Bebo finished off his paneer chapatis I had packed yesterday. But he brought the entire curd rice back. “I don’t like curd rice, I like only curd”, he tells me. At home, I use various methods including coaxing, bribing and black mailing him to eat his curd rice. For the summer, we need that rice mixed with yogurt to cool our body down. So changing tracks today and send him off with beetroot paranthas with a cup of yogurt to go with it.  He was pretty excited about the purple paranthas.

I had book marked this recipe for Beetroot Paranths from Tanya Mehta’s book, Paranthas and Rice for Kids, a long time back. So finally making these. I was worried that these will taste sweet and won’t be suitable for adults, but these were just fine. They had a beautiful color and they tasted perfect – not sweet at all.

These are essentially beetroot and soya paranthas. Since I didn’t have any soya at home, I used whole wheat flour itself. So here is my adapted version of  Beetroot Paranthas.

Ingredients:

Beetroot : 1 small, boiled and grated – about 1/2 cup

Whole wheat flour/Atta: 1 1/2 cups

Coriander : 2 -3 tbsp, chopped fine

Chat Masala : a pinch (I used Chana Masala)

Salt : 1 tsp

Milk : as required

Method: 

1. Mix everything together in a big bowl. Add milk as required. Kneed and make a smooth dough.
2. Divide the dough into 5 or 6 equal parts and roll each one of them into 6″ round circles,
3. Heat a tawa and cook these like normal chapatis.
4. Add half a teaspoon of ghee on both sides while cooking to keep them soft.
5. Serve with yogurt.

Note:

The original recipe had only 1/2 cup atta and had 1 cup of soya flour (you can grind soya chunks to get soya flour. 1/4 tsp cumin powder was also in the list. I didn’t have any, so didn’t use it.

Sending this for Priya’s Bookmarked Recipes Every Tuesday and Torviewtoronto’s Food Palatte Series – Purple.