This paratha is a simple and easy recipe, and is packed with nutrients, fiber and potassium. It is made by using root vegetables (beetroot, radish and carrot), which are rich in nutrients, low in fat, calories and cholesterol, and are available in this winter season.
Radish is rich in foliate (folic acid), calcium, potassium, and dietary fiber and moderately high in Vitamin C. Beetroots and carrots are anti-bacterial, antioxidants, high in Vitamin A. It cleans your liver and digestive system.
1 cup grated radish
1 cup grated beetroot
2 1/2 cup wheat flour
1/2 cup gram flour
1 tablespoon oil
2 green chili, chopped (optional)
1/4 teaspoon turmeric powder
1 pinch asafetida
1 tablespoon roasted cumin powder
1 tablespoon fennel seed
Salt to taste
Extra wheat flour for dusting
Oil or Butter for frying
Mix the wheat flour, gram flour and 1 tablespoon of oil. Add cumin powder, red chili powder, turmeric powder, asafetida, chopped green chili and fennel seed in it.
Add grated carrot, radish, and beetroot into the flour mixture. Mix well. Knead the dough using warm water as needed.
Apply little oil around the dough, cover and keep it aside for 15 minutes. Divide the dough into 8-10 equal portions depending on your desired paratha size.
Heat the skillet on medium flame. Take the dough, flatten it with your palm, dust it with wheat flour and roll out each ball of dough thinly.
Put the rolled paratha on the hot skillet. Cook both sides using little oil. Cook the paratha till golden Browne. Serve hot with curd, chutney or pickle.
If you are health conscious you can use peanut butter.