For the GREEN CORIANDER- COCONUT CHUTNEY we have to wash the coriander leaves and discard the roots. Peel the skin of the garlic clove and wash it along with the green chilli.
Blend together the coriander leaves, shredded coconut, roasted peanuts, garlic clove and green chilli.
Pour onto a bowl. Add the juice of half a lemon and salt. Mix well.
Refrigerate for 1 hour before serving.
For the BEET ROOT PARATHA.....
Peel, wash and shred the beet root. Wash and chop the coriander leaves discarding the roots. Chop the green chillies too.
Take the atta, maida, salt, 1tbsp oil in a bowl. Mix together and rub for 2 minutes.
Now add the shredded beet, chopped coriander leaves and green chillies.
Mix well and rub for 3-4 minutes. Add little water if only required.
Keep on rubbing until a smooth dough is formed.
Take the oil for frying the parathas in a bowl.
Heat the tawa. Make balls and dust with little flour.
With help of rolling pin and base shape into round parathas.
Place a paratha in the hot tawa. Turn over.
After 1/2 a minute add the oil.
Fry each side till done.
Serve hot with the chutney and a vegetable of your choice.