BEET ROOT PARATHA WITH CORIANDER COCONUT CHUTNEY

Summer has arrived in this island. The urge to eat lessens even for a food lover like me. The body, mind craves for more coolers. 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  to cook stuffs that strike a healthy balance of food and nutrition. There are days when my pantry literally runs out of vegetables. Mid week, back from work, I choose simple recipes to cook. I take care of few things, that they look appealing, are tasty and have nutritive value. For those who love vegetarian food, it feels good to cook and share vegetarian recipes at intervals. They may stop by some day, thank me...that will mean a lot to me. In one such day, I had one beet root, few green chillies and a handful of coriander leaves, I thought of cooking BEET ROOT PARATHA to be served with CORIANDER COCONUT CHUTNEY. I felt it would be a colourful, healthy, tasty platter. The chutney was done in 5 minutes while the beet root parathas took about 45 minutes....from preparation to cooking... within an hour a meal platter can be served to our loved ones. 

INGREDIENTS : [for beet root parathas]

Atta[whole-wheat flour] : 1/2 coffee mug

Maida[all purpose flour] : 1 coffee mug

Beetroot : 1

Green Chilli : 2-3

Coriander leaves : 2 sprigs

Onion : 1

Carom Seed : 1/4 tsp

Salt : 1/2 tsp

Water : As required

Oil : 2 tsp for each paratha + 1tbsp for the dough.

INGREDIENTS : [for the green chutney]

Fresh Coriander Leaves : A sprig or two

Shredded Coconut : 1 small tea cup

Green Chilli : 1

Lemon Juice : 1 tbsp

Salt : 1/4 tsp

METHOD :

For the CORIANDER-COCONUT CHUTNEY, we have to wash the coriander leaves, discard the root ends, also wash the green chilli.

We will blend together lemon juice, coriander leaves, shredded coconut, green chilli, salt, pour onto a bowl. 

We will refrigerate it for an hour before serving.

For the BEET ROOT PARATHA.....peel, wash, mince together the beet root, onion, green chilli, coriander leaves discarding the roots. 

Take the carom seeds, two flour varieties, salt, 1tbsp oil in a bowl. Mix together, rub for 2 minutes. Add the minced beet, coriander leaves, onion, green chillies.

Mix well and rub for 3-4 minutes. Roughly knead and keep covered for 10-12 minutes. Let the water release.

Thereafter knead the dough well. If required, you can wet your palms but do not add water. 

Take the oil for frying the parathas in a bowl. Heat the tawa. Make balls and dust with enough flour. With help of rolling pin and base shape into round parathas.

Place a paratha in the hot tawa, brush with oil. Roast well, turn over. Brush with oil and roast this side too. Fry each side well.

Serve hot with the chutney and a side dish of choice or just salad.