Beetroot Paratha

Beetroot is a great source of fiber, folate, manganese, potassium, iron, and vitamin. Carrots is also a good source of beta carotene, fiber, vitamin, potassium, and antioxidants and have various health benefits. This colorful paratha is healthy and nutritious and is a good choice for breakfast. #spicetadka, #nasant360
Beetroot Paratha
Serves : 5 Preparation Time : 25 minutes Cooking Time : 10 minutes
Ingredients :
2 cups Wheat flour 1 cup grated beetroot ½ cup grated carrot 1 tbsp ginger-garlic-green 1 tbsp finely chopped green chilies 1 tbsp coriander-cumin seeds powder	1 tbsp chopped coriander leaves 1 tsp carom seeds 1 tbsp amchur powder Salt to taste Oil for kneading Ghee / butter for greasing
Method :
Take a big bowl add the wheat flour, grated beetroot, carrot, ginger-garlic paste, green chilies, coriander leaves. Add the coriander-cumin seeds powder, carom seeds, amchur powder, salt and oil and mix all the ingredients well, add water if required. Knead to smooth dough and let it rest for 15minutes by greasing oil on the dough. Divide the dough into 10-12 medium balls and roll the balls and flatten it into circles by dusting wheat flour as required. Heat iron pan or nonstick pan and place the rolled paratha and cook for a minute by flipping sides and cook it on both sides, grease the paratha with ghee or butter. Serve the paratha hot with pickle or raita.