Beetroot Paratha is a delicious and healthy Indian flatbread recipe prepared using beetroot puree that can be served for breakfast or lunch and is also perfect for adults or kids lunch box. Serve beetroot chapati with a pickle and raita of your choice.
Health benefits of Beetroot
Beets are an excellent source of folate, manganese, potassium, and copper. They are also a known source of magnesium, phosphorous, vitamin C, iron, vitamin B 6, and dietary fiber. In addition, they are low in saturated fat and cholesterol.
This Indian Style beetroot paratha recipe is great for toddlers and lunch box for kids or adults.
Also check my Kids Lunch Box Series Posts
Beetroot Paratha + Yogurt + Pear
Which flour is best to make Paratha?
After trying many whole wheat flours from Indian grocery stores in the USA, I prefer Sujatha Gold Sharbati Whole Wheat Flour or Aashirvaad Whole Wheat Atta.
Beetroot Paratha Ingredients
- Beetroot: You need to cook the beetroot first and then puree it. I also use Instant pot to cook the beets.
- Wheat flour: I used whole wheat flour for this paratha. You can also use multigrain flour too.
- Ajwain (carrom seeds): Crush the ajwain before adding it to the paratha. It gives excellent flavor.
- Spices: red chili powder, turmeric powder, garam masala, and amchur powder are used.
- Mint (pudina): fresh mint finely chopped.
- Ghee or oil: I always prefer adding ghee for parathas, it makes parathas more soft and delicious.
How to Make Beetroot Paratha Recipe
Firstly peel the skin of beetroots, wash and chop them into 2-inch pieces. Next, add them to a pan with some water.
Cover and cook for 5-6 minutes and turn off the stove. Once cooled, puree them in a blender without water.
In a bowl, add wheat flour, pureed beetroot, coriander leaves, mint(pudina) leaves, ajwain, turmeric powder, red chili powder, garam masala, amchur powder, oil, and salt. Mix well.
Add very little water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for at-least 10-15 mins.
Make balls from the dough. I was able to get six balls.
Roll the parathas to 3-inch diameter using a chapati roller. Then spread little oil or ghee on it using a spoon.
Fold from one side (from top) then the other side covering the previous fold (from bottom).
Again spread oil and sprinkle some wheat flour. Again fold from left and then right. It should look like a square. Then roll it to a slightly thick square-shaped paratha.
Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side and drizzle some ghee or oil on top.
Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
Serve Beetroot Paratha for kids with curd, pickle, raita.
Beetroot Paratha Tips & Variations
- You can even use grated beetroot to make these parathas if you don't have time to boil and puree them.
- This paratha is a bit sweet because of beetroot so adjust the spices accordingly to make it spicy.
- You can add green leafy vegetables like finely chopped spinach or methi (fenugreek leaves) to make it more healthy.
- You can also just make beetroot chapati or roti by just mixing wheat flour, beetroot puree, and salt into a dough.
More beetroot recipes
- Beetroot Pulao
- Beetroot Kurma
- Chickpea Beetroot Stir fry
- Beetroot Cutlet
- Beetroot Halwa
- Carrot Beet Sandwich
- Beetroot Raita
More Paratha Recipes
- Avocado Paratha
- Sweet Potato Paratha
- Lauki(Bottlegourd) Paratha
- Zucchini Carrot Paratha
- Palak Paratha
- Dal Paratha
Looking for more Paratha Recipes? Here are my 15+ Indian Paratha Recipes you must try.
Beetroot Paratha
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 medium beetroot (about 1 cup)
- 1.5 cups whole wheat or multigrain flour
- 2 tablespoon coriander leaves finely chopped
- 2 tablespoon pudina (mint) finely chopped
- ½ teaspoon ajwain (carrom seeds)
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric
- ½ teaspoon garam masala powder
- ½ teaspoon amchur powder
- 2 tablespoon oil or ghee to (cook parathas)
- water to knead the dough
- salt adjust to taste
Instructions
- Firstly peel the skin of beetroots, wash and chop them into 2-inch pieces. Next, add them into a pan with some water.Cover and cook for 5-6 minutes and turn off the stove. Once cooled, puree them in a blender without water.
- In a bowl, add wheat flour, pureed beetroot, coriander leaves, mint(pudina) leaves, ajwain, turmeric powder, red chili powder, garam masala, amchur powder, oil, and salt. Mix well.
- Add very little water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for at-least 10-15 mins.
- Make balls from the dough. I was able to get six balls.
- Roll the parathas to 3-inch diameter using a chapati roller. Then spread little oil or ghee on it using a spoon.
- Fold from one side (from top) then the other side covering the previous fold (from bottom).Again spread oil and sprinkle some wheat flour. Again fold from left and then right. It should look like a square. Then roll it to a slightly thick square-shaped paratha.
- Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side drizzle some ghee or oil on top.Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
- Serve Beetroot Paratha with curd, pickle, raita.
Notes
Tips & Variations
- You can even use grated beetroot to make these parathas if you don't have time to boil and puree them.
- This paratha is a bit sweet because of beetroot so adjust the spices accordingly to make it spicy.
- You can add green leafy vegetables like finely chopped spinach or methi (fenugreek leaves) to make it more healthy.
- You can also just make beetroot chapati or roti by just mixing wheat flour, beetroot puree, and salt into a dough.
Nutrition
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