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.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
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.