Saturday, November 22, 2008

Chukandar (Beet Root) Paratha

Made from beetroot, this colored…yummy…paratha (pan-fried bread) goes well with Raita/Plain Yogurt and Green Cilantro Chutney/Pickle. Try it out on any weekend for breakfast.

  • 3 cups whole wheat flour
  • 1 cup besan (chick pea flour)
  • 1 small boiled beetroot or 3-4 slices of canned beetroot
  • 2 tbsp finely chopped cilantro leaves
  • 2 green chilies finely chopped
  • Pinch of asafetida (optional)
  • ½ tsp amchur powder (dry mango powder)
  • 2 tbsp oil to knead with wheat flour
  • Salt to taste
  • ½ cup ghee or cooking oil to pan fry
  • Peel the boiled beetroot and grate it fine.
  • Take whole-wheat flour in a large bowl. Add all the ingredients along with grated beetroot, (except ghee or cooking oil). Add water to knead the flour. Knead softly till you get a smooth, medium-soft dough.
  • Add 1 tbsp of oil now and continue to knead. Once the dough is done, put it in a closed container and keep it in refrigerator for 10-15 minutes.
  • In a small pan mix, 2 tbsp of oil with 1 tsp wheat flour and keep it aside.
  • Divide the dough into equal sized portions and roll each portion into a ball between your palms. Use dry flour or oil to make smooth dough balls.
  • Follow Making Paratha - Method III
  • Lightly flour a rolling board and roll out each ball into a 6-7” circle. Now grease the top surface of this flattened dough circle with oil flour mixture prepared in small pan and fold it in a half circle in such a way that oily surface remains inside. Apply some oil flour mixture again on the folded surface of the half circle and fold it again to make a triangular structure.
  • Flour the rolling surface lightly and roll out the triangle into a flat big triangular paratha.
  • Heat a griddle (tawa) and place a paratha on the griddle. Flip the paratha when tiny bubbles rise on the surface. Drizzle a bit of ghee/oil on the top of the paratha and spread well over the surface of the paratha. Flip the paratha again after few seconds and drizzle ghee on other surface too. The paratha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other parathas until all are cooked.
  • Serve hot crispy beetroot parathas with raita/yogurt and cilantro chutney/pickle.

Do You Know:

The color of red/purple beetroot is due to a variety of betalain pigments known collectively as betacyanin pigments). Betacyanin in beetroot may cause red urine in some people who are unable to break it down. This is called beeturia.
The pigments are contained in cell vacuoles. Beetroot cells are quite unstable and will 'leak' when cut, heated, or when in contact with air or sunlight. This is why red beetroots leave a purple stain. Leaving the skin on when cooking, however, will maintain the integrity of the cells and therefore minimize leakage.

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