Beetroot paratha recipe – Healthy & colorful beetroot paratha for toddlers and kids. These make a great Breakfast and also go well in the lunch box. They are good to serve with a chutney, dal or any curry. These parathas can also be used to make wraps or kathi rolls for the after school snack. I also make paneer and egg rolls using these beetroot paratha similar to the way I made these Paneer palak rolls. Get creative and make them the way your kids’ love!
I rarely make stuffed parathas as my younger one still doesn’t like the spiced stuffings. So this is not a stuffed beetroot paratha. However these taste good and I am sure will be loved by most kids.
Some beetroots have a very strong flavor which is not liked by my fussy boys. To reduce that flavor I cooked them slightly before adding to the flour. But you can skip that and also use grated beetroots directly.
You can make a quick salad using grated carrots, sliced cucumbers, onions, lettuce etc. Sprinkle some salt pepper and roll it in the beetroot paratha.
Beetroot paratha recipe
Ingredients (1 cup = 240ml )
- ¾ cup beetroot chopped (small)
- 1½ cups atta or whole wheat flour
- salt as needed
- 1 clove garlic or lehsun optional
- ½ inch ginger optional
- 1 green chili or ¼ tsp pepper powder
- ½ to 1 tbsp oil
- ½ tsp garam masala optional
- water as needed to make the dough
- ghee or oil as needed for toasting
How to make the recipe
- To remove the pungent flavor cook beetroot with 1 tbsp water just for 2 to 3 mins until tender or soft.
- Cool this and puree along with salt, garlic, ginger, pepper and garam masala.
- You can also skip the above 2 steps and use grated beetroot to make the dough.
- Add the flour to a mixing bowl along with the beetroot puree or gratings.
- Mix to make a dough using water as needed.
- Next pour oil and knead the dough until smooth and pliable. If you time you can rest the dough for 30 mins.
How to make beetroot paratha
- Divide the dough to 6 parts and make smooth balls. Keep them covered.
- Sprinkle little flour on the rolling board. Flatten a ball and sprinkle little more flour.
- Begin to roll to a slightly thick paratha. Similarly make all the parathas. Do not leave them for long as they dry up. Proceed to toast as soon as possible.
- Heat a griddle or tawa.
- When it is hot enough, transfer the beetroot paratha to the pan.
- Very soon you can see bubbles over the paratha, then flip it.
- With the help of a spatula press the paratha. This helps it to puff.
- Smear oil or ghee over it and cook until golden to light brown spots appear on them.
- Spread a kitchen tissue on a plate and remove the paratha to it. Similarly toast all the parathas and stack them.
- Serve beetroot paratha with chutney, dal or curry.
How to make beetroot paratha
1. Wash and chop beets. Add them to a small pan and sprinkle 1 tbsp water. You can also skip these steps and use grated beetroot directly to make the dough.
2. Cover and cook just for 2 to 3 mins. They have to become slightly tender and soft.
3. Do not overcook. Cool this.
4. Add garlic, ginger, salt and chilli or pepper to a blender jar. You can also add little garam masala if you like. Then transfer the cooled beets.
5. Blend everything until smooth. I did not add water. If the mixture is dry then you may need to sprinkle 1 to 2 tbsp of water.
6. Measure atta to a mixing bowl. Transfer the beetroot puree.
7. Mix the flour to make a dough by adding water as needed. Drizzle little oil and knead it.
8. If you do not have time to rest, then knead it well until pliable and soft. I do not rest instead knead it well.
9. Divide the dough to 6 to 8 parts.
10. Sprinkle little flour over the rolling area. Flatten a ball and roll it to paratha. Make them slightly thicker than chapati. If you roll them very thin they turn hard.
11. Heat a tawa until hot. Dust off the excess flour from the paratha. Then transfer to the tawa. When you see bubbles over it, flip it.
12. Press with a spatula to puff the parathas.
13. Toast the beetroot paratha until golden to brown spots appear. Apply some ghee. If making for lunch box, smear some oil.
Place a kitchen tissue in a plate. Then stack the parathas to keep them soft.
Serve beetroot paratha with curry, dal or chutney.