Mumbai: Looking for a fun way to enjoy beets in your meals? Try this vibrant Beetroot Paratha! With its rich, colourful appearance and nutritious benefits, it’s a great addition to your breakfast, lunch, or dinner.
Beetroot Parathas are not only visually striking but also packed with nutrition, thanks to the vibrant beetroot puree blended right into the dough. The addition of beetroot imparts a rich, natural sweetness to the paratha, making it both healthy and delicious.
This colourful flatbread is an excellent choice for any meal—whether you’re looking for a wholesome breakfast, a quick lunch, or a satisfying dinner. Its unique flavour and appealing red hue make it a favourite in many Indian homes. Serve it alongside tangy raita, spicy pickle, or your choice of curry, and enjoy a delightful, nutrient-packed meal!
Beetroot Paratha recipe
(Prep Time: 10 mins | Cook Time: 15 mins | Servings: 4)
Here is the Beetroot Paratha recipe with ingredients and step-by-step method:
Ingredients
(Recipe by Hebbars Kitchen)
For Beetroot Paste:
- 2 tsp oil
- ½ tsp ginger paste
- 1 slit green chilli
- 1½ cups grated beetroot
- ½ tsp salt
- 2 tbsp water
For Dough:
- 2 cups wheat flour (atta)
- ½ tsp cumin (jeera)
- ½ tsp garam masala
- ½ tsp dry mango powder (amchur)
- ½ tsp ajwain (carom seeds)
- ½ tsp salt
- 2 tbsp finely chopped coriander
- 1 tsp oil
WATCH:
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Method
- Prepare the beetroot paste: Heat 2 tsp of oil in a pan, add ½ tsp ginger paste and 1 slit chilli. Sauté for a minute until the raw smell disappears. Add 1½ cups of grated beetroot, ½ tsp salt, and cook for 2 minutes. Add 2 tbsp water, cover, and cook for 10 minutes until the beetroot softens. Cool the mixture, then blend into a smooth paste without adding extra water.
- Prepare the dough: In a large bowl, mix 2 cups wheat flour, cumin, garam masala, dry mango powder, ajwain, and salt. Add the prepared beetroot paste, coriander, and 1 tsp oil. Knead the dough, adding water as needed, until smooth and soft. Cover the dough with 1 tsp oil and let it rest for 15 minutes.
- Roll the paratha: Pinch a ball-sized portion of the dough, and roll it out into a thin circle using some dry wheat flour for dusting.
- Cook the paratha: Heat a tawa (griddle) and cook the rolled paratha for a minute. Flip it when the base is partly cooked. Spread ½ tsp oil or ghee on top, press slightly, and cook both sides until they are golden and crisp.
- Serve: Serve your beetroot paratha with raita, pickle, or any curry of your choice.
With just a few simple ingredients, you can whip up a batch of Beetroot Parathas that are as nutritious as they are tasty. Give it a try, and enjoy a healthy twist on your traditional paratha!
Looking for a colourful and healthy twist on traditional parathas? This Beetroot Paratha recipe is packed with flavour, nutrition, and a stunning, vibrant hue! Made with fresh beetroot puree blended into whole wheat dough, this soft and delicious flatbread is perfect for breakfast, lunch, or dinner. Serve it with raita, pickle, or curry for a wholesome meal ready in minutes! Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
