I am not sure if it's by design or divine interception that it so happens that on this day I am either making a stuffing paratha or blogging about one! On my very first Aloo Paratha I wrote about my memories of my teens and now two decades later, I feel I am still the same! What is that about that one feels, that time just stands still, and only the space around one moves? While pictures are frozen memories in time, I also feel after a time, our minds also stands still.While I have been thankful for all the wonderful people who have come along in interim, the past two decades flip off in a second! When I was planning to post these theplas, I suddenly realized that I should post today. So you have my traditional parathas making it's presence on this day.

The day I made these, I didn't think much, however now when it's so significant, I must confess time and events somehow makes their presence felt.

I know I am talking abstract, just enough to know I have this space to talk as it flows and I don't have to really control the flow.

While I ponder much, I leave you to enjoy these theplas.

Beetroot Thepla

Ingredients Needed:

Beetroot, grated - 3/4 cup
Wheat flour - 1 & 1/2 cup
Gram Flour - 2 -3 tbsp
Fresh Methi leaves - ½ cup
Red chili powder - 1 tsp
Coriander powder - ½ tsp
Turmeric powder a pinch
Salt to taste
Oil - 1 tsp
Ajwain - ¼ tsp
Oil for cooking

How to make the Beetroot Thepla

Wash and drain the methi leaves, chop it finely. Keep it aside

Grate the beets in a bowl.

In the mixing bowl, take the wheat flour, gram flour, salt, red chili powder, coriander powder, turmeric powder, ajwain and mix well.

Next add the chopped methi leaves, grated beets, and combine everything. Slowly add water to knead to a dough. The dough should be soft yet not sticky.

Finally, add the oil and knead to a soft pliable dough. Rest for 10 mins.

Heat a tawa and grease with oil. Dust the dough balls and roll out into small discs. Cook on hot tawa on both sides, brush with oil.

Serve hot with subzi or pickle.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48

Recipe

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Beetroot Thepla | How to make Beets Thepla

Course Breakfast, Dinner

By Cook Method Stovetop

Occasion Kids Lunch Box

By Diet Vegetarian

Dish Type Indian Flatbread

Author Srivalli

Tried this recipe?Mention @cooking4all or tag #cooking4all!

Comments

Srividhya says

February 27, 2015 at 4:59 pm

Love the vibrant color

Chef Mireille says

February 28, 2015 at 3:34 am

love the vibrant color

Priya Suresh says

March 01, 2015 at 10:23 am

This beetroot thepla looks very attractive, such a healthy roti.

sneha datar says

March 03, 2015 at 1:49 pm

The colour of the parathas is so awesome. looks delicious.

Pavani N says

March 05, 2015 at 9:11 pm

What a colorful and nutritious thepla. Looks yumm!!

Harini-Jaya R says

March 06, 2015 at 3:30 pm

Very vibrant paratha!

Suma Gandlur says

March 26, 2015 at 8:22 pm

Love the twist to the traditional theplas. The additon of beetroot adds a lovely hue and makes them more nutritious.

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Beetroot Thepla | How to make Beets Thepla

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