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Add two tsp. ghee to dough and mix well.
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Add required water and make a soft dough
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Make a paste of beetroots, Onions, ginger, garlic and green chilly
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Take a vessel and fry above paste on low flame with lid covered
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Once water gets evaporated and almost dry, remove from heat.
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Divide dough into a small portion (balls) of equal size
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Roll small portion ball to puri size and fill beetroot dry paste.
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Seal the ends and gently roll this dough filling to paratha.
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Heat the pan and apply little oil or ghee and cook paratha on low flame.
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Beetroot Parathas tastes great with chutney.