Last Updated on 2 months by Neha Deshmukh

Beetroot Paratha Recipe – Authentic Indian Flatbread with Spiced Filling

Introduction

Okay, let’s be real – who doesn’t love a good paratha? There’s just something so comforting about a warm, flaky flatbread, especially when it’s stuffed with something delicious. This beetroot paratha recipe is a personal favourite. I first made it when I was trying to sneak more veggies into my family’s diet, and it was a hit! The vibrant colour is beautiful, and the flavour? Absolutely amazing. It’s a little bit of effort, but trust me, it’s totally worth it.

Why You’ll Love This Recipe

This beetroot paratha isn’t just tasty; it’s a little powerhouse of goodness! It’s a fantastic way to enjoy the earthy sweetness of beetroot in a completely new way. Plus, it’s a relatively healthy meal, made with whole wheat flour. It’s perfect for a weekend brunch, a quick lunch, or even a light dinner. You’ll love how satisfying and flavourful these parathas are.

Ingredients

Here’s what you’ll need to make these vibrant beetroot parathas:

• 1.5 cups (approx. 180g) wheat flour
• 2 whole beetroots (approx. 300g)
• 1 tablespoon (15ml) oil
• 0.5 teaspoon (2.5g) cumin seeds
• 2 whole green chillies, finely chopped (adjust to your spice preference!)
• Salt to taste
• 0.5 teaspoon (2.5g) black pepper powder
• 1 pinch carom seeds (ajwain)
• Ghee or oil for cooking

Ingredient Notes

Let’s talk ingredients! Beetroot is a nutritional superstar, packed with vitamins, minerals, and antioxidants. It’s great for your heart and gives these parathas a beautiful colour.

I always prefer using whole wheat flour (atta) for a healthier and more rustic paratha. It adds a lovely nutty flavour and keeps you feeling fuller for longer.

And don’t underestimate the power of ajwain! These tiny seeds aren’t just about flavour; they aid digestion and add a wonderful aroma. If you’re not familiar with it, don’t worry – I’ll cover substitutions in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the stuffing: Heat the oil in a pan over medium heat. Add the cumin seeds and green chillies. Let them sizzle for a few seconds until fragrant.
2. Add the grated beetroot to the pan and cook for 2-3 minutes on low flame, stirring occasionally.
3. Season with salt and pepper. Continue to cook for another 4-5 minutes, or until the beetroot is softened and most of the moisture has evaporated. Set aside to cool.
4. Make the dough: In a large bowl, combine the wheat flour, salt, and ajwain. Gradually add water, mixing until a soft, pliable dough forms.
5. Knead the dough for 5-7 minutes until smooth. Cover it with a damp cloth and let it rest for 15-20 minutes. This is key for soft parathas!
6. Assemble the parathas: Divide the dough into equal-sized balls (about 6-8). Roll each ball into a small circle.
7. Place a spoonful of the beetroot mixture in the centre of each circle. Carefully seal the edges, creating a little pocket. Gently flatten each stuffed ball.
8. Roll out the parathas: Dust a clean surface with dry flour. Roll each stuffed ball into a circular paratha, about 6-8 inches in diameter.
9. Cook the parathas: Heat a tawa (flat griddle) over medium-high heat. Place the paratha on the hot tawa.
10. Cook for about 30-60 seconds, then flip. Once bubbles start to appear, drizzle a little ghee or oil on both sides. Cook until golden brown and crispy.

Expert Tips

• Don’t overfill the parathas, or they might burst while rolling.
• Rolling evenly is important! Apply gentle, even pressure.
• A hot tawa is crucial for getting those lovely golden spots.
• Don’t be afraid to use a little extra ghee – it adds amazing flavour!

Variations

• Vegan Adaptation: Simply substitute the ghee with any plant-based oil for cooking.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wheat flour. I’ve had good results with a mix of rice flour and potato starch.
• Spice Level Adjustment: Add more or fewer green chillies to control the heat. You could also add a pinch of red chilli powder to the stuffing. My friend, Priya, loves adding a dash of garam masala too!
• Festival Adaptations: These parathas are fantastic for festivals like Holi or Navratri, where colourful and flavourful food is celebrated.

Serving Suggestions

Serve these beetroot parathas hot, straight off the tawa! They’re delicious with a side of:

• Cool, creamy yogurt
• Your favourite pickle (mango pickle is a classic!)
• A refreshing mint-coriander chutney
• A simple dal (lentil soup)

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

1. How do I prevent the parathas from becoming hard?

The key is the dough! Make sure it’s soft and pliable, and let it rest for at least 15-20 minutes. Also, don’t overcook them on the tawa.

2. Can I make the beetroot filling ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. This will save you time when you’re ready to assemble the parathas.

3. What is ajwain and can I substitute it?

Ajwain (carom seeds) has a unique, slightly bitter flavour. If you can’t find it, you can substitute it with a pinch of fennel seeds or a tiny bit of dried oregano. It won’t be exactly the same, but it will still be tasty.

4. What is the best way to roll out the parathas evenly?

Practice makes perfect! Start by gently pressing the stuffed ball with your palm, then use a rolling pin to roll it out evenly from the centre outwards.

5. Can I cook these on a griddle instead of a tawa?

Yes, you can! A griddle will work just fine. Just make sure it’s hot enough before you start cooking.

6. How can I adjust the spice level of this recipe?

Easily! Reduce the number of green chillies, or remove the seeds before chopping them. You can also add a pinch of sugar to balance the heat.