Simple, practical, and full of everyday flavour, beetroot paratha recipe | beetroot roti | how to make beetroot paratha is a vegetarian north indian paratha made with oil, ginger paste, and chilli in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 10 paratha
- Category: paratha
- Cuisine: north indian
Ingredients
for beetroot paste:
- 2 tsp oil
- ½ tsp ginger paste
- 1 chilli (slit)
- 1½ cup beetroot (grated)
- ½ tsp salt
- 2 tbsp water
for dough:
- 2 cup wheat flour / atta
- ½ tsp jeera / cumin
- ½ tsp garam masala
- ½ tsp aamchur / dry mango powder
- ½ tsp ajwain / carom seeds
- ½ tsp salt
- 2 tbsp coriander (finely chopped)
- 1 tsp oil
Method
- in a large bowl, take 2 cup wheat flour, ½ tsp jeera, ½ tsp garam masala, ½ tsp aamchur, ½ tsp ajwain and ½ tsp salt.
- mix well, making sure all the spices are combined well.
- further add prepared beetroot paste, 2 tbsp coriander and 1 tsp oil.
- knead the dough well adding water if required.
- knead to smooth and soft dough.
- now grease 1 tsp oil, and rest the dough for 15 minutes.
- further pinch a ball sized dough, roll and flatten it.
- also dust with some wheat flour.
- further roll it in a thin circle like chapati or paratha.
- now on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, when the base is partly cooked, flip the beetroot paratha.
- also spread ½ tsp oil / ghee and press slightly both the sides.
- flip again once or twice till both the sides are cooked properly.
- finally, serve beetroot paratha with raita and pickle.
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.
