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

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Breakfast, Main Course
  • Cuisine: Indian

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)
  • 1/2 teaspoon ajwain (carrom seeds)
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric
  • 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 (adjust to taste)

Method

  1. 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.
  2. 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.
  3. 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.
  4. Make balls from the dough. I was able to get six balls.
  5. 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.
  6. 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.
  7. 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.
  8. Serve Beetroot Paratha with curd, pickle, raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.