Thursday, June 11, 2015

Beets Bahaar


Beets Bahaar

This one is totally my invention! I am super excited. I envisioned this before going to sleep yesterday night. I wanted to create something never heard of and it had to be with Beets and its leaves! So it is basically a Beet leaves paratha with a curd spread on it and a Beet cutlet over it. So it's like an open burger or paratha maybe. I didnt know what to name this dish, KR came up with this name. So Beets Bahaar it is!



Ingredients:
For the Paratha
1 bunch Beetroot leaves
1 cup spinach
1 cup cilantro
1 cup mixed sprouts
2 tbsps of minced garlic, ginger and green chillies
1 cup Soy flour
2 cups Wheat flour
4 tbsp Oats powder
2 tbsp sesame seeds
Seasonings like chilly powder, dhania jeera powder, haldi and salt.
Water and Oil for kneading

For the Pattice
4-5 Beetroots
1 Potato
1 cup frozen peas
2-3 carrots
2 tbsp rawa
2 tbsp besan
1 large onion
3 tbsp oats powder
2 tbsps of minced garlic, ginger and green chillies
Seasonings like chilly powder, dhania jeera powder, haldi and salt.

For the Curd spread
2-3 tbsp thick curd
Seasonings like chilly powder and dhania jeera powder

Method:
For the Paratha
Boil Beetroot leaves, spinach and sprouts with little salt and haldi. In a mixing bowl, add all the ingredients and knead into a soft dough. Make mini parathas. You can use a cutter to give it a more round shape. Keep them aside.

For the Pattice
Boil the beetroots, potato, green peas and carrots with little salt and haldi. In a mixing bowl, add all the ingredients. Make tikkis to match the size of the parathas. Roll them over rawa and shallow fry them on a grill pan.

For the curd spread
In a bowl, take curd, add the seasonings. Mix well and keep it aside.

To assemble the dish
Take a paratha, smear the curd on top. Place a tikki on top. Serve as it is.

Tip - Along with e curd spread, you can also use green chutney to add more flavor and color to the dish.