Recipe card for Beetroot Stuffed Paratha:

Preparation Time : 15 mins 

Cooking Time: 30 mins

Serves: 8-10 parathas

Ingredients:

For the dough:

• 1 cup wheat flour 

• 1/2 cup semolina/rava/sooji (chiroti)

• 1 pinch baking soda 

• 3 tsp oil

• 1 tsp salt 

• water (for mixing)

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For Grinding:

• 1 small onion roughly chopped 

• 8 garlic cloves 

• 2 tbsp dry coconut pieces

• 12 red chilles

• 1 handful curry leaves

• 2 tbsp ground nuts 

• salt (as per taste)

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For stuffing:

• 2 big beetroot grated

• 1 tsp mustard seeds

• 3 tsp oil

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For serving:

• curd, red chilly powder and salt.

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Instruction:

1. In a large mixing bowl,add wheat flour, semolina/rava, salt, baking soda and oil.

2. By adding water knead well to form a soft dough.

3. Take some oil and grease it on the dough, set aside for 30 mins.

4. In a mixing jar, add onions, garlic,fresh coconut, red chilles, curry leaves, ground nuts and salt 

5. Grind it to a coarse paste and keep it aside.

6. Take a pan/kadai and heat the oil.

7. Splutter some mustard seeds and add the grated beetroot.

8. Fry for 5 mins until the rawness is gone .

9. Add the previously grinded paste and combine well.

10. Fry for 2-3 mins, make sure all the flavours are blended well and is moisture free.

11. Turn off the flame and cool the stuffing completely.

12. Once cooled, take small portions of the stuffing and make a ball like and keep it aside. (Make sure you do not make it too tight so that the stuffing gets to spread evenly). 

13. Take a butter paper and grease it with the oil. 

14. Pinch a small portion of the dough to and flatten it a little and place a portion of the stuffing in the middle.

15. Take the edge and start pleating bringing it to the center and secure it by pressing it well.

16. Flip it over and add some oil and place a smooth plastic sheet on it.

17. Start spreading with equal pressure in 360 degrees.

18. Slowly remove the plastic sheet.

19. On a hot tawa place the paratha and cook for about a minute.

20. Flip over and cook well on both the sides.

21. Serve hot with some raita or pickle.     

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