Asian delights - Beetroot paratha

In northern india, it is not unusual for pregnant women to regularly eat beetroot parathas because th root is believed have healthful properties that will lead to the smooth delivery of a healthy baby. The parathas can be made in advance and kept frozen. Heat them in a frying pan or in a microwave oven before serving. To make this paratha more attractive to children, replace the seasoning ingredients, such as chilli powder and ground turmeric, with some sugar or jam. The sweet parathas are yummy too.

INGREDIENTS

• Wholemeal flour - 100g
• Plain flour - 350g
• Chickpea flour - 50g
• Beetrrot - 125g
• Finely chopped coriander leaves - 2 Tbsp
• Melted ghee or butter - 1 Tbsp + extra for brushing
• White sesame seeds - 2 Tbsp
• Chilli powder - 2 tsp
• Ground turmeric - 1 tsp
• Fine salt - 1 1/4 tsp
• Water - 400 ml

METHOD

• Combine all ingredients in a mixing bowl and knead a form a medium-soft dough. Add a little more water or flour, if dough is fry or wet, respectively. Knead dough well, about 8 minutes, then cover with plastic wrap and set aside for 30 minutes.
• Divide rested dough into balls about 5cm (2-in) in diameter. Roll out each ball into a round paratha about 10cm (4-in) in diameter.
• Heat a frying pan until hot. Place a paratha on it and cook for about 1 minute. Turn paratha over and cook for another minute, brushing cooked side with a little melted ghee or butter.
• Then paratha over again and cook greased side until golden brown and beginning to crisp. Brush melted ghee or butter on top, then turn over once more and cook until other side is equally brown and crisp.
• Remove to a plate plate and repeat until ingredients are used up. Served parathas with curry or chutney.