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Beetroot  Paratha   Veg   HT  ACC  Pakistani  Indian  60mins



Makes 6     Hot  Vegetarian  Vegetables  bread  Accompaniment  Curry  Curries  Ind Pakistan  India Asia  Asian


For the dough
225g/8oz Plain Flour
2 tbsp Chickpea/Besan Flour
1 Raw Beetroot, grated
25g/1oz Freshly Chopped Coriander Leaves
1 tbsp Oil
2 tbsp Sesame Seeds
1 tbsp Red Chili Powder
1/2 tbsp Turmeric
Salt to taste

Approx 240ml/8fl.oz. Water
Other ingredients
Oil or melted butter or Ghee for brushing
Extra Flour for dusting



1. Place all the dough ingredients in a large mixing bowl together with most of the water and knead well to form a medium soft dough, adding a little more water or flour as necessary. Knead for 5 to 8 minutes. Place it back into the bowl, cover with clingfilm and set aside for 20 minutes.

2. Divide the mixture into balls about 5cm/2-inches in diameter and roll out each ball into circles about 10cm/4-inches in diameter.


3. Brush each circle with oil/melted butter/ghee and dust lightly with flour. Fold into half, so it looks like a "D" then brush with more oil/melted butter/ghee and lightly dust again with flour.

4. Fold the "D" in half so it looks like a triangle then roll it out into circles about 3mm/1/8th inch in thickness.

5. Heat a heavy frying pan until hot then add a paratha and cook for 1 minute. Turn and brush the cooked side with oil/melted butter/ghee whilst cooking the other side for 1 minute.


6. Turn again and cook the first side until golden brown and beginning to crisp, brushing the top with oil/melted butter/ ghee, then turn once more and cook the other side until golden brown and beginning to crisp. For best results, eat straight from the pan!


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