Beetroot paratha with matar curry
Beetroot worked straight into the dough gives these parathas their colour and a good amount of fibre, with a light matar curry and raw salad alongside.
Serves 240 minutes
How to make:
Grate the beetroot fine. Squeeze out the excess liquid but keep it — you will use it instead of water to knead, so none of the colour is wasted.
Mix the grated beetroot into the atta with salt, ajwain and a teaspoon of oil. Knead to a soft dough using the reserved beetroot water, adding a little plain water only if you need it. Rest for fifteen minutes.
For the curry, heat oil and add cumin. Add the onion and cook until soft, then the ginger-garlic paste, tomato, turmeric, coriander powder and salt. Cook until the oil separates.
Add the peas and half a cup of water. Simmer for eight to ten minutes until the peas are tender and the gravy has thickened.
Roll the dough into parathas and cook on a hot tawa, turning until both sides have brown spots. Use a few drops of oil on each.
Serve hot with the matar curry, and a plate of cucumber and beetroot on the side.
Notes:
The dough keeps in the fridge overnight, which makes this a realistic weekday breakfast rather than a Sunday one.
