My son being a fussy eater when it comes to vegetarian food. So, I have to find out different ways to give him the proper nutrition. Surprisingly, this is the only vegetarian paratha which he enjoys and loves to have it with curd. It is simple, flavorful and very delicious. It’s a win-win situation so we both are happy J
3 cups, whole wheat flour
1 cup, beetroot, grated
5 tbsp, curd
2 tsp, kasuri methi(dried fenugreek), crushed
1 tsp, carom seeds(ajwain)
1 tsp, cumin powder
½ tsp, red chili powder
1 nos, green chili, finely chopped (more or less as preferred)
1 tsp, dry mango powder(amchoor)
½ tsp, garam masala powder
¼ cup packed, coriander leaves, finely chopped
Water for kneading
Oil/ghee for frying
In a large bowl, mix all the ingredients.
Now, add little water at a time and start kneading the dough.
Knead till the dough get a soft consistency.
Divide the dough into medium sized equal balls.
Flour the surface and roll each ball to make a paratha.
Place the paratha on the hot griddle and allow it to get brown spots on the lower side. Flip it and repeat for the other side. Apply ghee, butter or oil and fry till you get nice brown spots and parathas are cooked well.
Enjoy them hot with curd, kachey aam ki chutney or pickle.