Beetroot Parantha

Main Ingredients	Beetroot, Wheat Flour
Cuisine	Indian
Course	Breads
Prep Time	16-20 minutes
Cook time	16-20 minutes
Serve	4
Taste	Tangy
Level of Cooking	Moderate
Others	Veg

Ingredients list for Beetroot Parantha

• 8 tablespoons Beetroot
• 2/3 cup Wheat Flour
• 1 cup Gram flour (besan)
• 8 tablespoons Carrot grated
• 8 tablespoons Green capsicum grated
• 8 tablespoons Cabbage grated
• 2 tbsps + for shallow frying Oil
• 1 1/2 teaspoons Ginger chopped
• 1 1/2 teaspoons Green chillies chopped
• 3/4 teaspoon Red chilli powder
• 3/4 teaspoon Chaat masala
• 3/4 teaspoon Chaat masala
• to taste Salt

Method

1. Squeeze out the water from grated vegetables and reserve the water. Heat two tablespoons oil in a non-stick pan. Add ginger, green chillies and sauté for one minute. Add the grated vegetables and sauté for a minute.
2. Add red chilli powder, chaat masala, salt and mix well and cook for a minute. Remove from heat and set aside. Place wheat flour and gram flour in a bowl. Add the reserved water from the vegetables and knead into a soft dough.
3. Divide the dough into eight portions and shape them into balls. Make a dent in the centre of each balls and stuff with spoonful of the cooked vegetable mixture. Enclose the vegetables with the dough and seal. Roll out each ball into six inch diameter paranthas.
4. Heat a non-stick tawa. Place each parantha on it, cook for a minute. Turn over, drizzle a little oil all around. Turn over again and drizzle some more oil all around and cook, turning sides till both the sides are evenly done. Serve hot.

Nutrition Info

Calories	1360
Carbohydrates	150.5
Protein	36.9
Fat	67.8
Other Fiber	Iron- 12.9mg