Tri-Color paratha and kathi roll Recipe

A famous saying "we eat through our eyes first". These parathas are the example of that. No artificial color used. If u make puris with this tri color dough they look more beautiful but again that will be oily and not good for health conscious people. So, its your choice how you want it to be. I made kathi roll with that which was loved by my family and they were asking again and again. So, I end up making that same food for 3 days. Still not got chance to click good pictures. But, am posting whatever pictures I clicked.

Here, its a good twist to our regular dough and its a healthy one. I used beetroot for red color, spinach and coriander for green color, and split green gram which is moong dal for cream color. Hope you all like it. Any comments and suggestions are always most welcome.

Ingredients for paratha:

• 1 cup of wheat flour [divide into 3 equal parts]
• 1/2 bright Red beetroot [boil in hot water for 5-10 mins, do not use too much water]
• 1/2 cup of spinach and coriander leaves [keep them in hot water for a minute only]
• 1/6 cup of split green gram [boil and mash, do not use too much water]
• Salt as per taste
• Black pepper as per taste
• 1/6 tsp of Carom seeds/ Ajwain [divide into 3 equal parts] 
• 3 tbsp oil [divide into 3 parts]
• oil/ghee to make parathas

Ingredients for kathi roll:

• 2 Cups of Paneer/Indian cottage cheese cubes
• 1/2 cup onions cut into long thin slices [not juliennes]
• 1/2 cup chopped tomatoes
• salt as per taste
• red pepper as per taste
• yogurt 1 cup
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/3 tsp turmeric powder
• 1/4 tsp chaat masala
• Oil to cook paneer

Method:

1. Mix yogurt, some salt, some red pepper, coriander powder, cumin powder, chaat masala, half of turmeric powder. Then add paneer cubes in it and mix them gently so that paneer cubes are completely covered in yogurt. Keep it in refrigerator for 2 hrs for marination. If you have time, u can keep it for more time in refrigerator. Leftover paneer can be stored as is in yogurt for 5-6 days. No need to through the leftover yogurt. We can reuse it.
2. Puree the boiled beetroot. Take 1 part of flour, add salt and pepper as per taste. Add 1 tbsp of oil, 1 part of carom seeds. Mix them well. Then slowly add pureed beetroot in it and make the dough. Dough should not be hard and it should not be soft. A little softer than puri dough or likewise. Keep it aside.
   
3. Puree coriander and spinach without any water. Take 2nd part of flour, add salt, pepper, 1 tbsp of oil and 2nd part of carom seeds. Mix them well. Then slowly add spinach and coriander puree and make the dough. Again dough should neither be too soft nor too tight.
4. Take third part of flour. Mix salt, pepper, oil and carom seeds in flour very well. Then similarly, bind the dough with boiled dal.
5. Now with the help of rolling pin, roll whole beetroot dough and keep it aside. Similarly roll spinach and dal dough. Make sure all 3 are of same size.
6. Now, first keep spinach dough, then dal dough on top of it and then beetroot dough on top of it. Like make a pile of rolled dough.
   
7. Now, fold all 3 doughs together in cylindrical shape.
   
8. Then, cut 1.5 inch thick slices from that. 
   
9. Then with the help of dry flour and rolling pin roll them again and cook them on a griddle and make parathas. Putting oil/ghee on both sides. 
   
   
   
10. Take out the marinated paneer and pour a little oil on a flat pan. Put paneer cubes on it and cook them from both sides until little brown patches are formed on paneer cubes.
11. Heat a deep pan, pour 1 tbsp of oil. Let it get hot then pour onion in it. Cook onion until translucent and add tomatoes. Add salt, turmeric powder and pepper and some coriander powder as per taste. Let tomatoes cook a little and then add cooked paneer in it. Mix them well and let them cook on medium flame for 3-4 minutes.
12. Take a paratha, put 1-2 tbsp of paneer stuffing in the center of paratha. Make a roll out of it. 
13. Kathi roll is ready. Serve as is.