Beetroot Paratha is a delicious and healthy paratha recipe prepared using beetroot puree that can be served for breakfast or lunch and 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 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. They are low in saturated fat and cholesterol.
I have posted some more beetroot recipes in my blog like Beetroot Carrot Sandwich,Beetroot Pulao, Beetroot Kurma ,Beetroot Chickpea Stir fry,Beetroot Cutlet,Beetroot Halwa,Beetroot Raita
Also check my Kids Lunch Box Series Posts
Beetroot Paratha + Yogurt + Pear
TIPS & VARIATIONS TO MAKE BEETROOT CHAPATI
1.You can even use grated beetroot to make these parathas if you dont have time to boil and puree them.
2.This paratha is bit sweet because of beetroot so adjust the spices accordingly to make it spicy.
3.You can add green leafy vegetables like finely chopped spinach or methi(fenugreek leaves) to make it more healthy.
4.You can also just make beetroot chapati or roti by just mixing wheat flour ,beetroot puree and salt into a dough.
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.
HOW TO MAKE BEETROOT PARATHA RECIPE STEP BY STEP
Firstly peel the skin of beetroots ,wash and chop them into 2 inch pieces.Add them in 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 chilli 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 6 balls.
Roll the parathas to 3 inch diameter using chapati roller.Then spread little oil or ghee on it using a spoon.
Fold from one side(from top) then 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 up a tawa/skillet on medium heat and place the paratha and let it cook.Once you see bubbles ,flip on to other side drizzle some ghee or oil on top.
Flip again and drizzle oil or ghee on the other side as well till they have nice golden spots on both sides.
Serve Beetroot Paratha for kids with curd, pickle, raita.
CHECK OUT MY OTHER PARATHA RECIPES
BEETROOT PARATHA RECIPE CARD
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Beetroot Paratha Recipe
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
- 1/2 teaspoon ajwain (carrom seeds)
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon amchur powder
- 2 tablespoon oil or ghee to (cook parathas)
- water , to knead the dough
- salt to taste
Instructions
- Firstly peel the skin of beetroots ,wash and chop them into 2 inch pieces.Add them in 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 chilli 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 6 balls.
- Roll the parathas to 3 inch diameter using chapati roller.Then spread little oil or ghee on it using a spoon.
- Fold from one side(from top) then 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 up a tawa/skillet on medium heat and place the paratha and let it cook.Once you see bubbles ,flip on to other side drizzle some ghee or oil on top.Flip again and drizzle oil or ghee on the other side as well till they have nice golden spots on both sides.
- Serve Beetroot Paratha with curd, pickle, raita or any gravy of your choice.
Notes
TIPS & VARIATIONS
- You can even use grated beetroot to make these parathas if you dont have time to boil and puree them.
- This paratha is 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
OTHER RECIPE COLLECTIONS TO TRY FROM MY BLOG
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