Beetroot Paratha | Roti | Chapati | Flatbread

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Beetroot Paratha is a vegan pan fried flatbread made using Whole Wheat Flour, grated Beetroot (or Beetroot Puree) and a few spices. It naturally gets its distinct colour from Beetroot which appeals to kids and toddlers. 

Closer look of the Red and Bright Beetroot Paratha

When can you have Beetroot Paratha?

Beetroot Paratha can be enjoyed for Breakfast, Lunch or Dinner. It can be enjoyed as is or with simple achaar (pickle) or dahi/yogurt. They can be served as a wrap with a spread of simple Chutneys or some chopped greens added to it. One of the healthy parathas to pack in your kids lunch box or a great finger food for your toddler. 

What is Beetroot

Beetroot is a root vegetable also known as Beet, red beet , table beet or garden beet. Known as chukandar in Hindi is an excellent source of folic acid. It can be eaten raw or cooked. The green leaves of the beets are edible too and an excellent source of Iron and Calcium and other nutrients. 

Farm Fresh Beetroot

Choosing Beetroot

Try to choose the Beetroot with the green intacts. Sadly we do not get this much except directly from the farms.  Beetroot should be firm, smooth and vibrant red, not wrinkled or soft looking. A good quality beetroot stays fresh for 2-4 weeks in the fridge with the greens removed. I have not stored the beetroot with the greens, so cannot comment much on that. 

Parathas served with a dollop of a, chaar , dry vegetable and Buttermilk

Recipes using Beetroot

I love this vegetable for 2 reasons. Apart from being healthy it naturally adds colour to the dish. I love to sneak this in different recipes, like in this Beetroot and Carrot Sandwich, where the yogurt gets a natural red colour using beetroot. Another favourite of my kids are this Beetroot Puri or this Beetroot and Dates Energy bites. They are perfect in bakes too as in this eggless Beetroot and Oats Cookies.

So coming to today’s recipe of Beetroot Paratha. These parathas are easy and quick to make. I  like to grate and add this to my dough instead of the puree. I add a few spices along with the dough. A bit of chilli is fine in this as Beetroot are naturally sweeter and it balances the taste.

Closer Look of the parathas

Freezing / Storing

And yes this parathas do freeze well too, so one can make a big batch and save for days when you cannot cook. Check the post on how to freeze parathas.

I have posted this recipe earlier. I am modifying this recipe a bit. Earlier I use to cook the beetroot and add, now I directly add it. Earlier I use to add around 2-3 tablespoon of oil in dough. Now I just add 1 teaspoon.


So here goes the recipe for Beetroot Paratha

Ingredients

  • 1 Medium sized BeetRoot (approximately 120 grams)
  • 2 Cups Whole Wheat Flour
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red Chilli powder
  • ½ teaspoon Cumin (Jeera) seeds
  • ½ teaspoon Asafoetida (Hing)
  • Salt as per taste
  • Water to knead the dough
  • 1 teaspoon oil
  • Oil for shallow frying the Parathas.
  • ½ inch Ginger grated (Optional and paste can be used too)
  • 2 small size Garlic grated (Optional and paste can be used too. I have not added)
  • Extra dry Whole Wheat flour for rolling out parathas.

Preparation 

  • Peel and grate the Beetroot
Grated Beetroot
  • In a big bowl add in the Whole wheat flour, Red Chilli Powder, Turmeric Powder, Cumin seeds, grated Ginger, Asafoetida and salt. 
  • Add the beetroot and mix everything.
Whole Wheat flour with Turmeric, Red Chili Powder, Grated Ginger, Salt and Grated Beetroot
  • Squeeze or press the dough mix in your wrist. This helps in beetroot releasing the water.
  • Leave this for 15-20 minutes. Beetroot will release water.
Dough mixed with beetroot and spices
  • You might not need any extra water to knead the dough. The water released from beetroot is sufficient. 
  • If at all water is required just add little at a time.
Dough after 30 minutes, mixed with beetroot and spices
  • Knead it to a semi stiff dough or like a paratha dough.
  • Once the dough is kneaded, add 1 teaspoon of oil to smoothen out the dough.
  • Allow the dough to rest for 15-20 mins minimum
Kneaded and Rested Dough
  • Make lime size balls (around 1 inch in diameter).
  • Roll this to a 2 inch circle. Spread a drop of oil and seal it.
Sealing the dough ball after applying a drop of oil
  • Use some dry flour when required and roll into paratha (size as required). 
Rolled out paratha
  • Heat a tawa or pan. Grease it with a bit of oil if required.
  • Once hot, turn the flame to medium and put the rolled side down on the pan or tawa. (Forgot to take the pics of next steps, next time)
  • After 15-20 seconds flip it.
  • Let it cook on the underside for 45-60 seconds. 
  • Now apply oil and cook on both the sides until cooked. 
  • Enjoy it with Pickle / Raita / Chutney or just as is.

