This Beetroot Paratha is a healthy and delicious Indian flatbread recipe made using beetroot puree, whole wheat flour, and a few spices. It can be served for breakfast or lunch. Perfect for kids lunch box or toddlers. Serve it with a pickle, yogurt, or curry of your choice.
Beetroot is a superfood that has several health advantages. It is rich in minerals, has a high antioxidant content, and can aid in weight loss, blood purification, and heart health improvement. Given these advantages, you should include beetroot paratha in your diet.
This Indian beetroot paratha is made from vegetable puree similar to palak paratha, avocado paratha. The best part? You can also make it protein-rich by adding tofu, paneer, soya, and more.
It is perfect for busy mornings to pack a healthy kids lunch box or breakfast for toddlers with a little meal prep. If you have a fussy toddler or kids who are picky about eating veggies, I highly recommend trying this recipe.
If you like more Indian Beetroot Recipes, then check out my
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Ingredients
- Beetroot: You need to cook the beetroot first and then puree it. I use Instant pot to cook the beets.
- Wheat Flour: I used whole wheat flour. You can also use multigrain flour too.
- Ajwain (carrom seeds): Crush the ajwain before adding it to the paratha. It gives the dish an excellent flavor.
- Spices: I used red chili powder, turmeric powder, garam masala, and amchur powder.
- Mint (pudina): Optional. Finely chopped fresh mint adds a great flavor.
- Ghee or oil: I always prefer cooking parathas with homemade ghee. It makes them soft and delicious.
How to Make Beetroot Paratha Recipe
Firstly, peel the skin of 1 medium beetroot, wash, and chop them into 2-inch pieces. Next, add them to a pot with some water.
Cover and cook for 5-6 minutes, and turn off the stove. Once cooled, puree them in a blender without water. You can also cook the beets in the Instant Pot.
In a bowl, add 1 ½ cups whole wheat flour, beetroot puree, 2 tablespoons finely chopped coriander leaves, 2 tablespoons mint (pudina) leaves, and the following spices:
- ½ teaspoon ajwain (carrom seeds)
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric
- ½ teaspoon garam masala powder
- ½ teaspoon amchur powder
- 1 teaspoon oil (optional)
- salt to taste
Mix everything well.
Add very little amount of water and knead the dough until it becomes smooth but not sticky. Smear the dough with a little oil and allow it to rest for at least 10-15 minutes.
Make balls from the dough. I was able to get six balls.
Roll out the parathas to a diameter of about 3 inches using a rolling pin. Next, spread a small amount of oil or ghee over the surface using a spoon.
Fold one side of the paratha (from the top), then fold the other side over, covering the previous fold (from the bottom).
Again, spread some oil and sprinkle a bit of wheat flour. Next, fold the paratha from the left and then from the right, forming a square shape. Then, roll it out into a square-shaped paratha.
Heat a tawa or skillet over medium heat. Place the paratha on it and let it cook. When you see bubbles forming, flip it over to cook the other side. Drizzle some ghee or oil on top.
Flip the paratha again and drizzle some oil or ghee on the other side. Cook until both sides have nice golden spots.
Serve beetroot paratha with curd, pickle, or raita.
Serving Suggestions
Enjoy beet parathas with homemade yogurt (curd), coriander mint chutney, pickle, and hot masala chai for breakfast.
You can also pair them with Indian curries or dal to make a complete meal.
Variations
- Green leafy Vegetables: You can add green leafy vegetables like finely chopped spinach, kale, moringa, or methi (fenugreek leaves) to make them nutritious.
- Beet Chapati: Prepare beetroot chapati or roti (phulka) by simply kneading together wheat flour, beetroot puree, and salt into a dough.
- Spices: Since beetroot adds a subtle sweetness to the paratha, you may need to adjust the spices accordingly to achieve your desired level of spiciness.
Also check my Kids Lunch Box Ideas
Beetroot Paratha + Yogurt + Pear
More Healthy Paratha Recipes You'll Love
Beetroot Paratha
Ingredients
- 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 amount of water and knead the dough until it becomes smooth but not sticky. Smear the dough with a little oil and allow it to rest for at least 10-15 minutes.
- Make balls from the dough. I was able to get six balls.
- Roll out the parathas to a diameter of about 3 inches using a rolling pin. Next, spread a small amount of oil or ghee over the surface using a spoon.
- Fold one side of the paratha (from the top), then fold the other side over, covering the previous fold (from the bottom).Again, spread some oil and sprinkle a bit of wheat flour. Next, fold the paratha from the left and then from the right, forming a square shape. Then, roll it out into a square-shaped paratha.
- Heat a tawa or skillet over medium heat. Place the paratha on it and let it cook. When you see bubbles forming, flip it over to cook the other side. Drizzle some ghee or oil on top.Flip the paratha again and drizzle some oil or ghee on the other side. Cook until both sides have nice golden spots.
- Serve Beetroot Paratha with curd, pickle, raita.
Notes
- Grated Beetroot: If you don't have time to cook and puree the beetroot, you can even use grated beetroot to make these parathas.
- Protein: To boost the protein intake, consider adding ½ cup of cottage cheese, paneer or tofu while making beetroot puree in a blender.
- Green leafy Vegetables: You can add green leafy vegetables like finely chopped spinach, kale, moringa or methi (fenugreek leaves) to make them nutritious.
- Beet Chapati: Prepare beetroot chapati or roti (phulka) by simply kneading together wheat flour, beetroot puree, and salt into a dough.
- Spices: Since beetroot adds a subtle sweetness to the paratha, you may need to adjust the spices accordingly to achieve your desired level of spiciness.
Nutrition
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