Tricolour Lachha Paratha

Ingredient:

• 3 Cup wheat flour
• 2 Teaspoon carom seeds
• Salt to taste
• Ghee
• Water for kneading
• 1 Small size beetroot
• 2 Cup spinach

 Method:

• First, we boil beetroot and keep aside to let it cool down.
• After it cools down, we grind it in a mixer with less water.
• Our beetroot puree is ready.
• Boil spinach and grind it in a mixer with less water.
• Our spinach puree is ready.
• Now take a bowl and add one cup wheat flour, salt and carom seeds.
• Carom seeds should be slightly crushed by hands.
• Add one tablespoon ghee and mix well.
• Slowly add water and knead the dough.
• Now take another bowl and add one cup wheat flour, salt and carom seeds.
• Carom seeds should be slightly crushed by hands.
• Add one tablespoon ghee and mix well.
• Slowly add spinach puree and knead the dough.
• Now take another bowl and add one cup wheat flour, salt and carom seeds.
• Carom seeds should be slightly crushed by hands.
• Add one tablespoon ghee and mix well.
• Slowly add beetroot puree and knead the dough.
• First, we take a small portion of spinach dough and roll it with the help of a roller pin and keep aside.
• Then take a small portion of plain dough and roll it with the help of a roller pin and keep aside.
• In last we take a small portion of beetroot dough and roll it with the help of roller pin.
• Now apply some ghee on this and sprinkle some dry flour and then place plain chapati and again apply ghee and sprinkle some dry flour and then put spinach chapati and again apply ghee and sprinkle some dry flour and fold it as a cylinder (as shown in the video).
•  Cut it into 1/2 inch slices. 
• Slightly press it, sprinkle some dry flour and roll it with the help of roller pin.
• Heat griddle and put the paratha on it and roast it both sides.
• Our paratha is ready to serve.