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.
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
I have used iron tawa / griddle to make this paratha and thus it makes paratha’s more healthier.
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.