Beetroot Paratha Recipe

Beetroot Paratha Recipe – This is the stuffed version where stuffing mixture is made from grated beetroot, boiled, mashed potatoes and some spices.

Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

There is another version of making beetroot paratha where raw finely grated or boiled, pureed beetroot is added directly into the flour to make the dough. This type has less taste of beetroot vs stuffed version.

Beetroot has many health benefits so we do include in our diet by making beetroot raita, beetroot rice, beetroot roti or this paratha. and many times, we eat it raw as a salad. We also like to enjoy beetroot leaves in dal and sabzi.

As you know that beetroot has slight sweetness to it. So to mellow down the sweet taste I have added some boiled potatoes. Also the addition of amchur powder balances the sweet and sour taste in the stuffing.

Check out other paratha recipes
Aloo paratha // Gobi paratha // Mooli paratha // Green peas paratha


How to make Beetroot Paratha Recipe (Step by Step Photos):


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1) First start by making stuffing mixture. For that heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

2) Then add ginger paste and green chili. Saute for 30-40 seconds or till the raw smell of ginger goes away.
Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

3) Now add grated beetroot.

4) Also sprinkle salt and mix well.
Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

5) Cook till it is soft and there is no moisture left. It took me around 6-7 minutes. Do stir in between.

6) Now add mashed potatoes and roughly mix.
Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

7) Then add red chili powder, coriander powder, garam masala and amchur powder.

8) Mix everything very well and cook for 1-2 minutes. Then turn off the stove and let the mixture cool down.
Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

9) Meantime let’s make the dough. For that take atta and salt in a bowl, mix.

10) Drizzle oil in it.
Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

11) Using fingertips mix the oil into flour thoroughly.

12) Now start adding little water at a time and keep kneading the dough. Make smooth and soft dough. Cover it and let it rest for 15 minutes.
Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

13) Now the stuffing is cooled down. Divide it into 10 equal portions and make balls.

14) After the resting time, knead the dough once again to smooth out. Then divide it into 10 equal portions as well. Make smooth balls and flatten between your palm to make disc.
Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

15) Work with one disc at a time, dip both sides into dry flour.

16) And roll into 4 inch diameter circle.
Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

17) Put one stuffing ball in the center.

18) Gather the edges and pinch to seal it.
Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

19) Now using your fingers flatten it gently and make around 3 inch flat disc.

20) Now dip this into flour and using rolling pin roll into 6-7 inch diameter round circle. If it is sticking to the board then sprinkle little dry flour on it as needed.
Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

21) Once you have few parathas ready, heat the tawa or pan on medium heat. Once hot place the rolled paratha and cook for few seconds.

22) When you notice the bubbles on top, flip it and cook other side for few seconds. Meantime drizzle oil on the top surface.
Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

23) Flip and press lightly using spatula, if rolled properly it will puff up. Cook till bottom part has few brown spots and no more raw doughy part appear.

24) Now apply oil on top side and flip again.
Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

25) Similarly cook other side by pressing with spatula.

26) When you see the other side also has brown spots, that time paratha is ready and remove it from the tawa and serve right away or keep in insulated container. Repeat the same for rest.
Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

Serving suggestion: Serve beetroot paratha as a breakfast or dinner meal with bowl of plain yogurt or raita (onion tomato raita, onion raita, cucumber raita) or pickle. This can be packed into kids or adult’s lunchbox.

Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)

Beetroot Paratha Recipe (How to make Beetroot Paratha - Stuffed Version)
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Beetroot Paratha Recipe

US measuring cups are used (1 cup = 240 ml)

Course Breakfast, Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 10 Paratha
Calories 357 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

For the stuffing:

  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 1 Green chili , Chopped finely
  • 2 cups Beetroot , peeled and grated
  • Salt to taste
  • 1 cup Potatoes , boiled, peeled and mashed
  • 1 teaspoon Red chili powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Amchur powder (dried mango powder)
  • ½ teaspoon Garam masala

For the dough:

  • 2 cups Whole wheat flour (Chapati atta)
  • Salt to taste
  • 2 tablespoons Oil + more for frying paratha
  • ¾ cup + 2 tablespoons Water or as needed

Instructions

Making stuffing:

  1. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
  2. Now saute in ginger paste and green chilies for 30-40 seconds.
  3. Add grated beetroot and salt. Mix and cook till beetroot is soft and no more moisture left.
  4. Add mashed potatoes and all the spices (red chili powder, coriander powder, amchur and garam masala). Mix and cook for 2 minutes.
  5. Then turn off the stove and let the mixture cool down.

Kneading the dough:

  1. Mix in chapati atta and salt in a bowl.
  2. Add oil and mix using fingertips.
  3. Start adding little water at a time and keep kneading till you get soft and smooth dough.
  4. Cover it and let it rest for 15 minutes.

Making beetroot paratha recipe:

  1. Divide the stuffing mixture into 10 equal portions and knead the once again after resting period and divide into 10 equal portions.
  2. Take one dough ball and dip into dry flours. Roll into 4 inch diameter circle.
  3. Place one stuffing portion in the center and gather edges, seal it, press lightly using fingers to make disc.
  4. Dip again into dry flour and roll into 6-7 inch diameter circle.
  5. Heat the tawa on medium heat. Once hot place the paratha.
  6. Dry the paratha by applying oil on both sides and by pressing with spatula. Once you see brown spots on both sides, remove it from tawa and keep in insulated container.
  7. Repeat the same procedure for rest of the paratha.

Notes

*Nutrition information is a rough estimate for 1 serving (~ 2 paratha)
Nutrition Facts
Beetroot Paratha Recipe
Amount Per Serving
Calories 357 Calories from Fat 133
% Daily Value*
Total Fat 14.8g 23%
Saturated Fat 1.8g 9%
Cholesterol 0mg 0%
Sodium 299mg 12%
Potassium 534mg 15%
Total Carbohydrates 49.8g 17%
Dietary Fiber 9.5g 38%
Sugars 8.4g
Protein 7.7g 15%
Calcium 3%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Penny