Beetroot ka paratha banane ke liye niche diye gaye step-by-step instructions ka palan karein:
Samagri:X
- 1 medium-sized beetroot (chukandar), kaddukas kiya hua
- 2 cups gehu ka atta (whole wheat flour)
- 1/2 teaspoon ajwain (carom seeds)
- 1/2 teaspoon namak (salt), swad anusar
- 1/2 teaspoon lal mirch powder (red chili powder), swad anusar
- 1/2 teaspoon haldi powder (turmeric powder)
- 1/2 teaspoon garam masala powder
- 2-3 hari mirch, barik kata hua (optional)
- 1 tablespoon tel (oil) ya ghee parathe ke upar lagane ke liye
- Pani parathe ke aate banane ke liye
Instructions:
- Ek bade bowl mein gehu ka atta lein aur usme ajwain, namak, lal mirch powder, haldi powder, garam masala powder, aur kaddukas kiya hua beetroot dalein.
- Ab thoda-thoda pani dal kar aata gund lein aur smooth, soft dough taiyar karein. Aapko dhyan rakhna hai ki aata na bahut kadak ho aur na bahut soft ho. Aate mein thoda sa tel ya ghee dal kar achhi tarah se gund lein.
- Ab aata ko 15-20 minute ke liye dhak kar rakh dein, taki aata aaram se set ho sake.
- Aate ko chhote chhote lohe ki taviyon mein divide karein aur har ek ko belan se bel kar chhoti roti banayein.
- Roti ke beech mein 1/2 teaspoon tel ya ghee lagayein aur fir doosri roti se cover karein.
- Ab belan se gently press karke roti ko ek paratha jaisi shape mein bel lein. Dhyan rahe ki paratha ke edges moti na ho, unhe thoda patla rakhein.
- Ek non-stick tava ko garam karein aur uspar ek paratha rakhein.
- Paratha ko dono taraf se golden brown hone tak pakayein. Tel ya ghee ka upayog karein taki parathe crispy aur flavorful ho.
- Aise hi sabhi parathe taiyar kar lein.
- Beetroot parathe ko thoda sa tel ya ghee laga kar garama garam serve karein, saath mein dahi, achaar ya chutney ke saath enjoy karein.
Beetroot paratha ek swasthik aur tasty paratha hai jo aapko beetroot ke poshak tatvon ka bhi labh deta hai. Aap isey breakfast, brunch ya lunch mein bana kar khayein.