Beetroot Paratha recipe | how to make Beetroot Paratha

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Beetroot paratha is a delicious and healthy twist on the traditional Indian flatbread. Made with whole wheat flour and grated beetroot, this dish adds a unique color and a slightly earthy taste to the paratha.

Beetroot is a great source of vitamins and minerals, including potassium, magnesium, and vitamin C. It is also a good source of dietary fiber and antioxidants. Beetroot is known to help lower blood pressure, improve athletic performance, and support liver health.

The recipe for beetroot paratha is simple and easy to follow. You will need whole wheat flour, ginger paste, grated beetroot, salt, cumin powder, sesame seeds, cumin seeds, coriander leaves and red chili powder and water. The dough is kneaded, rested and then shaped into small balls, which are then rolled out into circles and cooked on a skillet or griddle. You can also add some ginger-garlic paste or chopped coriander leaves to the dough for additional flavor.

When cooking the paratha, it’s important to use oil or ghee on both sides for that traditional taste and texture. Serve the paratha hot with yogurt or curry of your choice.

Beetroot paratha is a healthy and delicious way to incorporate beetroot into your diet. It’s an easy and versatile dish that can be enjoyed any time of day and is perfect for vegetarians and vegans. Give it a try and you’re sure to love it!

How to make Beetroot Paratha?

  • In a large mixing bowl, combine the whole wheat flour, ginger paste, grated beetroot, salt, cumin powder, sesame seeds, cumin seeds, coriander leaves and red chili powder.
  • Slowly add water and knead the dough until it becomes smooth and elastic. Cover and let it rest for at least 30 minutes.
  • Divide the dough into small balls.
  • Roll each ball into a circle, about 6-7 inches in diameter, using a rolling pin.
  • Heat a skillet or griddle over medium heat.
  • Place the paratha on the skillet and cook for 1-2 minutes on each side or until golden brown spots appear on the surface.
  • Apply oil or ghee on both sides of the paratha and cook for 1-2 minutes on each side or until golden brown spots appear on the surface.
  • Serve hot with yogurt or curry of your choice.
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Beetroot paratha

Beetroot paratha recipe | how to make Beetroot paratha

  • Author: Barasha
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Cuisine: Indian

Ingredients

Scale
  • 2 cups whole wheat flour
  • 1 cup boiled grated beetroot
  • ½ tsp ginger paste
  • ½ teaspoon salt
  • ½ teaspoon cumin powder
  • ½ tsp jeera/cumin seeds
  • ¼ teaspoon red chili powder
  • 1 tbsp sesame seeds
  • chopped coriander leaves
  • Water, as needed
  • Oil or ghee, for cooking

Instructions

  1. In a large mixing bowl, combine the whole wheat flour, ginger paste, grated beetroot, salt, cumin powder, sesame seeds, cumin seeds, coriander leaves and red chili powder.
  2. Slowly add water and knead the dough until it becomes smooth and elastic. Cover and let it rest for at least 30 minutes.
  3. Divide the dough into small balls.
  4. Roll each ball into a circle, about 6-7 inches in diameter, using a rolling pin.
  5. Heat a skillet or griddle over medium heat.
  6. Place the paratha on the skillet and cook for 1-2 minutes on each side or until golden brown spots appear on the surface.
  7. Apply oil or ghee on both sides of the paratha and cook for 1-2 minutes on each side or until golden brown spots appear on the surface.
  8. Serve hot with yogurt or curry of your choice.

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