Ingredients:
1 cup G2G whole wheat flour (atta)
1 medium beetroot (grated)
1/4 teaspoon cumin seeds
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon red chili powder (optional)
1 tablespoon A2 Ghee (plus extra for cooking)
Water (as needed)
Fresh coriander leaves (chopped, optional)
Instructions:
In a mixing bowl, combine G2G whole wheat flour, grated beetroot, cumin seeds, salt, and red chili powder (if using).
Add G2G ghee and mix well. Gradually add water to form a soft and pliable dough. Knead for a few minutes until smooth.
Cover the dough with a damp cloth and let it rest for 20-30 minutes.
After resting, knead the dough again briefly. Divide it into small equal-sized balls (about the size of a golf ball).
Take one dough ball and flatten it slightly. Dust it with flour and roll it out into a circle about 6-7 inches in diameter. Use additional flour as needed to prevent sticking.
Heat a tawa or skillet over medium heat.
Once hot, place the rolled paratha on the skillet.
Cook for about 1-2 minutes until small bubbles form.
Flip the paratha and drizzle a little oil around the edges.
Cook for another 1-2 minutes until golden brown and cooked through, pressing gently with a spatula to ensure even cooking.
Remove the paratha from the skillet and keep it warm. Repeat with the remaining dough balls.
Serve the beetroot parathas hot with yogurt, pickle, or your favorite chutney.
Comments are closed
