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Beetroot paratha recipe with detailed step-by-step photos. Beetroot paratha is a type of Indian flatbread that is made by combining grated beetroot with whole wheat flour and spices. This paratha is a popular breakfast or lunch item in India and is enjoyed by people of all ages. The addition of grated beetroot not only enhances the nutritional value of the paratha but also imparts a unique sweetness and beautiful red color to the dough.

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Beetroot paratha can be a healthy and nutritious meal option for kids. The addition of beetroot to the paratha dough makes it a good source of essential nutrients such as fiber, vitamins, and minerals. These nutrients are important for maintaining good health, supporting growth and development, and boosting the immune system.

The sweetness of the beetroot can also make the paratha appealing to kids who may be hesitant to try new foods. Plus, the paratha can be customized with kid-friendly spices and seasonings to make it more enjoyable for young taste buds.

Beetroot paratha is typically served with yogurt, pickle or chutney, and can also be enjoyed on its own as a healthy snack. It is a great alternative to regular wheat paratha and is perfect for those looking for a healthy and flavorful option.

About this recipe

Beetroot paratha is a popular Indian flatbread made with a combination of whole wheat flour, grated beetroot, and a few spices. This healthy and nutritious paratha is a perfect way to incorporate the goodness of beetroots into your diet. To make beetroot paratha, first, the grated beetroot is mixed with whole wheat flour along with some spices to form a dough, which is then rolled out into thin rounds and cooked on a hot griddle/tawa with some oil or ghee until golden brown on both sides. Beetroot paratha can be enjoyed on its own or with a side of yogurt or pickle.

I have paired these delicious and flavorful parathas with matki usal and aloo raita. It is a great breakfast or lunch option that is not only filling but also loaded with essential nutrients such as fiber, vitamins, and minerals.

You can check out my other recipes:

Gajarachi Koshimbir | Carrot Koshimbir | Maharashtrian style koshimbir

Dal Makhnai | Restaurant style dal makhani recipe

Makhana Kheer Recipe | Fox nut Pudding

Beetroot Paratha Recipe

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Recipe with step-by-step photos

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1. In a mixing bowl, add 3/4 cup grated beetroot.

2. Now, add turmeric, red chilli powder, jeera powder, ajwain, ginger garlic paste, salt. Mix well.

3. Add whole wheat flour. Mix well and knead into a soft dough, adding water as required.

4. Apply little oil. Cover and rest the dough for 5 minutes.

5. After 5 minutes, divide the dough into equal-sized balls.

6. Roll each ball into a thin disc, using some flour to dust.

7. Heat a griddle or a tawa over medium heat.

8. Place the rolled paratha on the hot griddle and cook for 1-2 minutes or until bubbles start to appear on the surface.

9. Flip the paratha and apply some oil or ghee on both sides. Cook until both sides are golden brown.

10. Remove from the heat and serve hot with yogurt or raita.

Notes

1. If you do not like raw taste of beetroot, you can use cooked beetroot to make these parathas.
2. You can adjust the spices according to your taste preferences. You can also add other spices like coriander powder, or garam masala.
3. Be careful not to add too much water when kneading the dough. The dough should be soft and pliable, but not sticky.

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