Ingredients :
(Serves: 6, cooking time: 45 minutes)
Method
Take a deep bowl. Mix the wheat flour, salt , gram flour, red chili powder , turmeric powder, hing, grated beetroot and finely chopped coriander leaves. Knead them to form a smooth dough by pouring little amount of water at a time. see to it that you don't pour lot of water in the beginning itself, you have to be really careful while kneading the dough.
Keep the dough covered for about 30 minutes.
Make small balls out of the dough. Take a ball, dip them in the wheat flour so that it does not stick on to the surface. Roll them to form a circle, apply little oil on the surface and get all the edges together to form a ball again. Dip the ball in the the wheat flour, and roll them to form a circle. Heat a griddle/Tawa place this circle/ parantha and flip them alternatively when they start to change colour. In between gently press the edges of the parantha to make sure that it is cooked from all sides. Apply oil on the parantha to keep them very soft.
Beetroot parantha is ready. you can serve these with pickle, curd or beetroot chutney.
Please try this simple recipe and give me the feedback and additions that you would have tried while making this parantha.
Enjoy cooking!!!!
Like it? Let us know your thoughts
(Serves: 6, cooking time: 45 minutes)
- Grated beetroot: 1 no. (medium size)
- wheat Flour: 2 cups
- Cilantro/Corriander leaves: 1 bunch
- Gram Flour: 2tbs
- Red Chilly powder: 1 tsp
- Turmeric Powder: 1/4th tsp
- Salt to taste
- Water to knead
- Oil
- Hing: 1/4th tsp
Method
Take a deep bowl. Mix the wheat flour, salt , gram flour, red chili powder , turmeric powder, hing, grated beetroot and finely chopped coriander leaves. Knead them to form a smooth dough by pouring little amount of water at a time. see to it that you don't pour lot of water in the beginning itself, you have to be really careful while kneading the dough.
Keep the dough covered for about 30 minutes.
Make small balls out of the dough. Take a ball, dip them in the wheat flour so that it does not stick on to the surface. Roll them to form a circle, apply little oil on the surface and get all the edges together to form a ball again. Dip the ball in the the wheat flour, and roll them to form a circle. Heat a griddle/Tawa place this circle/ parantha and flip them alternatively when they start to change colour. In between gently press the edges of the parantha to make sure that it is cooked from all sides. Apply oil on the parantha to keep them very soft.
Beetroot parantha is ready. you can serve these with pickle, curd or beetroot chutney.
Please try this simple recipe and give me the feedback and additions that you would have tried while making this parantha.
Enjoy cooking!!!!
Like it? Let us know your thoughts
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