A fun color swirl paratha to start your summer. The wheat dough is dyed orange, pink and green making the distinct swirl pattern.
Carrots, beetroot and spinach is cooked and pureed separately to make the dye. Three balls of dough are made one for each color. You can use any vegetable of your choice to make the dye. You could use more than three or less. This recipe is very flexible.
You will need for 12 parathas
1 carrot
a large handful of baby spinach
1/2 beetroot
4 1/2 cups whole wheat flour, divided
Rinse and peel the carrot. Wash the spinach. Wash and cut the beetroot into 3-4 pieces. Pressure cook the vegetables in separate containers with about a quarter cup of water. Peel the beetroot after it is cooked, it will slide right off. Puree the vegetables separately using the cooking liquid.
Add 1 1/2 cups of flour each to three mixing bowls. Add the spinach puree to the first, beetroot to the next and carrot to the third. Knead each one into a soft ball of dough. Divide each of the balls into four portions.
On a working surface roll out one of the portions of the spinach dough using a rolling pin. Use flour to prevent sticking. When the disc is about 6 inches wide and 1/4 inch thick keep it aside. Repeat for one portion of the beetroot and carrot. Now place all three discs one on top of the other. You want to place the beetroot in the middle to prevent it from coloring the paratha pink.
Starting at one end and using all three layers make a tight roll. Using a sharp knife cut the roll into three portions. Repeat with the rest of the portions. You should have 12 rolls.
Heat a griddle pan. Meanwhile, work with one roll at a time. Holding the roll vertically gently press down until you have a flattened disc such that the swirl is clearly visible.
Using a rolling pin roll out this disc to a paratha about 7 inch in diameter and 1/8 inches thick.
Place the paratha on the hot tawa. Drizzle a couple drops of oil on the top. Flip the paratha over and let the underside cook. Drizzle a couple drops of oil and flip it over again. When both sides are cooked take it off the heat.
Repeat for the remaining rolls.
Enjoy your color swirl paratha with a side and/or pickle.
Carrots, beetroot and spinach is cooked and pureed separately to make the dye. Three balls of dough are made one for each color. You can use any vegetable of your choice to make the dye. You could use more than three or less. This recipe is very flexible.
You will need for 12 parathas
1 carrot
a large handful of baby spinach
1/2 beetroot
4 1/2 cups whole wheat flour, divided
Rinse and peel the carrot. Wash the spinach. Wash and cut the beetroot into 3-4 pieces. Pressure cook the vegetables in separate containers with about a quarter cup of water. Peel the beetroot after it is cooked, it will slide right off. Puree the vegetables separately using the cooking liquid.
Add 1 1/2 cups of flour each to three mixing bowls. Add the spinach puree to the first, beetroot to the next and carrot to the third. Knead each one into a soft ball of dough. Divide each of the balls into four portions.
On a working surface roll out one of the portions of the spinach dough using a rolling pin. Use flour to prevent sticking. When the disc is about 6 inches wide and 1/4 inch thick keep it aside. Repeat for one portion of the beetroot and carrot. Now place all three discs one on top of the other. You want to place the beetroot in the middle to prevent it from coloring the paratha pink.
Starting at one end and using all three layers make a tight roll. Using a sharp knife cut the roll into three portions. Repeat with the rest of the portions. You should have 12 rolls.
Heat a griddle pan. Meanwhile, work with one roll at a time. Holding the roll vertically gently press down until you have a flattened disc such that the swirl is clearly visible.
Using a rolling pin roll out this disc to a paratha about 7 inch in diameter and 1/8 inches thick.
Place the paratha on the hot tawa. Drizzle a couple drops of oil on the top. Flip the paratha over and let the underside cook. Drizzle a couple drops of oil and flip it over again. When both sides are cooked take it off the heat.
Repeat for the remaining rolls.
Enjoy your color swirl paratha with a side and/or pickle.
Very attractive paratha, best way to feed vegetables to everyone at home.
ReplyDeleteVery cute looking Parathas ...love the swirl patterns..
ReplyDeletesuper cool idea varada, ...for a moment i thought u used food colors, but u have used naturals ingredients which is great
ReplyDeleteSuch a pretty paratha. I make this with beets and spinach.Will try tricolor too for the lunchbox.
ReplyDeleteYummy and innovative paratha...
ReplyDeleteLove the colorful parathas!
ReplyDeleteWOW WOW WOW = this is just so creative and beautiful and innovative and can't think of enough adjectives to say how much I love this idea!!!!
ReplyDeleteWhat a lovely idea ! Bookmarking.
ReplyDeleteWhat a beautiful looking paratha and that too colored by vegetables :) I am going to try this for my boys :)
ReplyDeleteVery nice one Varada..I too make the same for my kids as they don't eat beets but love the colour...:)
ReplyDeleteSwirl paratha have come out very well. That must have been fun preparing it and also seeing the guests expression /excitement while eating them! Kids will defiantly love these paratha
ReplyDeleteVery attractive and colorful parathas...
ReplyDeleteThe parathas look beautiful. .I used to make them for my kids when they were small..must make for grand kids..thanks for reminding:)
ReplyDeleteBeautiful, Varada. The kids will have a feast for sure!
ReplyDeleteWow, those parathas look so so tempting.. LOVE the idea of these swirl parathas.
ReplyDelete