CHECKER BOARD PARATHA

On February 1, 2017May 7, 2017 By RuchisvegkitchenIn ChatPate Bites / Chaat, Kids Special, Varieties of Flatbreads/ Rotis

This Kids special colorful Healthy Whole Wheat Paratha will be loved by each family members. Spinach and Beetrot are the the main and important ingredients of this paratha. I served this delicious Paratha with Boondi Raita and pickle… One can enjoy with cup of Tea /Coffee….

Kids will love this paratha even in their tiffin box. I tried to make it attractive , one can make it in a simple normal way too. Its just my try to make it more inviting to my kid. One can just mix two coloured dough and make colorful paratha too. I will show that method too in this post.

Doesn’t it look so tempting ?? 🙂 🙂

I was planning to post this post since so long but dont know was feeling very demotivated and lazy for blog. I really hope February month will bring so much of energy for me 🙂 🙂

Notes:

Try to make this paratha bit spicy and tangy else it will taste like a normal paratha only. If serving to kids , adjust the spiciness accordingly.

Try to stick both color dough properly while rolling, else the color square will comeout at time of roasting.

So, now lets see the recipe..

INGREDIENTS:

For Green Dough

2 cup Chopped Fresh Spinach
1 cup Fresh Coriander
Few Mint LEaves
2 Green Chillies (More or less , according to your taste)
Salt
1 tsp Cumin Seeds
1/2 tsp Lemon Juice
2-3 cup Wheat Flour Or as needed to knead dough with puree
3 tsp Oil to add in dough
Oil for roasting

For Red Dough

1 small chopped Beetroot
2/3 cup chopped Carrot
1-2 Fresh Red Chilli or 1-2 Dry Red Chilli or 2/3 tsp Red chilli Powder
1 tsp Cumin Seeds
Salt
2-3 cup Wheat Flour Or as needed to knead dough with puree
3 tsp Oil to add in dough
Oil for roasting

METHOD:

Wash Spinach leaves, coriander throughly . Add cumin seeds , green chillies, salt and lemon juice. Add minimum water and make a smooth puree. Add wheat flour , salt and Oil to knead a smooth dough. Dough should not be very sticky. If it is add some more flour.. Apply some Oil on palm and knead it to make a smooth dough.

Same way make red dough..

Break equal sized red and green dough and smoothen them to make balls. Roll a green and a red ball separately using wheat flour to a medium thick flatbread.

Place the two coloured flatbreads over each other and cut around the edges to give a square shape. Remove the cut edges and place them over each other. These are to be used later…

Cut equidistant strips of the rectangular flatbreads.

Remove the strips of top colour.

Put one horizontal strip of green colour on the vertical strips of pink colour. Place one end of the horizontal strip under the first vertical strip and apply water on it so that they stick. Now push the horizontal strip under the third and fifth vertical strip and stick using water. The first row gets completed this way.

For the second row, stick the horizontal green strip on the first pink strip hugging the top row so that there are no gaps. Now over turn the 2nd, 4th and 6th pink strip (alternate strips). Apply water on the green strip and then turn the pink strips straight over it, leaving no gaps. This way second row is completed.

Do the third row same as the first row. (alternate rows are done in similar fashion)

Do the fourth row same as the second row.

Complete the entire flatbread in the similar fashion. Normally all the horizontal strips do not get used. If the edges are uneven, shape them.

Lift the flatbread gently and transfer to the griddle. Roast it on the hot griddle on both the sides using some oil, till it’s cooked and light brown spots are seen.

METHOD FOR MARBLED PARATHA / FLAT BREAD

Take the cut edges from the chequered flatbread. Place them over each other.

Turn them from one end to another to form a spiral, close the end. Using the palm press it lightly on the top to smoothen.

Using the wheat flour roll it out to medium sized and roast it on a griddle using oil.

Break small pieces of both the colour dough and combine them to make one ball. Roll it out. This also makes a marbled flatbread. The first method is more useful as it gives better textured marbled flatbread and also the cut portions do not go waste.