Beetroot, Raddish and Carrot Paratha (Root Vegetables Indian Flat Bread)

This Paratha is innovative Paratha, very simple and easy, a very healthy recipe, Packed with nutrients and high in fiber and potassium and at the same time, super delicious for meal. This paratha is made by using root vegetables (beetroot, radish and carrot) which are rich in nutrients, low in fat, calories and cholesterol and usually available throughout the year.  Beyond that, they have widely varying characteristics. Radishes are pungent, carrots are sweets and beets are earthy. 

Radish is rich in folate (folic acid), calcium, potassium, dietary fiber and moderately high in Vitamin C. Beetroots and Carrots are anti-bacterial, anti-oxidants, high in vitamin A and potassium and help in preventing constipation. They have cleansing effect on the lever and digestive system. As my daughter has chronic constipation, I always look for adding radish, beetroots and carrots into my cooking. I add it into my salad, rotis or parathas like Beetroot Poori, Paneer Stuffed Beetroot Paratha, Beetroot and Carrot halwa , Beetroot and Carrot relish, Carrot and Dates Relish and radish pancake.

Preparation Time: 10 minutes
Cooking time : 20 minutes
makes: 10-12 Parathas
Ingredients:

•     1 cup shredded carrot
•     1 cup shredded radish
•     1 cup shredded beetroot
•     2 1/2 cup whole wheat flour (add accordingly)
•     1/2 cup gram flour (besan)
•     1 tablespoon oil for moyan
•     2 green chili, chopped (optional)
•     1/4 teaspoon turmeric powder
•     1/4 teaspoon asafetida
•     1 tablespoon roasted cumin seed powder (Jeera Powder)
•     1 tablespoon fennel seeds
•     salt to taste (1 teaspoon)
•     little wheat flour for dusting   
•     oil for cooking

Method:

1. Mix the wheat flour , besan (gram flour) and 1 tablespoon of oil.
2. Add jeera powder, red chili powder, turmeric powder, asafetida, chopped green chili and fennel seeds to it.
3. Add shredded vegetables (carrot, radish, beetroot) into the flour mixture.
4. Mix well to incorporate and form a medium stiff dough (not dry). If needed add more or less wheat flour to the dough. Knead the dough well using warm water as needed.
5. Apply little oil on top of dough, cover and keep it aside for 15 minutes.
6. Divide dough into 8-10 equal portions depending upon your desired paratha size.
7. Now heat the skillet on medium flame.
8. Take a dough ball, flatten it with palm, dust it with wheat flour and roll out each dough ball thinly into a circle.
9. Drop the rolled paratha gently on hot skillet, Cook on both sides, using little oil till the parathas are golden brown.
10. Spread butter on parathas and serve hot with curd, chutney or pickle.

Notes:

• In the same way, you can make parathas with your favorite vegetables.
• You can use red chili powder instead of green chili.