Healthy, tasty and colorful paratha made using beets and whole wheat flour. These parathas can be served with dal, chutney, curry or just with a salad.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 6
  • Category: Breakfast, Main
  • Cuisine: Indian cuisine

Ingredients

  • ¾ cup beetroot (chopped (small))
  • 1½ cups atta (or whole wheat flour)
  • salt (as needed)
  • 1 clove garlic (or lehsun optional)
  • ½ inch ginger (optional)
  • 1 green chili (or ¼ tsp pepper powder)
  • ½ to 1 tbsp oil
  • ½ tsp garam masala (optional)
  • water (as needed to make the dough)
  • ghee (or oil as needed for toasting)

Method

Preparation

  1. To remove the pungent flavor cook beetroot with 1 tbsp water just for 2 to 3 mins until tender or soft.
  2. Cool this and puree along with salt, garlic, ginger, pepper and garam masala.
  3. You can also skip the above 2 steps and use grated beetroot to make the dough.
  4. Add the flour to a mixing bowl along with the beetroot puree or gratings.
  5. Mix to make a dough using water as needed.
  6. Next pour oil and knead the dough until smooth and pliable. If you time you can rest the dough for 30 mins.

How to make beetroot paratha

  1. Divide the dough to 6 parts and make smooth balls. Keep them covered.
  2. Sprinkle little flour on the rolling board. Flatten a ball and sprinkle little more flour.
  3. Begin to roll to a slightly thick paratha. Similarly make all the parathas. Do not leave them for long as they dry up. Proceed to toast as soon as possible.
  4. Heat a griddle or tawa.
  5. When it is hot enough, transfer the beetroot paratha to the pan.
  6. Very soon you can see bubbles over the paratha, then flip it.
  7. With the help of a spatula press the paratha. This helps it to puff.
  8. Smear oil or ghee over it and cook until golden to light brown spots appear on them.
  9. Spread a kitchen tissue on a plate and remove the paratha to it. Similarly toast all the parathas and stack them.
  10. Serve beetroot paratha with chutney, dal or curry.

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.