Beetroot lachha paratha-How to make-Step by step photos & Video

Cuisine Style: North India | Preparation Time: 10 minutes | Cooking Time: 5 minutes | To Serve: 3 | Take with: Kurma, raitha, pickle | Type: Breakfast, Lunch

Ingredients

• Wheat flour – 1 cup
• Beetroot - 1
• Ghee - 2 tbsp
• Salt to taste
• Oil – 1 tbsp
• Water as needed

Method

• Peel off the beetroot skin, finely chop or grate
• Then put beetroot in a mixer jar, finely grind with half cup of water. Strain without lumps.
• In a bowl add wheat flour, salt, beetroot juice mix well
• Then add water Knead it and make soft dough. Pour 1 tbsp of oil, Cover it & leave it for 15 min.
• Divide the dough into equal size balls
• Sprinkle flour then roll out each ball in to large circle shape chapathi , fold & make spiral shape.
• Sprinkle flour & roll out into thick or thin paratha.
• Heat iron dosa tawa , place beet paratha & add 2 tbsp ghee/oil cook till crisp & light brown.
• Turnover and cook both sides till golden brown
• Then cut off heat serve hot with pickle, raitha or cucumber.

How to make Beetroot lachcha paratha-Step by step photos

Add beetroot in a mixie jar, grind to fine puree with half cup of water

In a bowl add, wheat flour and salt

Add beetroot puree, strain wiht out lumps

Knead it & make soft dough

Divide the dough into equal size balls

Sprinkle flour, roll out into thin chapathi

Drizzle ghee over the chapathi

Fold

Make spiral shape

Sprinkle flour, roll out into thin or thick paratha

Raw beet lachha paratha ready

Heat iron dosa tawa, place raw paratha, add 1 tbsp ghee

Cook till crisp and golden brown

Crispy multi layered beetroot paratha ready

Serve hot with paneer butter masala or any gravy