TRI VEG PARATHA I PINK CHAPATHI I BEETROOT, CARROT & RADISH CHAPATHI

Hi friends, again this week vegan recipe for VT-Vegan Thursday event which is the brainchild of +Priya Suresh  akka – Priya’s Versatile Recipes. We are in the group of VT, every first and last Thursday we are coming up with Vegan recipes, its very interesting.

Coming to the recipe, is tri vegetable paratha. Am poor eater so my mom used to include veggies in hidden ways only. I know all moms must be experience when your kids avoid good veggies, right? No worries, this is the good way of feed them healthy foods. Check my TRI COLOR IDLY and PINK POORI too... 

Here, I used my available veggies in my pantry. Beetroot, carrot and radish, I was very hesitate to add radish because of the smell. But, couldn't find out the smell of the radish and the chapathi was really superb tasty and healthy one.

Category	Breakfast
Regional	Indian
Preparation Time	15 Minutes
Cooking Time	15 Minutes
Yields	10

INGREDIENTS

Whole wheat flour – 1 Cup

Gram flour – ¼ Cup

Fennel seeds – 1 Tsp

Cumin seeds – 1 Tsp

Red chilli powder – 1 Tsp

Hing – ½ Tsp

Salt – To taste

Oil – 2 Tsp

Grated Carrot – ½ Cup  

Grated Beetroot – ½ Cup

Grated Radish – ¼ Cup (Squeeze out the water from the radish then use)

Water – To require

METHOD

• Take a wide mixing bowl add wheat flour, gram flour and spices and salt mix it well.
• Now add all the grated veggies and knead it well, add 2 Tsp of oil and knead it well.

• Add required amount of water and knead the dough into smooth and keep it aside for 15-20 minutes.
• Now divide the dough into small equal balls, roll it on counter top or chapathi board into your desired shape.

• Heat dosa pan, put the chapathi and flip both sides to get cook well.
• Serve it hot with your kurma or subji.

NOTE

• You can skip gram flour.
• The chapathi will be good in hot, later it will be bit soggy as the veggies have moisture content. 

HEALTHY, TASTY AND COLORFUL PARATHA!!!