Tuesday, August 31, 2010

BEETROOT PARATHA



INGREDIENTS

Beetroot ---------------------- 1/4 cup cooked
Onion-------------------------- 1/2 of medium sized chopped
Ginger ------------------------ 1/2 tsp chopped
Garlic ------------------------- 1/2 tsp chopped
Green chilly-----------------  1 chopped
Coriander leaves----------  chopped , a few
Cumin seeds---------------   1/4 tsp
Turmeric powder---------- 1/4 tsp
Coriander powder--------- 1/2 tsp
Chilly powder--------------- 1/4 tsp 
Garam masala powder----1/4 tsp
Oil-------------------------------1 tbsp
Wheat flour-------------------1 cup
Butter as needed
Salt as needed



METHOD
  1. In a medium heat pan, add a tbsp of oil and saute onion. Then add cumin ,ginger, garlic and green chilly.
  2. Then add turmeric powder,red chilly powder, coriander powder and garam masala powder.
  3. Add the cooked beetroot in it and mix. Add needed salt  and chopped cilantro leaves
  4. Check the seasoning . Cook till all moisture is absorbed.
  5. Now grind this coarsely in a blender. This helps easy rolling. Don't blend too much.
  6. Keep the ground mixture aside.
  7. Next knead the paratha dough. For this, take a cup of wheat flour and mix in the ground mixture. Check the salt and add needed warm water. Mix it to a smooth dough. Add a tsp of melted butter and mix again. Keep the dough for 15 minutes.
  8. Then make small dumplings out of the dough and roll it in to parathas. Dust in needed dry flour whlie rolling to prevent sticking.
  9. Now heat a griddle and place a paratha in it. When it start bubbling slightly, flip it to other side . Once both sides are cooked, take it out and spread melted butter or ghee on top of it. Repeat the same with all parathas.
  10. Serve hot with yogurt, pickle etc.
Note: Dust off the excess flour from the rolled parathas before cooking it in griddle.


I am sending this to Food palette red event giveaway hosted by Akheela of Torviewtoronto

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