Name: Beetroot Paratha (Indian Beetroot Flatbread)
Yield: 2
Ingredients: 1 medium beetroot, grated; 1 cup whole wheat flour; 1/2 tsp ajwain (carom seeds); 1/2 tsp turmeric powder; 1/2 tsp chili powder; 1/2 tsp garam masala; 1/2 tsp mango powder (amchur); 2 green chilies, finely chopped; 2 tbsp fresh mint leaves, chopped; Salt to taste; 2 tbsp oil (for cooking)

Recipe Title: Beetroot Paratha (Indian Beetroot Flatbread)

Brief Description: A delicious and colorful Indian breakfast or side dish made with beetroot and flavorful spices, perfect for vegetarians and vegans.

Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

Instructions:

1. In a mixing bowl, combine the grated beetroot, whole wheat flour, ajwain, turmeric powder, chili powder, garam masala, mango powder, green chilies, mint leaves, and salt.

2. Knead the mixture into a smooth dough, adding a little water as needed to bind everything together. Let the dough rest for 5 minutes.

3. Divide the dough into equal-sized balls, about the size of a golf ball.

4. Heat a non-stick skillet or tava over medium heat.

5. Take one dough ball and flatten it slightly. Dust it with some flour and roll it out into a round disc, about 6 inches in diameter.

6. Place the rolled-out dough on the hot skillet and cook for about a minute on one side.

7. Flip the paratha over and drizzle some oil around the edges. Cook until brown spots appear on both sides, pressing gently with a spatula to ensure even cooking.

8. Repeat the process with the remaining dough balls.

9. Serve the beetroot parathas hot with yogurt, pickle, or any chutney of your choice.

Special Tips or Variations:

- You can add grated ginger or garlic for extra flavor.

- For a softer texture, you can add a little yogurt to the dough.

- Customize the spice levels according to your preference by adjusting the amount of chili powder and green chilies.

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Beetroot Paratha (Indian Beetroot Flatbread)

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