Beetroot Paratha

4.80 from 5 votes

This Beetroot Paratha is a healthy and delicious Indian flatbread recipe made using beetroot puree, whole wheat flour and few spices.

Course Breakfast, Main Course

Cuisine Indian

Keyword beetroot recipes, healthy, Kids Lunchbox Recipe, paratha recipes

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 337kcal

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.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.