Pudina Chutney

Ingredients :

• 1 bunch of  mint leaves
• small bunch of coriander leaves
• 4-5 Green Chillies
• 1 tbsp Lemon Juice
• 1 tsp Sugar
• Salt to taste
  

Method :
 Clean and wash both leaves. In mixture grind all ingredients together .

Store ready chutney in airtight container. 

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BeetRoot Paratha

Ingredients :

• 2 Cups Wheat Flour
• 1 Cup Grated Beetroot
• 1/2 Cup Finely chopped Coriander Leaves
• 1-2 Finely Chopped Onions
• 2-3 Finely Chopped Green Chillies
• 1 Tsp Ginger-Garlic Paste
• 1/2 Tsp Amchur ( Dried Mango) Powder
• 1/2 Tsp Garam Masala
• 1/2 Tsp Turmeric Powder
• Salt to Taste
• 2 pinches of Asafoetida (Hing)
• Oil as required

Method :
Mix grated beetroot, onion, coriander leaves, green chillies, ginger-garlic paste, amchur powder, garam masala, salt, turmeric powder in a bowl. Then add wheat and knead a soft dough adding enough water.

Then let the dough rest for 25-30 minutes.Now make equal size balls and roll out parathas.Heat tawa and fry parathas applying oil in both sides. Serve hot with Curd or Pudina Chutney.

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Kothimbir Paratha (Coriander Paratha)

Ingredients :

• Wheat flour as required
• 2-3 Tbsp Besan
• 2 Cups finely chopped Coriander
• 4-5 Garlic cloves finally chopped
• 2-3 Tsp Green Chilli paste
• 2 Tsp oil
• Salt as per taste
• water

Method :

In a bowl add the whole wheat flour, salt, green chilli paste,besan,chopped garlic,oil and chopped coriander and make a nice dough. Keep this dough aside for 30-45 minutes. Then roll parathas and roast on tawa on medium heat till both sides become brown.Apply oil/ghee while roasting. Serve hot with pickle or yoghurt.

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