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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

Beetroot Paratha is a vegan pan fried flat bread made using Whole Wheat Flour, grated Beetroot (or Beetroot Puree) and a few spices.
5 from 6 votes
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Course: Breakfast, Dinner, Lunch, Snacks
Cuisine: Indian, North Indian
Keyword: Beetroot, Kids, Lunch Box, Toddler Food, Travel Food, Vegan, Whole Wheat flour
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Author: Renu Agrawal-Dongre

Equipment

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

  • Peel and grate the 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. 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.
  • 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.
  • 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.
  • Make lime size balls (around 1 inch in dia).
  • Roll this to a 2 inch circle. Spread a drop of oil and seal it.
  • Use some dry flour when required and roll into paratha (size as required).
  • 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.
  • 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
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu