Beetroot Paratha
From: Ramya, Mumbai, India

Makes 8 parathas. Cooking time - 40 min.

• Beetroot, finely grated-1 cup
  
• Onion, finely grated -1 medium sized (optional)
  
• Ginger,finely grated-1 tsp
  
• Green chillies, finely chopped-1-2
  
• Cumin or Carom seeds-1 tsp
  
• Dried fenugreek leaves (kasoori methi), crushed-1 tsp (optional)
  
• Whole wheat flour-2 cups
  
• Salt-to taste
  
• Garam masala-3/4 tsp
  
• Turmeric powder-a pinch
  
• Asafoetida powder-1/4 tsp
  
• Coriander leaves, finely chopped-3-4 tsp
  
• Water-1/2 cup, enough to make a chappati-like dough
  
• Any Vegetable Oil-to cook the parathas

Mix all ingredients (apart from the oil) to make a stiff dough like that of a chappati.
Roll out into medium thick chappatis/parathas with a rolling pin, dusting with dry flour when necessary.
Heat a tawa or a flat non-stick pan.
Place one paratha on it, add 1/2 tsp oil and allow it to cook.
Flip onto the other side with a flat spatula and add 1/2 tsp oil to cook this side.
Serve hot with curds.

Beetroot can be substituted with carrot, radish, potato or pumpkin.