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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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories

Equipment

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

Ingredients

For the dough

  • 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

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.