and knead to make a dough. Leave this rest for about 10 minutes and then divine it into lemon sized balls. 
To make the stuffing combine the paneer, green chillies, onions, coriander and salt in a mixing bowl. Use this to stuff inside the balls of dough. Dust a board with extra flour and roll out the balls to make parathas. Then cook this paratha on a hot tawa till both sides are golden brown.

Garnish with coriander and pomegranate seeds and serve with curd.

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BEETROOT PARATHA

Ingredients

2 cups wheat flour

2 tbsp chana flour

1 red beet

1 bunch of coriander leaves

1 tbsp oil

2 tbsp sesame seeds

1 tbsp red chilli powder or 5 to 6 green chillies (optional)

1/2 tbsp haldi

1/4 tbsp asafoetida and salt to taste

Method

Grate the red beet and finely chop the coriander.

Add all the above listed ingredients and make a dough out of it.

Take a small portion of the dough and roll them into parathas.

Roast them onto the tava by adding little ghee to it .

Delicious Parathas are ready and tastes very good with spicy tomato chutney.

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