Beetroot Paratha: Red Flatbread!

24 Dec

Beetroot Parathas

I know some who will not touch beetroot come what may. And so if you must feed them this fantastic food, you have to innovate. Hide it in ways that tame its taste. I present to you the gloriously colorful beetroot paratha, which has many a hater turn into a beetroot buff.

Beetroot Paratha, Achar, Dahi

You Need:

[for 4-5 parathas]

  • Beetroot – 1
  • Atta (whole wheat flour) – 1 cup
  • Salt – to taste
  • Roasted cumin powder – 1/4 teaspoon
  • Water – to knead
  • Ghee – to cook the parathas (~1/2 teaspoon per paratha)

How To Make Beetroot Paratha:

1. Make the dough:

Peel and grate the beetroot finely.

Grated Beetroot

Handle carefully: beetroot can stain your clothes.

Sprinkle salt, roasted cumin powder on grated beetroot and mix. Add atta.

Grated Beetroot with Atta and Spices

Mix atta with the beetroot well, initially without water – doing so will help you estimate how much water you need to make a firm dough.

Beetroot Paratha Dough Making

Remember that beetroot gives out water too, and you might make the dough too moist if you add water right in the beginning.

When the dough takes on a crumby texture, sprinkle enough water a bit at a time to get a firm dough.

When the dough balls up together neatly and easily, it is ready.

Let the dough rest covered for 30 minutes.

Beetroot Paratha Dough

2. Roll it:

Make ping pong sized balls out of the beetroot paratha dough.

Before you roll, flatten a dough ball and dip it in dry flour.

Beetroot Paratha Dough Balls

Roll it out using a rolling pin into a disc of about 5-inch diameter.

Beetroot Paratha Rolled Out

To roll out the paratha evenly, apply gentle pressure on the sides to stretch it out – don’t put all your might in the centre! Some experienced rollers make the paratha dough rotate as they press and roll. If you can do that, great – else pick the half-rolled paratha up, adjust its position or turn it over. The end is important – not the means :)

When you have done rolling, you can move to the next step (cook it) with the rolled out dough, and while this one cooks, roll out the next one.

3. Cook it:

Put a non-stick flat pan on heat. When the pan is hot, set the heat to medium and place the rolled-out paratha dough on it. Cook till the heat-facing surface (side A) begins to spot.

Flip the paratha over. Smear ghee on the cooked surface while the surface below (side B) cooks.

Beetroot Paratha Cooking

Give it another flip, apply ghee to side B and press the paratha with side B down once again to make the ghee sizzle.

Beetroot paratha is now cooked and ready to eat.

Beetroot Paratha Cooked

Repeat the roll-and-cook process for all the dough balls.

Beetroot Parathas

Beetroot paratha has so much flavor of its own that you need not pair it with much else. Here’s my meal of beetroot parathas with homemade yogurt and red stuffed chili pickle.

Beetroot Parathas, Pickle, Homemade Yogurt


Want to get inventive with paratha shapes? Try triangular parathas, elliptical parathas or square parathas.

Like beetroot? Try it in juice form: grape beetroot basil juice, watermelon beetroot pomegranate juice.

2 Responses to “Beetroot Paratha: Red Flatbread!”

  1. Drashti Dholakia January 4, 2017 at 8:09 PM #

    Excellent Recipe..Very healthy and colourful paratha. Loved it…

    • S January 4, 2017 at 11:23 PM #

      Thanks Drashti!

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