Beetroot Pesto Paratha

Boil 2 tbsp chopped beetroot and set aside.

In a blender, add boiled chopped beetroot, 2 tbsp chopped basil leaves, 6 walnuts, 1/4 tsp chopped garlic, 1/2 tsp olive oil and 1/8 tsp salt.

Give it a Nestle Twist by adding flax seeds

Blend until smooth, add 1/4 tsp lemon juice and keep aside.

In a bowl add 5 tbsp wheat flour, beetroot pesto, a little water and knead into a soft dough.

Cover and rest the dough.

Divide into equal parts and shape into ball.

Roll into a round shape

Heat a nonstick tava and place the paratha

Cook on one side, flip and roast paratha using ghee.

Serve hot with raita.