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Beetroot stuffed paratha
Fruit and vegetables
20
curry leaves
½
onion
, finely chopped
2
garlic
cloves, finely chopped
1 green
chilli
, finely chopped (optional)
200g/7oz
beetroot
, peeled and grated (peeled weight)
Tins, packets and jars
150g/5½oz
mashed potato
ghee
or melted butter, for brushing
Cooking ingredients
400g/14oz atta (chapati
flour
), plus extra for dusting
2 tsp
salt
50ml/2fl oz
vegetable oil
1 tbsp
coconut oil
or butter
1 tsp
mustard seeds
1 tsp
cumin
seeds
½ tsp
nigella seeds
½–1 tsp
amchoor
(dried mango powder), plus extra for sprinkling
salt and freshly ground
black pepper
Dairy, eggs and chilled
mint
yoghurt
, chutney or salad, to serve
Back to recipe
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