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Ramadan Special - Spinach & Beetroot Pin Wheel Paratha
Introduce
Chef :
Bethica DasRamadan Special - Spinach & Beetroot Pin Wheel Paratha
Bored with the same old paratha? Want to make something new and interesting? Then make these attractive & colourful parathas with the goodness of spinach and beetroot.
Ingredient
3 cups
whole wheat flour
1 tbsp.
oil to knead
pinch
baking soda (opt)
1/2 tsp.
sugar
to taste
salt
Cooking instructions
* Step 1
Mix 1 tbsp. oil, sugar and baking soda to the flour. Now divide into three equal portions. To one portion, add the spinach puree and knead into a dough. Add water if required. Keep aside. To the second portion, add the beetroot puree and knead into a dough with required quantity of water. Keep aside. Knead the remaining flour with enough water and keep aside for 10-15 minutes. Roll all the three dough separately into a big circle, just like chapatti by dusting some flour.
* Step 2
Stack them one over the other and roll them tightly from one end to the other. Cut into 1/2" thick rounds.
* Step 3
Roll out each round into a round paratha.
* Step 4
Heat a tawa and fry them on both sides till light golden in colour by drizzling some oil over it and around the edges.
* Step 5
Serve them hot with any side dish.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
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