beetroot paratha recipe, how to make beetroot paratha recipe

beetroot paratha recipe with step by step photos – delicious whole wheat parathas stuffed with a spiced beetroot filling.

beetroot paratha, beetroot paratha recipe

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.

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.

flour for making beetroot paratha recipe

2. then add ½ cup water.

making dough for beetroot paratha recipe

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.

making dough for beetroot paratha recipe

4. knead to a soft and smooth dough. cover and keep aside for 30 minutes.

making dough for beetroot paratha recipe

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.

beetroot for beetroot paratha recipe

2. heat a pan and add 1 teaspoon oil. then add the grated beetroot.

beetroot for making beetroot paratha recipe

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.

beetroot to make beetroot paratha recipe

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.

spices for beetroot paratha recipe

5. mix very well. switch off the flame. keep the beetroot mixture aside.

beetroot mixture to prepare beetroot paratha recipe

assembling and preparing stuffed beetroot paratha

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

dough for beetroot paratha recipe

2. take a dough ball. flatten it a bit. sprinkle with some whole wheat flour.

dough for beetroot paratha recipe

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

dough for making beetroot paratha recipe

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

dough for preparing beetroot paratha recipe

5. begin to pleat the edges.

dough for beetroot paratha recipe

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

dough for beetroot paratha recipe

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.

dough for making beetroot paratha recipe

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

rolling paratha - beetroot paratha recipe

cooking beetroot paratha

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

making beetroot paratha recipe

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

preparing beetroot paratha recipe

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

cooking - beetroot paratha recipe

12. spread some oil or ghee on top.

cooking - beetroot paratha recipe

13. flip again.

making beetroot paratha recipe

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.

cooking - beetroot paratha recipe

15. flip again.

preparing beetroot paratha recipe

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

cooking - beetroot paratha recipe

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

making beetroot paratha recipe

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.

beetroot paratha, beetroot paratha recipe

more paratha recipes

Beetroot Paratha

4.5 from 4 votes
beetroot paratha is an indian whole wheat flatbread stuffed with a spiced beetroot filling.
beetroot paratha recipe
Author:Dassana Amit
Prep Time:35 mins
Cook Time:25 mins
Total Time:1 hr
Course:breakfasts
Cuisine:north indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

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

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.
  • 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 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 with a side accompaniment of a sweet mango pickle. you can also serve with some butter or curd.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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15 comments/reviews

  1. Yes, we followed this recipe exactly and have just enjoyed these paratha’s with a hot curry.
    Thank you for sharing your recipe and technique – well done 🙂5 stars

  2. Thanks for the prompt reply. Now I know the reason. The filling was not evenly distributed and came out in a few places.Next time I will keep these points in mind.
    Thanks once again for the simple and wonderful recipes that you post and for making our lives easier.May God bless you abundantly.

  3. I used boiled beetroots here so skipped the sauteing part for the filling.while the parathas were super tasty and soft,they did not puff out at all as shown.the dough was soft and kneaded well.i did not keep the dough for 30 mins.as mentioned.could this be the reason? Other than this it was good.4 stars

    • winnie, when the parathas are rolled evenly and the filling does not come out, then they puff up very well. even rolling is the key to get puffed parathas. the filling also has to distribute evenly. resting dough does help, but when short of time resting the dough can be skipped. hope these suggestions help and thanks for the feedback.

  4. Hi Dassana,
    Those parathas look yummy.I have always made beetroot paratha by mixing beetroot and wheat flour together. This time I will try your version. Just a quick question, can we use preboiled beetroot for this receipe?

  5. Hi

    I tried this today. The beetroot mixture tastes great. And I managed to put the filling and the seal the paratha. However, my paratha didn’t fluff up like yours. It’s not as soft either. Would you know why ?5 stars