I love beets. They are such a versatile veggie and can be used in savory and sweets alike. Though I love making a Poriyal or a hummus about them and are my go-to dishes. Other than that I also love a nice Beetroot Upma, Dosai, Ravioli, Soup and even Parathas.
My husband is not a beetroot fan and isn’t fond of beetroot salads like me. So I like to puree it and use it to my batter or flour. And he loves all these dishes, plus it gives such a beautiful pink colour to the dishes which makes them absolutely gorgeous. Since I also had some fresh garlic greens, I added those to the dough too and it enhanced the flour even more.
PREPARATION TIME: 15 minutes
COOKING TIME: 10-15 minutes
DIFFICULTY SCALE: Medium
- Beets – 2
- Garlic greens – 10 or so
- Green chilli – 1
- Cumin seeds – 1/2 teaspoon
- Ginger – 1 small piece, finely diced
- Whole wheat flour – 1 cup
- Jowar atta – ¼ cup
- Chana atta – ¼ cup
- Vegetable oil – few tablespoons
- Black and white sesame seeds – 1 tablespoon
- Carom seeds/Ajwain – 1 teaspoon
- Salt – to taste
- Peel and wash the beets thoroughly. Chop them roughly into bite-size pieces.
- In a pan, add some oil and cumin seeds. Once the cumin seeds crackle, add the beets, ginger and green chilli and some salt.
- Add some water and allow the beets to cook on low flame for 7-8 minutes till they soften.
- Cool slightly and then grind them into a smooth paste.
- Add the paste in a big bowl and add all the flours. If you don’t have any other flour, then use whole wheat flour only. Adding multi-grain flour increases the nutrient value and makes the parathas crispy.
- Add some sesame and carom seeds and some more salt. Finely chop the garlic greens and then knead everything into a smooth flour. Rest the dough for 10-15 minutes.
- Once the dough has rested well, make small balls out of it and roll them into parathas/flatbread.
- Heat a tawa or flat pan and add the rolled paratha to it. Allow it to cook on one side for 3-4 minutes till it gets a few light brown markings.
- Flip on the other side and grease the upper side with some oil.
- Flip on the other side after 2-3 minutes and grease the other surface too.
- Press the parathas for a minute or so and allow them to crisp up.
- Repeat the same step with all the parathas and serve hot with pickle and curd.