Beets Paratha | How to make Beetroot Paratha

Beets Paratha | How to make Beetroot Paratha

Beets paratha, a colorful flatbread made with beetroot and whole wheat flour. Serve this delicious paratha with a curry of your choice for a complete meal.

Course Brunch, Main Course

Cuisine Asian, Indian

Keyword Beetroot chapathi, Beets roti, Chapathi, Flatbread recipe, How to make savory flatbread

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 248kcal

Equipment

Tava for cooking the roti/paratha
Roller pin for rolling the roti/paratha

Ingredients

For the dough

1½ cups Whole Wheat flour
1 tablespoon oil
½ cup warm water
salt to taste

Grind to coarse paste

80 grams beets peeled and cooked until soft
½ a green chili
½ teaspoon cumin seeds/jeera
2 tablespoon water for easy grinding
5 teaspoon oil or ghee for making the paratha

Instructions

In a food processor or a chopped, take cooked beets, add green chili and cumin seeds to it and blitz away. I prefer almost smooth mix.
If you are doing in a food processor then you can add wheat flour to the processor and continue kneading the dough.
If not, remove the ground beets to a bowl, add flour and salt to it and mix. To this slowly add ¼ cup of water first and knead and add extra water when you need.
When the dough is almost done, add oil to it and knead to a smooth dough and let it rest for 10 minutes.
Once rested, divide the dough to 6-8 portions, depending on the size you roll. Dust each dough ball with flour, roll out into thin discs.
cook the rolled out roti on a hot tava on both sides until done. I usually smear ghee once the roti is cooked
Keep the roti covered in a kitchen cloth until served. I packed these colorful roti's for my kids breakfast box along with Potato and capsicum masala.

Nutrition