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Home » Entree » Roti / Paratha

Published: Feb 13, 2016 · Modified: Feb 25, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Beetroot Paratha / Flatbread Recipe

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Beetroot Paratha is a variation to traditional parathas and includes all of the flavors in it by itself. So, they can be eaten with just a raita or yogurt on the side.

Beetroot Paratha in a plate

Just in time for Valentine Day, I have made these really delicious and healthy Beetroot paratha. This is such a lovely lunch box paratha that is very attractive and also very healthy.

I always liked beets and the only thing I have ever eaten growing up is beetroot curry/poriyal. Blogging definitely helped me look beyond the regular and I now make few other dishes using beetroot. Beetroot rice is yet another very attractive dish that has a lovely light pink color to it.

I have added few masala powders in the dough and also some fresh cilantro to add flavor to the paratha. It really did not need anything on the side, but I served it for dinner with some moong dal. Treat your kids this weekend to a valentine theme lunch with these pretty and healthy parathas.

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Beetroot Paratha served in a plate

Preparation time - 15 minutes plus about an hour of resting 
Cooking time - 20 minutes
Difficulty level - easy

Beetroot Paratha's in a plate

Ingredients to make Beetroot Paratha – Makes about 10 parathas

  • Whole wheat flour – 2 cups
  • Beetroot (medium) – 2
  • Salt – to taste
  • Red chili powder – 1 tsp
  • Dhania jeera powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Amchur powder – 1 tsp
  • Oil – 2 teaspoon plus more to cook the parathas
Flatbread served in a plate with subzi

Procedure –

  • Cook the whole beetroot in a pressure cooker for about 3 whistles. This is an easier way to chop/grate beets as they peel very easily and also they are cooked uniformly.
  • The peel the skin and grate the cooked beets finely.
  • Measure the dough and then add the grated beets along with the masala powders, salt and 2 teaspoon oil. Mix well using your fingers. Since the beets have quite a bit of moisture, make sure that you mix it well before adding any more water. Then slowly sprinkle some warm water and make soft dough.
  • Let the dough rest for at least an hour before making the parathas.
  • Pinch out even sized balls and then roll into paratha.
  • Cook on the griddle applying oil on both the sides. Because of the color, it is hard to see when the parathas are cooked. So make sure you cook them on medium heat and watch for dark spots to appear on the surface.
Making a dough in a bowl
  • Keep the cooked parathas warm until ready to serve.
Beetroot Flatbread served in a tray

Other Paratha Recipes

  • Sweet Potato Paratha Recipe
  • Gobhi Paratha – Cauliflower Stuffed Paratha
  • Bikaneri Channa Dal Paratha - Flatbread stuffed with lentils
  • Stuffed Methi Paratha - Stuffed Fenugreek Leaves Parata

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Beetroot Paratha in a plate

Beetroot Paratha Recipe

Beetroot Paratha is a variation to traditional parathas and includes all of the flavors in it by itself. So, they can be eaten with just a raita or yogurt on the side.
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Course: Entree, Kids Friendly, Lunch Box Recipes
Cuisine: Asian, Indian
Diet: Vegetarian
Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 10 Parathas
Calories: 93kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • bowl

Ingredients

  • 2 cups Whole wheat flour
  • 2 Beetroot medium
  • to taste Salt
  • 1 teaspoon Red chili powder
  • 1 teaspoon Dhania jeera powder
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Amchur powder
  • 2 Oil

Instructions

  • Cook the whole beetroot in a pressure cooker for about 3 whistles. This is an easier way to chop/grate beets as they peel very easily and also they are cooked uniformly.
  • The peel the skin and grate the cooked beets finely.
  • Measure the dough and then add the grated beets along with the masala powders, salt and 2 teaspoon oil. Mix well using your fingers. Since the beets have quite a bit of moisture, make sure that you mix it well before adding any more water. Then slowly sprinkle some warm water and make soft dough.
  • Let the dough rest for at least an hour before making the parathas.
  • Pinch out even sized balls and then roll into paratha.
  • Cook on the griddle applying oil on both the sides. Because of the color, it is hard to see when the parathas are cooked. So make sure you cook them on medium heat and watch for dark spots to appear on the surface.
  • Keep the cooked parathas warm until ready to serve.

Nutrition

Calories: 93kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 17mg | Potassium: 148mg | Fiber: 3g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Anna Lagerström says

    August 09, 2019 at 6:54 am

    How long would i have to cook the beets in a regular saucepan?

    Reply
    • Sandhya Ramakrishnan says

      August 12, 2019 at 9:47 am

      Anna, Until the beets are fork tender.

      Reply
  2. Veghead says

    January 07, 2019 at 1:11 pm

    Can I make this totally oil free on a non stick pan?

    Reply
    • Sandhya Ramakrishnan says

      January 13, 2019 at 5:49 pm

      Yes you can make it oil free.

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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