Beetroot Paratha | Beetroot Flatbread

Beetroot paratha is delicious whole wheat flatbread stuffed with a spiced beetroot filling.

These beetroot parathas are a variation of stuffed parathas made with beetroots. These parathas have a faint sweet taste coming from the beetroots.

Stuffed parathas are made with various grated veggies and even mashed potatoes. parathas can be served for breakfast, brunch or lunch. These beetroot parathas can also be packed in the tiffin box.

Generally in the morning hours, making parathas can become too much of work. So You can knead the dough in the night and keep it in the fridge. Then make the beetroot stuffing in the morning.

You can also grate the beetroot a night before and store in a small airtight box. So kind of easy while making the parathas for breakfast or tiffin.

This recipe is a no onion no garlic paratha recipe. If you want to check some more recipes made with beetroot then you can check this link – 14 beetroot recipes.

These beetroot parathas can be served plain or with a side of sweet mango pickle or mango chunda or even curd.

They can also be packed for a tiffin box. You can easily double or triple this recipe if you want to make more parathas.

How to make beetroot paratha

Preparing the paratha dough:

1. First take 2 cups whole wheat flour, ½ teaspoon salt and 2 teaspoon oil in a mixing bowl or pan. mix very well.

2. Then add ½ cup water.

3. Begin to knead. Add more water if required while kneading. I added overall ⅔ cup water. Depending on the quality of flour, you can add less or more water.

4. Knead to a soft and smooth dough. Cover and keep aside for 30 minutes.

Preparing beetroot stuffing

1. Rinse, peel and grate 350 grams beetroot or 4 medium sized beetroots. You should be able to get 2 cups of tightly packed beetroots.

2. Heat a pan and add 1 teaspoon oil. Then add the grated beetroot.

3. Saute the beetroot on a low flame for 5 to 6 minutes, till there is no moisture in them. They will be partly cooked and also appear dry.

4. Now add the following seasonings – 1 to 2 green chilies (finely chopped), 1 teaspoon amchur powder or dry pomegranate powder, ½ teaspoon garam masala powder and salt as required.

5. Mix very well. Switch off the flame. Keep the beetroot mixture aside.

Assembling and preparing beetroot paratha

1. Pinch medium sized balls from the dough. Roll them and keep them covered.

2. Take a dough ball on a rolling board. Flatten it a bit. Sprinkle with some whole wheat flour.

3. Roll to a round of 5 to 6 inches in diameter.

4. Place 2 to 3 tablespoons of the beetroot stuffing on the rolled dough.

TIP 1: Don’t overstuff as then stuffing can come out while rolling or roasting paratha.

TIP 2: Don’t under stuff as then you won’t get the flavors and taste of beetroot filling. With experience, you will come to know the right proportion of the filling to be used.

5. Begin to pleat the edges.

6. Then bring them together at the center and press them at the center.

7. Flatten the pressed edges with your fingers and dust some flour on the stuffed dough. You can also roll two small rounds and then place the beetroot stuffing between the dough circles. This method is shown in this Aloo paratha recipe.

8. Gently roll to a paratha of about 7 to 8 inches. sprinkle flour as required while rolling.

Cooking beetroot paratha

9. Heat a tawa and let it become hot. Place the paratha on the hot tawa. Keep the flame to medium-high or high. Never roast the paratha on low flame as then they become dense or hard and you don’t get the best taste.

10. On a medium to high flame, begin to roast the paratha.

11. When one side is partially cooked (about ¼th) then flip with a spatula or tongs.

12. Spread some oil or ghee on top using a spoon. The amount of oil to be spread depends upon your preference.

13. Flip again.

14. Now spread some oil or ghee on this side too. If the paratha has been stuffed and rolled well, it will start puffing up while cooking.

15. Flip again.

16. Press the paratha edges with a spatula too, so that they are also roasted well.

17. Flip once more and roast till the paratha is evenly cooked and has golden blisters on top.

18. Serve beetroot paratha hot or warm. You can also stack them in roti basket and later serve warm.

You can serve them for breakfast or lunch with a side accompaniment of a sweet mango pickle. They can also be served with some butter or curd.

