Tuesday, February 9, 2010

Vegetable Paratha - BEETROOT PARATHA - Paratha Recipe, Beetroot paratha recipe

My family's taste for parathas shot up exponentially during our stay in Delhi - we became big lovers of the humble paratha. We loved visiting the famed "Paratha wali gali" in Old Delhi. This is an ancient street - maybe 500 years old - famed for its eateries - specifically parathas of course. Recipes handed from generations - father to son.

The most common parathas in Delhi were - Gobi paratha, Aloo Paratha, Mooli Paratha (yummy!) and Paneer Paratha. Some variations being the all-vegetable paratha, cabbage paratha, dal paratha etc. These are the classic stuffed parathas. I will be posting these shortly.

This is our take on the Beetroot Paratha - not really the stuffed paratha type. The reason we love this recipe is because of its unique taste, smell and of course color.

Beetroot Vegetable Paratha

Ingredients for Beetroot Paratha:
  • 2 cups - wheat flour
  • 1 medium sized beetroot - grated - retain the juice that drips out
  • 2 - green chillies - finely chopped
  • 1/4th tsp - Omum seeds (Oma in Kannada)
  • Cumin seeds (aka Jeera in Hindi, Jeerige in Kannada)
  • 1/2 tsp - garam masala powder
Method for Beetroot Paratha:
  1. Mix all ingredients with water and salt to taste. Knead it well for 10 minutes - same as chappati consistency. Extra flour can be added to maintain consistency.
  2. Make big-lemon sized balls of the flour - roll and fry.
  3. Enjoy with pickles, onion and curds!

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If you liked and used this recipe... please send in $10 (just kidding... just write a comment instead)