Do- Rangi Paratha
by snene
Added to 1 cookbook
This recipe has been viewed 6558 times
A double coloured paratha. . . Attractive and delicious!
Method- In a deep bowl, combine the beetroot with 1 1/2 cup of wheat flour, 1 tsp cumin seeds powder, 1 tsp of chilli powder and salt, mix well and knead into a soft dough, using enough warm water.
- Divide the dough into 4 equal portions and keep aside.
- In another bowl, combine the spinach with remaining whole wheat flour, cumin seeds powder and red chilli powder and mix well.
- Add the garlic and salt and knead into a soft dough, using enough warm water.
- Divide the dough into 4 equal portions and keep aside.
- Take one portions of each dough and press them one above the other.
- Roll out the dough into a circle of 6" diameter, using wheat flour for rolling.
- Heat a tava and cook the paratha, using little oil, till golden brown spots appear on both the sides.
- Repeat the steps 5 to 8 to make 3 more parathas.
- Serve hot.
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This recipe was contributed by snene on 30 Jun 2011
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