Beetroot Paratha

How to Prepare

1. In a large mixing bowl, combine 5 cups of whole wheat flour with 1 tsp of salt.
2. Add 2 cups of grated beetroot
3. 2 tsp of cumin seeds
4. 2 tsp of garam masala
5. 2 tsp of red chili powder, and 4 tbsp of chopped coriander leaves to the flour.
6. Mix well and gradually add water (approximately 1.5-2 cups) to form a soft dough. Knead for 5-7 minutes until smooth.
7. Cover the dough with a damp cloth and let it rest for 15 minutes.
8. Divide the dough into 20 equal portions and roll each portion into a ball.
9. Dust a rolling surface with flour and roll each ball into a flat circle, about 6-7 inches in diameter.
10. Heat a tawa over medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes until small bubbles appear.
11. Flip the paratha, apply 1/2 tsp of ghee or oil on the cooked side, and cook the other side for another 1-2 minutes until golden brown spots appear.
12. Flip again, apply ghee or oil on the other side, and cook for 30 seconds. Remove from tawa.
13. Repeat the process for the remaining dough balls. Serve hot with yogurt, pickle, or curry.