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.
My daughter enjoys eating brightly colored lunch meals, from salads to desserts to juices, etc.
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.
The best part? You can also make it protein-rich by adding tofu, paneer, soya, and more. So, what are you waiting for? Read the recipe below and try it by yourself!
This Indian Style beetroot paratha recipe is great for toddlers and a lunch box for kids or adults.
Also check my Kids Lunch Box Series Posts
Beetroot Paratha + Yogurt + Pear
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 the dish an 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 the 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 a 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 a 3-inch diameter using a chapati roller. Then, spread a little oil or ghee on it using a spoon.
Fold from one side (from the top), then the other side covering the previous fold (from the bottom).
Again, spread the 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, 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.
Tips & Variations
- Grated Beetroot: If you don't have time to boil and puree the beetroot, you can even use grated beetroot to make these parathas.
- Protein: To increase the protein intake of kids or adults, you can add ½ cup of paneer or tofu while making beetroot puree.
- Spices: This paratha is a bit sweet because of beetroot, so adjust the spices accordingly to make it spicy.
- Green leafy Vegetables: You can add green leafy vegetables like finely chopped spinach, kale, or methi (fenugreek leaves) to make them healthier.
- Beet Chapati: You can make beetroot chapati or roti by mixing wheat flour, beetroot puree, and salt into a dough.
More Beetroot Recipes
More Paratha Recipes
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 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
- Grated Beetroot: You can even use grated beetroot to make these parathas if you don't have time to boil and puree them.
- Protein: You can add ½ cup of paneer or tofu while making beetroot puree to increase the protein intake for kids or adults.
- Spices: This paratha is a bit sweet because of beetroot, so adjust the seasonings accordingly to make it spicy.
- Green leafy Vegetables: You can add green leafy vegetables like finely chopped spinach, kale, or methi (fenugreek leaves) to make them healthier.
- Beet Chapati: You can make beetroot chapati or roti by mixing wheat flour, beetroot puree, and salt into a dough.
Nutrition
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