Beetroot Parantha

Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg

Ingredients

• Beetroot,grated 8 tablespoons
• Wheat flour 2/3 cups
• Gram flour (besan) 1 cup
• Carrot,grated 8 tablespoons
• Green capsicum,grated 8 tablespoons
• Cabbage,grated 8 tablespoons
• Oil 2 tablespoons + for shallow frying
• Ginger,chopped 1 1/2 teaspoons
• Green chillies,chopped 1 1/2 teaspoons
• Red chilli powder 3/4 tablespoon
• Chaat masala 3/4 teaspoon
• Chaat masala 3/4 teaspoon
• Salt to taste

Method

1. Squeeze out the water from grated vegetables and reserve the water. 
2. Heat two tablespoons oil in a non-stick pan. 
3. Add ginger, green chillies and sauté for one minute. Add the grated vegetables and sauté for a minute.
4. Add red chilli powder, chaat masala, salt and mix well and cook for a minute. 
5. Remove from heat and set aside.
6. Place wheat flour and gram flour in a bowl. 
7. Add the reserved water from the vegetables and knead into a soft dough.
8. Divide the dough into eight portions and shape them into balls. 
9. Make a dent in the centre of each balls and stuff with spoonful of the cooked vegetable mixture.
10. Enclose the vegetables with the dough and seal. 
11. Roll out each ball into six inch diameter paranthas.
12. Heat a non-stick tawa. 
13. Place each parantha on it, cook for a minute. 
14. Turn over, drizzle a little oil all around. 
15. Turn over again and drizzle some more oil all around and cook, turning sides till both the sides are evenly done. 
16. Serve hot.