Beetroot paratha recipe – a healthy whole wheat paratha recipe using beetroots. This paratha or Indian flat bread has beetroots added to it and is flavored with spices.
You can make this healthy beetroot paratha for breakfast or pack it for your kid’s lunchbox.
The preparation of this beetroot paratha is unlike the stuffed parathas where you stuff the masala in parathas. In this simple recipe, boiled beets are ground to a paste and then this paste is added to the whole wheat flour along with few spices. The natural sweetness of beetroot is balanced by the spices added.
Earlier when growing up, I never liked beetroots and always avoided it in any form. The first recipe that I tried with beets was beetroot dal and from then on I was hooked to this wonderful vegetable.
Kids will love the reddish hue of these parathas. These parathas can be served as it is or with yogurt or curd, a curry of your choice or with Indian pickles.
I love the natural bright color that is imparted by beets. Also, there are great health benefits of this vegetable as they are a great source of folic acid, iron, fiber as well as vitamin C. Lets move on to the recipe for easy beetroot paratha.
For other paratha recipes do check out
Beetroot Paratha Recipe
Beetroot Paratha recipe
Ingredients
- 2 cups whole wheat flour ( atta )
- 1 small beetroot ( chukandar )
- 1/2 tsp grated ginger
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/4 tsp garam masala powder
- 2 tbsp finely chopped coriander leaves
- 1 tbsp oil + oil for frying parathas
- Salt to taste
Instructions
- Boil the beetroot in enough water till it turns soft.
- Peel the skin of beetroot and roughly chop the peeled beetroot.
- Grind it to a fine paste.
- In a large bowl, take the whole wheat flour. Add the spice powders – turmeric powder, red chilli powder and garam masala powder. Add salt, grated ginger and chopped coriander leaves. Then add the beetroot paste along with 1 tbsp oil.
- Now mix the flour well. Add water in small quantities and knead to a smooth soft dough.
- Divide the dough into equal portions.
- Take a portion of the dough and shape into a ball.
- Sprinkle some dry whole wheat flour on the surface and roll the dough into a circle.
- Heat a tava or griddle. Place the prepared paratha on the tava.
- Once you find spots appear on the underside of the paratha, flip it. Cook for a few seconds and again flip over.
- Smear oil on top, flip over and repeat this step. Cook each side till brown spots appear on both sides of the parathas.
- Repeat this for the remaining rolled out dough.
- Beetroot paratha is ready to be served.
Notes
- For a richer paratha, use ghee instead of oil when mixing the dough as well as when frying the parathas.
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