Tuesday, December 18, 2007

Beetroot Parathas

2 cups wheat flour
Water for kneading the dough
Salt to taste
2 tbsp. ghee
Add two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.
For the stuffing:
2 cups beetroot, grated fine
4 medium sized onions
4 green chillies
2.5 cm. ginger
4 flakes garlic
1 tsp. garam masala powder
Salt to taste
3 tbsp. ghee
Grind all the ingredients, except garam masala powder, to a paste. Heat ghee in a vessel and fry the beetroot paste on a low
flame. Cook covered, till the mixture is almost dry. Remove from heat.
Divide the paratha dough into small balls. Roll out each ball into a small puri, put a little beetroot filling in the centre and
seal the edges. Roll out into parathas. Heat tawa, add some ghee and fry the parathas till light brown.

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