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| Main ingredients | Whole wheat flour, Beetroot puree, Carom seeds, Salt, Ginger-green chilli paste, Oil, Ghee |
| Cuisine | Indian |
| Course | Bread |
| Prep time | 30-35 minutes |
| Cook time | 15-20 minutes |
| Serve | 1 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups whole wheat flour (gehun ka atta) + for dusting
- 1 cup boiled beetroot puree
- ½ teaspoon carom seeds (ajwain)
- Salt to taste
- 1 teaspoon ginger-green chilli paste
- 1 tablespoon oil
- Ghee for applying
Method
- Take whole wheat flour in a large parat, add carom seeds, salt, ginger-green chilli paste and beetroot puree and mix well. Add ½ cup water, little at a time, and knead into a soft dough. Add oil and continue to knead for 1-2 minutes. Cover with a damp muslin cloth and set aside for 10-15 minutes.
- Divide the dough into equal portions and shape them into balls. Dust the worktop with some flour, place each ball over it, dust some flour over it and roll it into a disc.
- Heat a non-stick tawa, place the discs on it, one by one, and cook for 1-2 minutes. Flip and cook the other side for 1-2 minutes as well. Apply some ghee and cook for a few seconds. Place the paranthe on a plate and let them cool down.
- Cut the paranthe into 4 triangles. Pack them in a piece of thick tissue paper and put in one tiffin box.
- Alternately place some paneer bhurji on each parantha and roll. Halve the rolls and place them in a rectangular tiffin box. Place the energy balls in a cupcake liner and place that in the tiffin box.
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