Tricolour Parathas

Ingredients:

Wheat flour - 6 cups
Beetroot - 1 med size
Carrot - 1 large size
Spinach Leaves - 12 to 15
Green chillies - 1
Chilli powder - 2 tsp
Salt to taste
Oil - 3 tsp
Tomato Ketchup (for serving)

For the Raita:

Thick curd - 1 cup
Onion - 1 small
Chilli powder  - 1 tsp
Salt to taste
Coriander Leaves

Method:

Make three doughs separately to get the three colours.

1st dough - Blend the beetroot to fine paste and add it to twp cups of flour. Add salt, oil, chilli powder and make dough.

2nd dough - Blend the carrot with chilli powder and salt. Add this to 2 cups of flour.Add 1/2 tsp oil and make dough.

3rd dough - Repeat the same process with spinach leaves, 1 green chilli, salt, flour and oil.

I have used green chilli to spinach and chilli powder to carrot and beetroot to retain the colours.

The doughs would look like below.

Roll the doughs into three length wise. Now attach one corner of all the doughs and put a plait with them as in the picture.

Now roll the three doughs together again. This would evenly distribute the three colours in a single dough. Cut these into small pieces. Make rotis with them.

Cut the onions into small pieces and add the other raita ingredients to it. Mix it well. Raita is ready.

Serve the healthy and  rich in vegetables tricolour parathas with Raita and Tomato Ketchup.