Wednesday, 8 April 2015


Summer is in full swing in this part of the world. That urge of eating lessens somehow even for the extreme kind of foodies. The body and mind craves for more coolers in form of ice-cold drinks. During summers we tend to use less oil while cooking, try to keep it as simple as possible, at least few days of the week. This is a wise idea and helps keep a healthy balance of food and nutrition that we are taking in. There are days when my pantry runs out of vegetables literally. Mid of the week, back from work, I go for the simplest recipes on earth. I just take care of few things, that they look appealing, are tasty and have some nutritive value. With few much loved people loving vegetarian food, it feels good to cook and post vegetarian  recipes for them. Perhaps, they stop by some day and say...thanks Soma...that will mean a lot to me. Before I try to feed you another stupid story I should get myself back on track.

It was on such a day when I had one beet root, few green chillies and a handful of coriander leaves that I thought of cooking BEET ROOT PARATHA to be served with CORIANDER COCONUT CHUTNEY. I felt they were quite colourful, healthy without compromising with the taste. The chutney was done in 5 minutes while 10 beet root parathas took about 45 minutes....from preparation to cooking... So within an hour a colourful platter of health can be served to our loved ones. 

INGREDIENTS :[for beet root parathas]
Atta[whole-wheat flour] : 2 cup
Maida[all purpose flour] : 1 cup
Beetroot : 1
Green Chilli : 2-3
Coriander leaves : 2 sprigs
Salt : 1/4 tsp
Water : As required
Oil : 2 tsp for each paratha + 1tbsp for the dough.

INGREDIENTS :[for the green chutney]
Fresh Coriander Leaves : 100 gm
Shredded Coconut : 1 small cup
Roasted Peanut : 2 tbsp
Garlic Clove : 1
Green Chilli : 1
Juice of half a lemon
Salt : As required


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.


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.


  1. Love the color of the paratha.. looks so delicious!!

  2. Thanks shubha...for your appreciations....