Beetroot parathas

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INGREDIENTS: 
  1. 2 Cups Atta/ Whole Wheat Flour 
  2. 2 Beetroots 
  3. 1 Onion 
  4. 2 Green Chillies chopped 
  5. 1 Teaspoon Salt 
  6. 1 Teaspoon Red Chilly Powder/ Paprika 
  7. 1/2 Teaspoon Jeera /Cumin Powder 
  8. 1/2 Teaspoon Garam Masala 
  9. 2 Teaspoon Ajwain/Carom Seeds 
  10. 2 Tablespoon Oil 
  11. 2 Tablespoon Ghee/ Clarified Butter 
  12. Water as Required for Kneading 
PREPARATION TIME: 30 Minutes 

HOW TO PREPARE: 
  • Peel the beetroot and grind it to make a thick paste 
  • Take the Atta / flour in a big tray 
  • Add salt, Jeera powder, garam masala and 1 teaspoon ghee to Atta 
  • Sprinkle Red chilly powder and Ajwain / Carom Seeds 
  • Pour the beetroot paste and chopped green chillies 
  • Finely chop Onions and add that to flour as well 
  • Knead the flour, add water or extra flour only if required 
  • Keep the dough in a Cling sheet for 10-15 minutes to rest 
  • Take a portion of atta and roll it round with a rolling pin till 6" in diameter 
  • Place it on tawa/griddle and cook both sides for 2 - 3 mins till brown spots appear 
  • Then add ghee as required on both sides and cook again for 1 - 2 mins 
  • Take it off from tava and serve hot Serve parathas with pickle, plain yogurt, raita or simply with hot tea/Chai

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