Do- Rangi Paratha

Preparation:30 mins
Cook: 10 mins
Total Time: 40 mins
Servings: Makes 4 parathas

Ingredients

1 cup boiled , peeled and mashed beetroot
3 cups whole wheat flour (gehun ka atta)
2 tsp cumin seeds (jeera) powder
2 tsp chilli powder
1 cup blanched and chopped spinach (palak)
2 garlic (lehsun) cloves , crushed
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method

In a deep bowl, combine the beetroot with 1 1/2 cup of wheat flour, 1 tsp cumin seeds powder, 1 tsp of chilli powder and salt, mix well and knead into a soft dough, using enough warm water.Divide the dough into 4 equal portions and keep aside.In another bowl, combine the spinach with remaining whole wheat flour, cumin seeds powder and red chilli powder and mix well.Add the garlic and salt and knead into a soft dough, using enough warm water.Divide the dough into 4 equal portions and keep aside.Take one portions of each dough and press them one above the other.Roll out the dough into a circle of 6\" diameter, using wheat flour for rolling.Heat a tava and cook the paratha, using little oil, till golden brown spots appear on both the sides.Repeat the steps 5 to 8 to make 3 more parathas.Serve hot.