Notes:

  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • One can cook the Beetroot and add too.
  • Beetroot puree can be added too


5 from 6 votes
Closer look of the Red and Bright Beetroot Paratha, served with a dollop of a, chaar , dry vegetable and Buttermilk
Beetroot Paratha | Roti | Chapati | Flatbread
Prep Time
10 mins
Cook Time
30 mins
Resting Time
30 mins
 
Beetroot Paratha is a vegan pan fried flat bread made using Whole Wheat Flour, grated Beetroot (or Beetroot Puree) and a few spices.
Course: Breakfast, Dinner, Lunch, Snacks
Cuisine: Indian, North Indian
Keyword: Beetroot, Kids, Lunch Box, Toddler Food, Travel Food, Vegan, Whole Wheat flour
Author: Renu Agrawal Dongre
Ingredients
  • 1 Medium sized BeetRoot (approximately 120 grams)
  • 2 Cups Whole Wheat Flour
  • 1 teaspoon Red Chilli powder
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Cumin Jeera (Jeera)
  • ½ teaspoon Hing
  • Salt as per taste
  • Water to knead the dough
  • 1 teaspoon oil
  • Oil for shallow frying the Paratha’s.
  • ½ inch Ginger grated (Optional and paste can be used too)
  • 2 small size Garlic grated (Optional and paste can be used too. I have not added)
  • Extra dry Whole Wheat flour for rolling out parathas.
Instructions
  1. Peel and grate the Beetroot
  2. In a big bowl add in the Whole wheat flour, Red Chilli Powder, Turmeric Powder, Cumin seeds, grated Ginger, Asafoetida and salt.
  3. Add the beetroot and mix everything. Squeeze or press the dough mix in your wrist. This helps in beetroot releasing the water.
  4. Leave this for 15-20 minutes. Beetroot will release water.
  5. You might not need any extra water to knead the dough. The water released from beetroot is sufficient.
  6. If at all water is required just add little at a time.
  7. Knead it to a semi stiff dough or like a paratha dough.
  8. Once the dough is kneaded, add 1 teaspoon of oil to smoothen out the dough.
  9. Allow the dough to rest for 15-20 mins minimum.
  10. Make lime size balls (around 1 inch in dia).
  11. Roll this to a 2 inch circle. Spread a drop of oil and seal it.
  12. Use some dry flour when required and roll into paratha (size as required).
  13. Heat a tawa or pan. Grease it with a bit of oil if required.
  14. Once hot, turn the flame to medium and put the rolled side down on the pan or tawa.
  15. After 15-20 seconds flip it.
  16. Let it cook on the underside for 45-60 seconds.
  17. Now apply oil and cook on both the sides until cooked.
  18. Enjoy it with Pickle / Raita / Chutney or just as is.
Recipe Notes
  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • One can cook the Beetroot and add too.
  • Beetroot puree can be added too



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Beetroot Paratha is a vegan pan fried flatbread made using Whole Wheat Flour, grated Beetroot (or Beetroot Puree) and a few spices. It naturally gets its distinct colour from Beetroot which appeals to kids and toddlers.


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I have changed the recipe a bit (Details above) and updating the contents of this post and adding new pics. Sharing this with Foodies_RedoingOldPost_21

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