Ingredients:
For stuffing
1 cup grated Beet root
½ cup grated Carrot
½ cup grated cabbage
¼ cup finely chopped Capsicum
1/3 cup grated Onion
1 tbs Red chili powder
½ tbs Garam masala powder
1 tbs Tomato sauce
2 tbs Oil
Salt to taste
For Paratha
½ cup thick Spinach pure
2 cup Wheat flour
1 tbs Oil
Salt to taste
Method:
For stuffing
Heat the 2 tbs oil in a pan and add 1/3 cup grated onion and Sauté well in it, then add 1 cup grated Beet root ,½ cup grated Carrot , ½ cup grated cabbage , ¼ cup finely chopped Capsicum, 1tbs Red chili powder, ½ tbs Garam masala powder ,1 tbs Tomato sauce and salt to taste cook it for 3 to 4 minutes and keep aside.
For Paratha
Blanched the spinach for few minutes and strain the water and make smooth thick puree in mixer. Add 2 cup Wheat flour in a bowl, add 1 table spoon oil and salt to taste and make a soft dough by adding spinach puree and give rest for 15 minutes. Make thick roti from the dough and place the beet root stuffing in between and cover with dough from all sides , Dust with flour and roll out into thick parathas. Cook on hot tava with butter/ghee. Serve hot with curds.
