beetroot paratha recipe with step by step photos – delicious whole wheat parathas 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 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.

if you are looking for more paratha recipes then do check:

• mint paratha
• cheese paratha
• veg paratha
• aloo paratha
• mooli paratha

beetroot paratha recipe

4.34 from 6 votes

Prep Time:35 mins

Cook Time:25 mins

Total Time:1 hr

beetroot paratha recipe - whole wheat flatbread stuffed with a spiced beetroot filling.

Course:breakfasts

Cuisine:north indian

Servings:2 to 3

Author:Dassana Amit

INGREDIENTS FOR beetroot paratha recipe

(1 CUP = 250 ML)

for paratha dough

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

for beetroot paratha stuffing

• 1 teaspoon oil
• 350 grams beetroot or 4 medium sized beetroots or 2 cups tightly packed grated beetroot
• 1 to 2 green chilies, finely chopped (hari mirch)
• 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

HOW TO MAKE beetroot paratha recipe

making dough for beetroot 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.
• when one side is partially cooked (about ¼th) then flip.
• spread some oil or ghee on top and flip again.
• now spread some oil or ghee on this side too. if the beetroot 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 beetroot 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 beetroot parathas for breakfast with a side accompaniment of a sweet mango pickle. you can also serve with some butter or curd.

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how to make beetroot paratha recipe:

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 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 stuffed beetroot parathas:

1. pinch medium sized balls from the dough. roll them and keep covered.

2. take a dough ball. 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.

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.

9. heat a tawa and let it become hot. place the beetroot paratha on the hot tawa.

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

11. when one side is partially cooked (about ¼th) then flip.

12. spread some oil or ghee on top.

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 beetroot paratha is evenly cooked and has golden blisters on top.

18. serve beetroot paratha hot. you can also stack them in roti basket and later serve warm. serve beetroot parathas for breakfast with a side accompaniment of a sweet mango pickle. you can also serve with some butter or curd.