Beetroot paratha recipe | Beetroot roti | How to make beetroot paratha | Beetroot recipe indian

I always look for vegetarian breakfast recipes easy. This always takes me to this healthy paratha recipe as one of the most frequently prepared items. Usually for any homemaker or mom, the morning work schedule is very tight due to all household work. So, I always try to keep my breakfast recipe simple for time management.

To keep the beetroot paratha recipe simple and easy, I have not used stuffing for the recipe. I have cooked beetroot with some spices and made a smooth puree with it. I knead it with the dough and then rolled out the parathas. In this way, the beetroot masala spreads evenly in a simple way.

Usually, I prepare the beetroot puree one night before. Then next morning, I just knead the dough with the beetroot puree and prepare parathas without much hassle. There is no need to stuff each dough ball and put effort to roll out each paratha carefully.

Honestly, Beetroot is one of the backbencher vegetables which gets ignored most of time, especially because of its strong earthy flavour. For every mom, it is a huge challenge to make their kids eat beetroot without any fuss.

When I was a kid, I was not an exception. I did all possible things to skip beetroot from meal. For that reason, my mom used to go innovative with this vegetable and put all possible efforts to make me eat this healthy vegetable. Now, after becoming a Mom, I have realised why moms get desperate to make their kids eat healthy vegetables.

Beetroot is one of the most versatile vegetable which is used to prepare different ranges of food like soups, salads, curries, fries, flat breads, desserts, oven baked items and many more. I have prepared multiple Beetroot recipe indian which got green flag from my family and friends. This Beetroot paratha recipe is one of them.

Beetroot paratha recipe is a simple and easy recipe. The difficulty level of preparing this recipe of paratha is moderate and perfect for novice. It requires very common ingredients which are very easily available in any Indian kitchen pantry. Though the recipe is simple, but it tastes divine. The best part of the dish is that it does not require any side. Yogurt, pickle, chutney or ketchup any of these condiments is enough to accompany this luscious paratha recipe.

Beetroot paratha recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. Before directly jumping into the recipe, let me share few interesting facts about the recipe and the main ingredient ’Beetroot’.

Health benefits of Beetroot

In short, Beetroots are powerhouse of healthy content. Regular consumption of it can make our life healthier and happier.

How to make beetroot paratha?

To prepare the beetroot paratha, first grate the beetroot for the puree. Then take a pan and add oil into it. Add some chopped garlic, ginger, green chillies and sauté them nicely. Add the grated beetroot into the pan and cook it in low flame till tender. Add some water, if required, to cook the beetroot. Then allow the mixture to cool down slightly.

Transfer the beetroot mixture into a jar of a grinder and pulse it to a smooth paste. Keep the beetroot paste aside.

Beetroot have a strong earthy flavour and most of the people dislike the vegetable because of that flavour. You can directly add the raw grated beetroot into the dough, but the flavour would remain.

Sautéing the beetroot reduces its flavour and enhances the taste of the paratha as well.

After preparing the beetroot paste, I have prepared the dough for the beetroot paratha. I have used whole wheat flour to prepare this dough. Take a large mixing bowl and add whole wheat flour, salt, cumin powder, coriander powder, garam masala powder, hing and mix it well. Then add chopped coriander leaves and some oil and mix it evenly. Add the prepared beetroot puree instead of water to prepare the dough.

I have prepared a soft dough by kneading the mixture thoroughly. Then I have covered the dough with a muslin cloth and allowed it to rest for half an hour.

Divide the dough into five equal parts and make flat round discs with them. Place one dough ball on a rolling board and sprinkle some wheat flour. Roll out a flat round paratha with the help of rolling pin. Repeat the same process and roll out parathas with rest of the dough balls.

Place a rolled-out beetroot paratha on a warm dry tawa. First dry roast it from both the sides on medium flame. Then shallow fry it in oil from both the sides till cooked. Do the same with rest of the rolled-out beetroot parathas.

Ingredients:

• 1 cup Beetroot, grated
• ½ tablespoon Ginger, finely chopped
• ½ tablespoon Garlic, finely chopped
• 1 green Chilli
• ½ teaspoon Salt
• 1 tablespoon Water, during the time of cooking
• 2 teaspoon Oil
• 2-3 tablespoons of Water, to grind the paste

• 1½ cups whole Wheat Flour (Atta)
• ½ teaspoon Cumin powder (Jeera powder)
• ½ teaspoon Coriander powder (Dhaniya powder)
• ½ teaspoon Garam Masala powder
• ¼ teaspoon Asafoetida (Hing)
• ½ teaspoon Salt
• 3 tablespoons Coriander leaves, chopped
• ½ tablespoon Oil

• 1 tablespoon Wheat Flour, to sprinkle during rolling the parathas
• Oil to fry the Parathas, ½ tablespoon of oil for each paratha

To prepare the beetroot paste
1. Wash the beetroots and trim both the edges. Peel the skin off. Either grate them with a grater manually or run them into food processor. Keep them aside.
2. Put a pan on flame and let the pan become dry. Add oil into the pan and wait until the oil is hot.
3. Add ½ tablespoon chopped garlic, ½ tablespoon chopped ginger, 1 green chilli into the pan and sauté them on medium flame for a minute until the raw smell of ginger and garlic goes away.
4. Add 1 cup grated beetroot into the pan and give a nice mix.
5. Add ½ teaspoon salt into the pan and give a nice mix.
6. Cover the pan and cook it in low flame for 10-12 minutes until the beetroot gets tender. Stir in between. If you feel the mixture gets too dry, then add 1 tablespoon of water in between.
7. Allow the mixture to rest for 15-20 minutes to cool down.
8. Transfer it into a jar of a grinder. Add 2-3 tablespoons of water into the jar. Close the lid of the jar and pulse it to a smooth paste. Keep the beetroot paste aside.To prepare the dough

9. Take a large mixing bowl and add 1 & ½ cup whole wheat flour, ½ teaspoon cumin powder, ½ teaspoon coriander powder, ½ teaspoon garam masala powder, ¼ teaspoon hing, ½ teaspoon salt into the bowl and give a nice mix with the help of a spoon.
10. Add chopped coriander leaves, ½ tablespoon oil into the mixing bowl. Mix it nicely and evenly with the help of your hand.
11. Add the prepared beetroot paste (Step 8) and into the mixture and mix it nicely to make a soft dough. Cover the dough with a kitchen towel or muslin cloth and let it rest for half an hour.To prepare the beetroot ka paratha

12. Again, Knead the dough for a minute and divide them into equal portions to make large paratha balls. I have divided the dough into five equal portions.
13. Roll the portions in between your palms and put pressure on the top to made flat rounds.
14. Place a flat round dough ball on the rolling board and dust some wheat flour on the rolling board. Roll the dough ball and flatten it into a thin circle like roti with rolling pin.
15. Put a tawa or pan on flame. Once the pan is hot, put the rolled paratha on it and dry roast it on medium flame for ½ to 1 minute until the base is partially cooked. Then flip the paratha and cook.
16. Drizzle some oil and spread on the top too. Press the paratha from both the sides.
17. Shallow fry the parathas from both sides on medium flame until the paratha gets cooked perfectly and golden spots appear on both the sides. Flip once or twice in between as required.
    Tip: Do not cook it in high flame. Dark spots may appear on parathas.
    

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