Beetroot Carrot Paratha

2 beetroot peeled and grated
2 carrots peeled and grated
1 tsp garam masala powder
1 green chili chopped
1 tbsp coriander leaves chopped
Salt to taste
Oil for cooking
Atta dough for making Parathas

 Heat oil in a pan. Add chopped green chilies, ginger garlic paste and onion. Cook till onion turns brown.
Add grated beetroot and carrot. Add garam masala, salt and cook for 9-10 minutes.
Add coriander leaves and mix well.
Allow the mixture to cool down.
Take a lemon size atta dough, fill in with stuffing and roll out to round parathas.
Cook on both sides in a flat pan applying ghee/butter.
Serve with curd and pickles

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