Beetroot Paratha

Ingredients:

Atta (wheat flour) – 2 ½ cups

Beetroot – 1 big

Methi leaves – ½ bunch

Chilli powder – 1 teaspoon

Garam masala powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Sesame seeds – 1 teaspoon

Ajwain (carom seeds) – 1 teaspoon

Cumin seeds – 1 teaspoon

Yogurt – 1 generous scoop

Salt – 1 ½ teaspoon

Hing ¼ teaspoon

Water – one or two handful sprinkles

Oil – 1 teaspoon (for the dough)

Oil (or) Ghee – 10 teaspoons (for toasting parathas)

Method:

1. Wash beetroot, peel skin and grate the beetroot.
2. Add the wheat flour and all other ingredients to the grated beetroot in a bowl (except oil and water).
3. Mix well and keep the bowl closed for 10 – 15 mins.
4. Add one of two sprinkles of water and knead to smooth dough.
5. Add the teaspoon of oil to coat the dough and let it rest for 10 – 15 mins.
6. Divide into 10 equal portions and roll out like parathas.
7. Toast each paratha with a teaspoon of oil or ghee.
8. Serve hot with yogurt and pickle.