August 10, 2013

Beetroot Paratha

A novel, playful recipe, will be adored by kids in particular, for its bright color! Beetroot gives paratha a mild sweet flavor which is balanced by red chilli powder/green chillies. Ajwain seeds gives paratha a nice punch, but do not add too much of ajwain as it will be over-powering.

I made cabbage kootu for the side and we loved the combo! You can also serve these parathas with any dry curry or with a simple raitha!

Basic Info
Complexity - Medium
Prep time - 10 mins
Cook time - 20 mins
Serves - 8 nos

Whole wheat flour - 2 cups + 1/4 cup for dusting
Beetroot - 2 nos (medium sized, fine-grated)
Water - 1/4 cup to 1/2 cup (as needed)
Green chilli - 1 no (deseeded, finely chopped)
Cilantro - a handful (finely chopped)
Red chilli powder - 1/2 tsp
Ajwain seeds - 1/2 tsp (optional)
Salt - to taste
Ghee - as required

Take whole wheat flour, grated beetroot, green chilli, cilantro, red chilli powder, ajwain seeds, salt in a big bowl and combine well. Now, gradually add water (tbsp by tbsp) and mix until everything comes together in the form of a dough.

Knead for about 15-20 mins until the dough becomes soft & smooth. Let it rest for atleast 20 mins.

Heat a griddle on medium-high.

While the griddle is getting heated, divide the dough into 8 equal parts and roll them into smooth balls. Using a rolling pin, roll out the dough as thinly as possible. Transfer it to the griddle and cook on both sides. Smear a little ghee on top of the paratha, transfer to a container/thermos and cover immediately, so that the steam keeps the parathas soft.

Serve warm with raitha / curry of your choice.

- Kneading the dough for 20 mins followed by resting it for another 20 mins is essential to make softer parathas.
- Roll out the dough as thin as possible for softer parathas.
- Before cooking the paratha, make sure griddle is hot enough. To test, splash few drops of water on the griddle and should hear it sizzling right away.
- While rolling out the parathas, remember to not dust the dough too much as it tends to make them dry.
- Place the rolled out dough on the griddle. In 30 secs, flip it over to the other side and let it cook until it starts to bubble up. Now, flip over & let it cook for 30 secs. In about 2 mins, the paratha should be cooked. If you leave the dough on the griddle for longer time, you 'll only get harder parathas.

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