What to do with left over old pickle and oil, don’t throw it away. It can be reused in making parathas. The extra amount of oil we put while preparing pickle mostly gets left over. This oil contains the flavour of the spices and if you add it while kneading flour for Indian flat breads, it gives a good flavour and taste to the parathas/ Indian flat bread.
I like the taste of fennel and carom seeds and while pickling I powder and add this to the pickle. When I added the pickle and the left over oil to the parathas it gave a nice flavour of this spices to the parathas. To give a beautiful colour I added pureed beetroot too. This pureed beetroot along with the pickle was added to the wheat flour and made it into a dough. Then they were rolled out in disks and cooked in a hot flat pan. It was very delicious and I had without an accompaniment.
Beet roots are dark coloured vegetable with lot of health benefits. They are tender and sweet and can be eaten raw, boiled, roasted or grilled. Beet roots prevents cancer, reduces anemia, improves digestion and prevents constipation. Slows progression of dementia, lowers blood pressure and is good for skin and hair.
INGREDIENTS
- Wheat flour 2 -2 1/2 cup
- Beetroot medium 2
- Mango pickle 1/4 cup
- Left over gingely oil 1-2 tbsp
- Butter 1-2 tbsp
METHOD
Wash and peel the skin of beet root , chop roughly.
Blend in a blender the mango pickle and beetroot into a fine paste.
Add the beetroot puree into the wheat flour and knead, don’t add water. If required only add water. Knead it into a smooth dough.
Add left over oil from the pickle and knead the dough again. Cover and rest it for 30-45 minutes.
Heat an iron tawa/ flat pan. Divide the dough into equal portions. Take a rolling pin and roll out into discs( if you are not able to roll out then dust some flour to the board and roll out the balls).
Put it on to the tawa/flat pan, add butter or ghee and cook on both sides till done.
Setve it hot with any curry.
After you kneed
