BEETROOT PARATHA WITH CARROT CAPSICUM ACHAR
CHEF: AANAL KOTAK
Prep Time: 20 Minutes
Cook Time: 20 Minutes
INGREDIENTS FOR BEETROOT PARATHA:
1/4 Cup Boiled, Peeled And Grated Beetroot
1 Tbsp Sesame Seeds (Till)
½ Cup Whole Wheat Flour
2 Tsp Oil
½ Tsp Chilli Powder
½ Tsp Coriander (Dhania) Powder
¼ Pinch Of Asafoetida (Hing)
Salt To Taste
Whole Wheat Flour For Rolling
2 Tsp Oil For Cooking
2 Tsp finely chopped garlic
½ Cup Coriander
INGREDIENTS FOR CARROT CAPSICUM ACCHAR:
½ Cup Capsicum (sliced)
½ Cup Carrot (sliced)
2 tbsp Aachar masala
METHOD FOR CARROT CAPSICUM ACCHAR:
Take a pan , heat oil
Add capsicum (sliced), carrot (sliced) and Aachar masala then sauté for a few minutes
Sift directly in a bowl. Keep aside.
Method for beetroot paratha:
Take a deep bowl add whole wheat flour.
Add coriander finely chopped, garlic finely chopped, sesame seeds.
Add asafoetida, cumin seeds, red chilli powder, salt as per taste and mix it.
Add blanched beetroot and knead into soft dough, while using very little water.
Divide the dough into 4 equal portions and roll out each portion into a circle of 4” diameter, using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.
It can be served hot / cold with carrot- capsicum Aachar
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