Beetroot Paratha

Ingredients

1. Whole Wheat Flour (Atta) 1 cup 

2. Beetroot Juice 1/4 cup Freshly extracted, unseasoned.

3. Salt To Taste Approx. 1/4 to 1/2 teaspoon.

4. Ghee or Oil 1 teaspoon For adding to the dough (optional, for softness)

5. Ghee or Oil For Roasting About 1/2 teaspoon per paratha.

6. Additional Water As Needed May be needed, but start with the juice first.

7. Dry Flour For Dusting For rolling the parathas.

Instructions

1. Knead the Dough

Combine Dry Ingredients: In a large bowl or parat (shallow Indian kneading plate), add the 1 cup whole wheat flour and salt (1/4 to 1/2 tsp). Mix well.

Add Ghee (Optional): Add 1 teaspoon of ghee (or oil) to the flour mixture. Rub it into the flour using your fingertips until the mixture resembles coarse crumbs. This helps make the parathas soft.

Add Beetroot Juice: Gradually pour in the 1/4 cup of beetroot juice. Mix and start bringing the dough together.

Knead: Knead the mixture until a soft, pliable, and smooth dough is formed.

Adjust Moisture: The 1/4 cup of juice is likely close to the right amount, but if the dough is too stiff, sprinkle in a tiny bit of water (1/2 tsp at a time). If it is too sticky, sprinkle in a little flour.

Rest: Cover the dough with a damp cloth or lid and let it rest for 15 to 30 minutes. This allows the gluten to relax, making the dough easier to roll.

2. Roll the Parathas

Divide: Divide the dough into equal portions. For 1 cup of flour, you should get about 4 to 5 balls (lime-sized).

Shape: Take one ball and flatten it slightly. Dust it lightly with dry flour.

Roll: Using a rolling pin (belan), roll the dough ball into a round paratha (or triangle/square if you prefer layers) about 5 to 6 inches in diameter. It should be slightly thicker than a regular chapati/roti. Dust with flour as needed to prevent sticking.

3. Roast and Finish

Heat the Tawa: Place a flat griddle (tawa) over medium-high heat until it is hot.

First Cook: Place the rolled paratha on the hot tawa. Cook for about 30 seconds to 1 minute, until you see small bubbles appearing on the surface.

Flip: Flip the paratha to the other side.

Apply Ghee: Once the second side is about halfway cooked (small brown spots appear), flip it back again. Now, drizzle or brush 1/2 teaspoon of ghee (or oil) around the edges and on top of the paratha.

Press and Cook: Cook until golden-brown spots appear on both sides. Use a spatula to gently press down on the edges of the paratha to ensure it cooks evenly and puffs slightly.

Serve: Remove the paratha from the tawa and serve immediately, or keep them stacked in a clean cloth-lined container (like a casserole) to keep them soft.

Serve the hot beetroot parathas with yogurt (curd), pickle, or any side dish of your choice.

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