Beetroot Turnip Paratha
by Aroma-Sandhya Shenoy

Just a single beetroot and turnip was left and was not sufficient to prepare a vegetable, so thought of just mixing both and preparing a paratha for breakfast. This recipe is colourful and also adds to health benefit. You can use any leftover vegetable for this paratha.

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Beetroot Turnip Paratha recipe - How to make Beetroot Turnip Paratha

1 turnip
1 beetroot
3 green chillies

For The Dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp grated ginger (adrak)
2 tsp green chilli paste
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp sesame seeds (til)
1 tsp lemon juice
2 tsp salt
2 tsp oil
1/2 cup chopped coriander (dhania)

Method

Clean and cook beetroot and turnip in pressure cooker together for 1 whistle.
Once cool remove the skin and grind beetroot, turnip and 3 chillies together to a fine paste without adding water. Keep aside.
Combine all the ingredients of the dough along with the prepared paste, mix well and knead into a soft dough.
Keep the dough for 15 minutes covered with wet cloth.
Roll like chapatti and fry it on a non stick pan with little oil or butter as per taste.
Beetroot and turnip paratha is ready to serve with any type of pickle, butter or ketchup.