Beetroot Paratha is a vibrant and nutritious twist on the traditional Indian flatbread, known for its striking deep pink hue and earthy flavor profile. This wholesome dish combines the rustic appeal of whole wheat flour with the natural sweetness and intense color of fresh beetroots, transforming a simple meal into a visually stunning experience. Whether served for breakfast, packed in a lunchbox, or enjoyed as a light dinner, it offers a refreshing alternative to standard stuffed parathas like aloo or gobi.
The preparation typically involves incorporating beetroot puree or finely grated beetroot directly into the dough, which ensures an even distribution of flavor and color throughout the bread. To enhance its taste, common Indian spices such as carom seeds (ajwain), cumin powder, and green chillies are often added, providing a savory balance tot he beet’s natural sugars. Some variations even include a spiced paneer or potato stuffing for added texture and protein, making the dish more substantial.
Beyond its aesthetic appeal, beetroot paratha is celebrated for its extensive health benefits. Beetroots are considered a “superfood,” rich in essential nutrients like dietary fiber, iron, folate and potassium. The presence of nitrates in the vegetable can help regulare blood pressure and improve blood flow, while its high antioxidant content, specifically betalains, helps fight oxidative stress and inflammation.
For parents, this dish is a popular strategy for sneaking vegetables into the diets of picky eaters. The fun “pink paratha” or “magic roti” appearance often excites children, making it a staple for kids lunchboxes. It remains soft for hours, which is ideal for school tiffins, and provides a long lasting energy boost for growing toddlers.
Versatility is another hallmark of the beetroot paratha, as it pairs beautifully with a wide range of accompaniments. It is traditionally served with a dollop of fresh butter, creamy yogurt or raita and tangy pickles. For a more elaborate meal, it can be served alongside spicy curries, dal, or even used as a colorful wrap for kathi rolls and sandwiches.
BEETROOT PARATHA WITH STEP BY STEP PHOTO RECIPE
Similar Paratha Recipes,
Beetroot Paratha Recipe | How to Make Beetroot Paratha
Course: Lunch, DinnerCuisine: Indian4
servings30
minutes4
minutes
Beetroot paratha is a nutrient-dense, vibrant pink Indian flatbread made by kneading beetroot puree or grated beets and warm spices into whole wheat dough.
Ingredients
- FOR BEETROOT PASTE
2 tsp oil
1/2 tsp ginger garlic paste
2 green chilli, slit
1.5 cup beetroot, grated
1/2 tsp salt
FOR DOUGH
2 cup whole wheat flour
1/2 tsp cumin seeds
1/2 tsp garam masala
1/2 tsp dry mango powder
1/2 tsp ajwain seeds
salt, to taste
2 tbsp coriander leaves, finely chopped
1 tsp oil
Directions
- heat a tsp of oil in a pan, add ginger garlic paste and green chilies, saute for 1 minute or until the raw smell goes away
- wash and chop the beets. add them into the pan and sprinkle a tbsp of water and salt. cover and cook just for 3-4 minutes. they have to become slightly tender and soft. do not overcook. cool this to room temperature
- add them into the blender jar. grind to a smooth paste. i did not add water, if the mixture is dry then you may need to sprinkle 1 to 2 tbsp of water
- in a large bowl, take 2 cup whole wheat flour, 1/2 tsp cumin seeds, 1/2 tsp garam masala, dry mango powder, ajwain seeds, coriander leaves and salt
- mix well, making sure all the spices are combined well.
- further add prepared beetroot paste, 2 tbsp coriander and 2 tsp oil
- knead the dough well adding water if required, knead to soft and smooth dough
- now grease 1 tsp oil, and rest the dough for 15 minutes
- further pinch a ball sized dough, roll and flatten it
- also dust with some wheat flour and roll it in a thin circle like chapathi or paratha
- now on a hot tawa, place the rolled paratha and cook for a minute
- when the base is cooked, flip the beetroot paratha and drizzle with a tsp of oil and cook on both the sides properly
- finally, serve beetroot paratha with raitha, pickle or gravies
Notes
- firstly, grate the beetroot for speed up cooking process
- cook on medium to high heat on a tawa with ghee or oil. using low heat for too long can result in a hard, chewy texture
- traditionally served with curd, raita, tangy pickles (mango or lime) or a simple side of butter
- adjust spice level according to your taste
- cooked and pureed beetroot is kneaded directly into the flour. this method gives the paratha a uniform, bright pink or deep red color and is often easier for picky eaters