Beetroot Paratha
Beetroot Paratha is a delicious and healthy paratha recipe prepared using beetroot puree that can be served for breakfast or lunch.
Servings 2
Calories 337kcal
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
Calories: 337kcal | Carbohydrates: 45g | Protein: 9g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 88mg | Potassium: 436mg | Fiber: 4g | Sugar: 6g | Vitamin A: 564IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 3mg