Beetroot Pudina Paratha

Beetroot is I guess one and the only vegetable with high pigment content. So high, that it leaves numerous stains after is cut. More the color, higher is the antioxident content. I don't find it very pleasing to taste, (most of us don't) but we cannot even avoid its health benefits..it is excellent for removing toxins from our body, is heart friendly, keeps the digestive tract healthy and provides a large range of nutrients apart from iron and fibre.
I make these parathas just to make sure its included somewhere in the diet. With the hint of pudina these taste really good!

Ingredients :

• Wheat flour : 11/2 cup
• Beetroot : 1 no
• Pudina (mint leaves) : few sprigs
• Sesame seeds (til) : 1 tsp
• Green chilies : 2-3
• Coriander powder : 1 tsp
• Red chilly powder : 1 tsp
• Salt to taste
• Oil : 1-2 tbsp

Method :

• Take wheat flour in a bowl or may be in a plate. Grate the beetroot and add to the wheat flour
• Add finely chopped pudina, very finely chopped green chilies, sesame seeds, coriander powder, red chilly powder and salt
• Add around 2 tsp of oil and knead it into a soft dough. Rub a few drops of oil over it and set aside covered for 15-20 min
• Knead dough once and divide into golf ball size portions. Flatten each between palms, dust with flour and roll into parathas.
• Place paratha on tawa and cook till brown spots appear on both the sides. Smear oil on each side.
• Serve hot with curd, chutney or tomato sauce!