### TranslatedIngredients: 2 cups Whole Wheat Flour,2 Beetroots,1 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera) - roasted,Salt - to taste,Water - as required,Ghee - or oil to cook paratha ### PrepTimeInMins: 25 ### CookTimeInMins: 25 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Whole Wheat Beetroot Paratha, firstly peel the skin of beetroots and chop them into small pieces.Cook the beetroot with 2 tbsp of water till soft and tender.In a blender add the cooked beetroot pieces and grind into a thick and smooth puree, add very little water for grinding.In a wide mixing bowl add the beetroot puree, whole wheat flour, red chilli powder, turmeric powder, roasted cumin powder and salt. Mix well and knead to make smooth soft non sticky dough. If you find the dough to be very sticky add little more flour and knead.Cover and let the dough rest for about 15 minutes. Knead once again and divide the dough into equal portions.Heat an iron skillet on medium flame. Roll the dough portions into balls and flatten as thin as you prefer. Roll all the portions of the dough in the same process.Place one rolled out beetroot paratha on the preheated skillet. After few seconds, flip the paratha, and smear ghee on the side. Keep pressing the paratha and rotating it at the same time to cook on all sides.Flip the paratha and cook on the other side as well. You will notice brown spots around the parathas and it will be slightly crisp. Remove from heat and place on a platter or serve hot.Serve Whole Wheat Beetroot Paratha with Avocado Raita or Lauki raita for a healthy meal.
