Beetroot Paratha | Beetroot Roti | Whole Wheat Beetroot Bread | How to make Beetroot Paratha

Beetroot paratha is a healthy and nutritious red colored Indian flat bread. It can be served as any time meal – breakfast, lunch or dinner.

In this recipe, I have used beetroot paste to make these parathas as it is easy and quick way to do it. Another way of making is by stuffing a cooked beetroot in dough and then making paratha of it.

This recipe is no onion – no garlic recipe. It taste better with pickle (achaar), curd (dahi) or any vegetable curry.

How to make

1. Wash and peel beetroot and cut it into medium size cubes.
2. Take beetroot cubes, green chilies and ginger In a mixer grinder, and grind it into a smooth paste. Add little water, if required.
3. Take whole wheat flour, add curd and little oil to it. Along with this add spices – turmeric, dry mango powder, cumin powder, sesame seeds, coriander powder, garam masala, red chilly powder, beetroot paste and salt.
4. Knead a soft dough.
5. Grease it with little oil and rest it for 15-20 minutes
6. Now make ball size dough and roll it into a flat thin circle
7. On a hot tawa / griddle place rolled paratha and let it cook partly
8. Flip it to other side and apply little oil and roast both sides until properly cooked

Beetroot Paratha | Whole Wheat Beetroot Bread

Beetroot paratha is a healthy and nutritious red colored Indian flatbread. It can be served as any time meal – breakfast, lunch and dinner. This recipe is no onion – no garlic recipe.

Taste’s better with pickle (achaar), curd (dahi) or any vegetable curry.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr

Course Breakfast, Main Course

Cuisine North Indian

Servings 12 Paratha

Equipment

• Measuring Spoon
• Peeler & Knife
• Mixer Grinder
• Bowl
• Tawa or Griddle
• Cloth to cover or lid
• Tong

Ingredients

  

For Beetroot paste

• 1 cup Chopped beetroot
• 2 pieces Green chilly
• 1 inch Ginger
• ¼ cup Water

For Dough

• 2 cups Wheat flour
• ¼ cup Curd
• 1 tbsp Oil
• ¼ tsp Turmeric (Haldi)
• ½ tsp Dry mango (Amchur) powder
• 1 tsp Cumin (Jeera) powder
• 1 tsp Sesame (Til) seeds
• 1 tbsp Coriander (Dhaniya) powder
• 1 tbsp Red chilly (Mirchi) powder
• 1 tsp Garam masala
• Salt as per test
• Handful of chopped coriander leaves optional
• Water to knead dough
• A bowlful of Love & Care

Instructions

 

• To make a beetroot paste – take 1 cup beetroot and cut into a medium size cubes, add 2 green chilies and 1 inch ginger in mixer grinder and blend it into a smooth paste
  
• Take a bowl, add 2 cups wheat flour
  
• Ingredients (for reference)
  
• Add ¼ cup curd, 1 tbsp oil, ¼ tsp turmeric, ½ teaspoon of dry mango powder, 1 teaspoon of cumin powder, 1 teaspoon of sesame seeds, 1 tablespoon of coriander powder, 1 table spoon of red chilly powder, ½ tablespoon of garam masala and salt as required
  
• Add beetroot paste
  
• Add water as required and knead it into a soft dough and grease with little oil. Cover it and rest for 15-20 minutes.
  
• Make ball size dough.
  
• Roll dough into a flat thin circle. Also, meanwhile heat the tawa / griddle.
  
• Once tawa / griddle is heated, place rolled paratha on it.
  
• Once base is partly cooked, flip the side and apply little oil on another side.
  
• Cook till both sides are done properly.
  
• Ready to serve paratha
  

Wisdom

1. I have used iron tawa / griddle to make this paratha and thus it makes paratha’s more healthier.
2. If you are planning it to make it in breakfast (usually rush morning hours), then it is preferred to make beetroot paste a night before and keep it in airtight container.