More Paratha recipes

• Pudina paratha
• Cheese paratha
• Veg paratha
• Mooli paratha

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Beetroot Paratha

4.72 from 7 votes

By Dassana Amit

Beetroot paratha is an Indian whole wheat flatbread stuffed with a spiced beetroot filling.

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Prep Time 35 mins

Cook Time 25 mins

Total Time 1 hr

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Cuisine North Indian

Course: Breakfast

Diet: Vegetarian

Difficulty Level: Easy

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Servings 2 to 3

Units

Ingredients

for paratha dough

• ▢ 2 cups whole wheat flour
• ▢ 2 teaspoon oil
• ▢ ½ teaspoon salt
• ▢ ½ to ⅔ cup water or add as required

for paratha stuffing

• ▢ 1 teaspoon oil
• ▢ 350 grams beetroot or 4 medium-sized beetroots or 2 cups tightly packed grated beets
• ▢ 1 to 2 green chilies, finely chopped
• ▢ 1 teaspoon dry mango powder (amchur powder) or dry pomegranate powder (anardana powder)
• ▢ ½ teaspoon Garam Masala Powder
• ▢ salt as required
• ▢ oil or ghee as required for roasting

Cook ModePrevent your screen from going dark while making the recipe

Instructions

making dough for paratha

• First take 2 cups whole wheat flour, ½ teaspoon salt and 2 teaspoon oil in a mixing bowl or pan. Mix very well.
• Then add ½ cup water.
• Begin to knead. Add more water if required while kneading.
• I added overall 2/3 cup water. Depending on the quality of flour, you can add less or more water.
• Knead to a soft and smooth dough. Cover and keep aside the paratha dough for 30 minutes.

making beetroot paratha stuffing

• Rinse, peel and grate 350 grams beetroot or 4 medium sized beetroots. You should be able to get 2 cups tightly packed beetroots.
• Heat a pan and add 1 teaspoon oil. Then add the grated beetroot.
• Saute the beetroot on a low flame for 5 to 6 minutes, till there is no moisture in them. They will be partly cooked and also appear dry.
• Now add the following seasonings - 1 to 2 green chilies (finely chopped), 1 teaspoon amchur powder or dry pomegranate powder, 1/2 teaspoon garam masala powder and salt as required.
• Mix very well. Switch off the flame. Keep the beetroot mixture aside.

rolling stuffed beetroot paratha

• Pinch medium sized balls from the dough. Roll them and keep covered.
• Take a dough ball. Flatten it a bit. Sprinkle with some whole wheat flour.
• Roll to a round of 5 to 6 inches in diameter.
• Place 2 to 3 tablespoons of the beetroot stuffing on the rolled dough.
• Begin to pleat the edges.
• Then bring them together at the center and press them at the center.
• Flatten the pressed edges with your fingers and dust some flour on the stuffed dough. You can also roll two small rounds and then place the beetroot between the dough circles.
• Gently roll to a paratha of about 7 to 8 inches. Sprinkle flour as required while rolling.

making beetroot paratha

• Heat a tawa and let it become hot. Place the paratha on the hot tawa.
• On a medium to high flame, begin to roast the paratha. Avoid roasting the paratha on a low flame as then they will become hard or dense and won't taste good.
• When one side is partially cooked (about ¼th) then flip with a spatula.
• Spread some oil or ghee on top and flip again.
• Now spread some oil or ghee on this side too. If the paratha has been stuffed and rolled well, it will start puffing up while cooking. Flip again.
• Press the paratha edges with a spatula too, so that they are also roasted well.
• Flip once more and roast till the paratha is evenly cooked and has golden blisters on top.
• Serve beetroot paratha hot. you can also stack them in roti basket and later serve warm. Serve them for breakfast or lunch with a side accompaniment of a sweet mango pickle. You can also serve with some butter or curd or have them plain with a cup of tea.

Notes

• You can easily double or triple this recipe if you want to make more parathas.

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