Beetroot Paratha is a vibrant and nutritious Indian flatbread that combines the earthy sweetness of beetroot with the warmth of whole wheat flour. This delicious dish is perfect for a healthy breakfast or lunch option, packed with fiber, vitamins and minerals.
The flavor profile of beetroot paratha is a delightful balance of sweet and savory. The beetroot adds a subtle sweetness and a pop of color, while the whole wheat flour provides a nutty and earthy flavor. You can enhance the flavor with spices like cumin seeds or coriander leaves.
Beetroot paratha is not only delicious but also packed with health benefits. Beetroot is rich in antioxidants, fiber and vitamins, which can help lower blood pressure, improve digestion, and boost immunity. whole wheat flour adds more fiber and nutrients, making this dish a nutritious choice.
Making beetroot paratha is relatively easy. simply mix grated beetroot with whole wheat flour, salt and spices and knead into a soft dough. Roll out the dough into thin circles and cook on a hot skillet or tawa with ghee or oil until golden brown.
Beetroot Paratha can be served with a variety of accompaniments, such as ghee, butter, yogurt or your favorite chutney. You can also pair it with a bowl of hot dal or a side salad for wholesome meal. Enjoy this delicious and nutritious flatbread as a perfect addition to your meal!
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BEETROOT PARATHA WITH STEP BY STEP PHOTO RECIPE
heat oil in a pan, add ginger garlic paste and 2 green chilli. saute for a minute until the raw smell of ginger garlic paste disappears
add grated beetroot and salt. saute for 2 minutes. further add 2 tbsp of water cover and cook for 10 minutes
cook until the beetroot is cooked completely and then turn off the flame. cool down the mixture completely at room temperature
transfer the cooked beetroot into the blender
grind to a smooth paste, without adding any extra water
now in a large bowl, add 2 cup whole wheat flour, salt, cumin seeds, ajwain seeds, garam masala powder, coriander leaves and salt. mix well and make sure all the spices are combined well
now add prepared beetroot paste
knead the dough well without adding any water. if required add a tbsp of water and continue to knead the dough well to soft and smooth. now grease 1 tsp oil and rest the dough for 15 minutes
pinch a medium sized ball dough
roll and make a round circle using the rolling pin
place the prepared paratha in the hot tawa. add a tsp of oil on top of the paratha and spread to all over the sides and cook for a minute
flip over the paratha to other side and cook evenly or until the golden brown spots appear on them.
serve beetroot paratha with raita, pickle or any paneer curry
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Beetroot Paratha |
Course: beetroot recipes, Paratha Recipes5
servings10
minutes30
minutes40
minutesIngredients
- FOR BEETROOT PASTE
1 large beetroot – grated
1/2 tsp ginger garlic paste
2 green chilli – slit
salt – to taste
2 tsp oil
- FOR DOUGH
2 cup whole wheat flour
1/2 tsp cumin seeds
1/2 tsp ajwain seeds
1/2 tsp garam masala powder
salt – to taste
2 tbsp coriander leaves
1 tbsp oil
Directions
- heat a tsp of oil in a pan, add ginger garlic paste and 2 green chillies
- saute for a minute, until the raw smell of ginger garlic paste goes off
- now add 1 cup grated beetroot and salt. saute for 2 minutes and then cover and cook for 10 minutes
- cook until the beetroot is cooked completely. cool the mixture and transfer to the blender. blend to smooth paste without adding any extra water
- now in a large bowl, add 2 cup whole wheat flour, cumin seeds, ajwain seeds, garam masala powder, coriander leaves and salt
- mix well and please make sure all the spices are combined well. further add prepared beetroot paste
- knead the dough well, if required add a tbsp of water. knead to soft and smooth dough
- now add a tsp of oil and rest the dough for 15 minutes
- pinch a medium sized ball dough, add some flour, roll and make a round circle using the rolling pin
- place the prepared paratha in the hot tawa
- add a tsp of oil on top of the paratha and spread to all over the sides and cook for a minute
- then flip over the paratha to other side and cook evenly or until the golden brown spots appear on them
- repeat the same process with the remaining dough
- finally serve beetroot paratha with onion raita, pickle or paneer curry
- Enjoy!
Notes
- grate the beetroot for speed up cooking process
- skip green chilli if you serving paratha for kids