Beet root parantha

As always wondering, what to make at the breakfast.. something which is healthy, tasty and different too. Nothing is as easily accepted as a parantha, on the breakfast table, which ever variant it is..

Beet root, a vegetable rich in Iron, is highly recommended for anemic patients, though not relished by many. A beet root parantha is one of the ways to get those people interested in having it..

Ingredients :

• 3 beet roots.
• 2 tsp chat masala powder
• 1 tsp cumin powder
• 2 tsp chopped green chillies
• 2 tbsp. chopped coriander leaves.
• ghee to apply on the paratha.

• wheat flour to make the parantha
• water and oil to kneed the dough.

Method :

• Take three beet roots and grate them.

• In a pan, roast beet root. Add chat masala powder, cumin powder, salt, chopped green chillies and coriander to the beet root. Roast till all the moisture from beet root is absorbed. Allow it to cool or the mixture will keep popping from the sides of the paratha.
• Avoid boiling and mashing beet root as the taste is lost in boiled water.

• Knead dough with wheat flour. You can also use maida. It is tastier with maida flour though ...not that healthy.

• Make two puris and place the beet root mixture in between the puris. Stick it from all sides and using a rolling pin make paratha.

• Cook on both sides applying ghee.

• Serve with curd or sweet chutney.