• Aanal Kotak

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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