beetroot paratha recipe | beetroot roti | how to make beetroot paratha with detailed photo and video recipe. a healthy and nutrient red coloured flatbread recipe made with beetroot puree. it is an ideal morning breakfast recipe which can also be used for afternoon lunch and night dinner. it is generally eaten and served with pickle and raita, but can be served with any choice of dry or gravy based curries.
paratha recipes are the very common staple food of many indians. it is generally made with vegetable-based stuffing and then rolled to thin flatbread recipe. but in this beetroot paratha recipe, i have mixed the cooked beetroot paste directly into the wheat dough which makes it unique and easy to cook. some may prefer to have beetroot as stuffing which can make it complicated but tastes great. basically, i have shown a simple and easy paratha recipe for a novice to professional cooks. in addition, by mixing the beetroot paste to the dough, it evenly mixes to paratha without much hassle. hence i recommend following this way, unless if there is any strong reason.
furthermore, i would like to add some tips and suggestions for a perfect beetroot paratha recipe. firstly, i would heavily recommend grating the beetroot instead of chopping. moreover, using a fine grater to grate the beetroot will reduce the cooking time. secondly, try to avoid adding any excess water while kneading the dough as the beetroot paste itself is enough. lastly, the beetroot roti may turn sweet in taste due to the sweetness in the beetroot. hence you can add more red chilli powder to negate the sweetness if you do not like sweet roti.
finally please do visit my other paratha recipes collection with this post of beetroot paratha recipe. it includes recipes like malabar paratha, aloo paratha, gobi paratha, paneer paratha, aloo gobi paratha, mooli paratha and palak paratha. in addition, i request you to check my other related and popular recipes collection like,
beetroot paratha video recipe:
recipe card for beetroot paratha:
beetroot paratha recipe | beetroot roti | how to make beetroot paratha
Ingredients
for beetroot paste:
- 2 tsp oil
- ½ tsp ginger paste
- 1 chilli, slit
- 1½ cup beetroot, grated
- ½ tsp salt
- 2 tbsp water
for dough:
- 2 cup wheat flour / atta
- ½ tsp jeera / cumin
- ½ tsp garam masala
- ½ tsp aamchur / dry mango powder
- ½ tsp ajwain / carom seeds
- ½ tsp salt
- 2 tbsp coriander, finely chopped
- 1 tsp oil
Instructions
- in a large bowl, take 2 cup wheat flour, ½ tsp jeera, ½ tsp garam masala, ½ tsp aamchur, ½ tsp ajwain and ½ tsp salt.
- mix well, making sure all the spices are combined well.
- further add prepared beetroot paste, 2 tbsp coriander and 1 tsp oil.
- knead the dough well adding water if required.
- knead to smooth and soft dough.
- now grease 1 tsp oil, and rest the dough for 15 minutes.
- further pinch a ball sized dough, roll and flatten it.
- also dust with some wheat flour.
- further roll it in a thin circle like chapati or paratha.
- now on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, when the base is partly cooked, flip the beetroot paratha.
- also spread ½ tsp oil / ghee and press slightly both the sides.
- flip again once or twice till both the sides are cooked properly.
- finally, serve beetroot paratha with raita and pickle.
how to make beetroot paratha with step by step photo:
- firstly, in a pan heat 2 tsp oil and add ½ tsp ginger paste, 1 chilli.
- saute for a minute, until the raw smell of ginger paste disappears.
- now add 1½ cup grated beetroot, ½ tsp salt and saute for 2 minutes.
- further add 2 tbsp water, cover and cook for 10 minutes.
- cook until the beetroot is cooked completely.
- cool the mixture and transfer to the blender.
- blend to smooth paste, without adding any extra water.
- now in a large bowl, take 2 cup wheat flour, ½ tsp jeera, ½ tsp garam masala, ½ tsp aamchur, ½ tsp ajwain and ½ tsp salt.
- mix well, making sure all the spices are combined well.
- further add prepared beetroot paste, 2 tbsp coriander and 1 tsp oil.
- knead the dough well-adding water if required.
- knead to smooth and soft dough.
- now grease 1 tsp oil, and rest the dough for 15 minutes.
- further pinch a ball sized dough, roll and flatten it.
- also, dust with some wheat flour.
- further, roll it in a thin circle like chapati or paratha.
- now on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, when the base is partly cooked, flip the beetroot paratha.
- also spread ½ tsp oil / ghee and press slightly both the sides.
- flip again once or twice till both the sides are cooked properly.
- finally, serve beetroot paratha with raita and pickle.
notes:
- firstly, grate the beetroot for speed up cooking process.
- also, blending beetroot to smooth paste is optional.
- additionally, skip green chilli if you serving for kids.
- finally, beetroot paratha tastes great when prepared with fresh and juicy beetroot.