The best part of paratha is that you don’t need a special curry or sabzi to eat with. I can even eat with a spoon full of butter or raita. Well today is again a time crunch day and also had these beetroot in my fridge, which I had no idea what to do with it. I know I could have made the usual stuff, but wanted to keep it simple and healthy, at the same time I can make one dish and be done. I also wanted to get the pictures before it gets dark as it was cloudy and by the time I plated these, it started raining, but there was little light as well. Anyways besides the time crunch, the paratha’s were delicious with the butter. I had some leftover yogurt curry as well, so had some of that too.
4-5 Cups Wheat Flour
2-3 Medium Beetroot grated
1 tsp Salt
3-4 Green Chilies chopped/grated
1/4 inch Ginger chopped/grated
1. In a large bowl add all the ingredients, mix first without water.
2. You should have some crumbles, now add water little by little until you get a chapati dough. Adjust water or flour to get a perfect soft dough. I prefer not to use more flour as it will be very dry and can’t feel the beetroot much.
3. Heat a tava or pan. Take a lemon ball size of dough, dip in wheat flour and flatten it a little bit and roll it to a little thicker than chapati. you can do any shape you want.
4. When the tava is hot, place the rolled paratha, cook it for about 2-3 min on one side, flip and cook it for about another 2-3 mins.
5. Flip again and cook until you get brown spots and finally flip once more and remove it to a plate.
6. Top it or spread some butter and enjoy with or without any side dish.