Beetroot Paratha

Beetroot paratha is very easy to make. Eye appealing paratha, even those who don't eat or like beetroot, they will readily gulp this paratha. Thia is a very nutritive recipe. And you can make  it quickly for mornings breakfast or even for lunch/dinner time. Having it hot along butter or even thick curds is just toooo GOOD!!

Stuffing:
2 medium Beetroot (Peel the skin & grate finely)
1 tbsp kasturi methi
5 garlic flakes chopped finely
2 green Chilies (finely chopped)
1/2 tbsp Cumin powder
1 small tsp coriander powder
1 tbsp tomato sauce
1 tbsp soya sauce
Butter / ghee/ oil

Preparation of stuffing:

• Take 3 tbsp oil in a vok, add the garlic & green chilli, fry till till raw smell goes.

• Add the chopped onions, when it turns transparent add the soya sauce , followed by tomato sauce and saute well for a minute.

• Now add the kasturi Methi, stirr well, followed by cumin powder and coriander powder. Saute for a minute or two.

• Finally add the grated beetroot, fry well for 5 mins under meduim flame till the raw smell is gone, add salt to taste.
• Switch off the burner and keep the stuffing aside.

Dough:
1 cup whole-wheat flour, 1/2 maida
1 cup water (Use more as needed)
Pinch of salt
(Its better it use 55% of water while making a dough, I like making then very soft and you need to kneed them well for best result and keep it aside to set for 10 - 15 mins)
Preparation of  Dough:
Mix both the flour, add salt, 1 tbsp of oil , mix all well.
Now add warm water and mix dough well using hands.
Add again a little of oil , it helps the parathas to become crispy.
Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Preparation of  Paratha :

• Roll the dough by dividing it into small equal balls. Same way prepare the stuffing balls and keep aside.
• Now take a dough ball gently press the edges so that the center is little thicker. [Check picture in my previous Paratha making]
• Now keep the stuffing ball in center and fold the edges of the dough all over. 
• Gentle roll the dough using rolling pin make 6 inch circle of paratha.
• Heat the skillet on medium high. ( I used an iron skillet).
• Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
• Grease the skillet with ghee and place the paratha over the skillet.
• After a few seconds you will see the paratha change color and puff in different places. Dab ghee little while flipping the paratha's.
• Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
• Now the paratha is ready, go for the next one in same way.

Beetroot Parata