Beetroot paratha is a tasty whole wheat flatbread with a spicy and flavourful beetroot filling. There are numerous healthy varieties of packed parathas and this beet flatbread is one of them. It provides a substantial breakfast or brunch and is simple to pack in a lunch box. Stuffed parathas are cooked with a variety of grated vegetables, including mashed potatoes. Breakfast, brunch, and lunch can all be served with parathas. These beetroot parathas are also suitable for packing in a tiffin box. Try this easy beetroot paratha recipe that is not only rich with nutrients but is also delectable.
| Recipe Name | Beetroot paratha |
| Place of Origin | North India |
| Total Time Taken | 30 minutes |
| Preparation Time | 10 minutes |
Beetroot Paratha Ingredients
For Paratha Dough
2 cups wheat flour
2 tsp oil
½ tsp salt
½ to ⅔ cup water or add as required
For Paratha Stuffing
1tsp oil
4 medium-sized beetroots
1 to 2 green chilies, finely chopped
1 tsp dry mango powder (amchur powder)
½ tsp Garam Masala
Salt as required
Oil or ghee as required for roasting
Method
Making dough
Step 1: Start by mixing wheat flour, salt, and oil in a pan or mixing dish. Mix thoroughly. Add 1/2 cup of water.
Step 2: Start kneading. If extra water is needed as you knead, add it.
Step 3: Added 2/3 cup of water. You can adjust the amount of water you add based on the quality of the flour.
Step 4: Create a smooth, silky dough by kneading. The dough for the parathas should be set aside for 30 minutes in a bowl covered with a lid.
Making beetroot stuffing
Step 5: Peel, rinse, and grate four medium-sized beets, or 350 grams, of beetroot. 2 cups of finely packed beetroot should be available.
Step 6: One teaspoon of oil is placed in a hot pan. add grated beetroot immediately.
Step 7: Until there is no liquid left, saute the beetroot for 5 to 6 minutes over low heat. They’ll look dry and just be partially cooked.
Step 8: Add the finely chopped green chilies, dry mango powder or dry pomegranate powder, garam masala powder, and salt to taste at this point.
Step 9: Blend thoroughly. Reduce the heat. Separately store the beetroot mixture. Make certain that the filling is dry. Without it, the paratha could sag when being rolled and roasted.
Rolling stuffing
Step 10: Pinch the dough into balls of a medium size. To keep them covered, roll them.
Step 11: Pick up a doughball. It should be slightly flattened. Add a little wheat flour. 5 to 6 inches in diameter is the ideal size for rolling. The beetroot stuffing should be spread 2 to 3 teaspoons thick over the rolled dough.
Step 12: Make the edges into pleats. Once you’ve done that, press them together in the middle.
Step 13: With your fingers, smooth out the pressed edges of the dough stuffed with the filling. You can sandwich the beets between two little bread rounds that have been rolled out.
Step 14: To make a paratha that is 7 to 8 inches long, roll gently. When rolling, sprinkle flour as needed.
Making Beetroot Paratha
Step 15: A tawa or skillet should be heated until it is hot. On the hot skillet, put the paratha.
Step 16: Raise the heat to medium-high and start roasting the paratha. The paratha should not be roasted over a low flame since they will get dense or hard and won’t taste good. Flip with a spatula once one side is about 1/4 done.
Step 17: Flip it over once more after applying some ghee or oil. Now apply some ghee or oil on this side as well. The paratha will begin to plump up during cooking if it has been properly packed and rolled. Again, flip.
Step 18: With a spatula, press the paratha edges as well so that they are evenly roasted.
Repeat the flipping and roasting process until the paratha is thoroughly cooked and has golden blisters on top.
Step 19: Provide hot or warm beetroot paratha. They can also be stacked in a roti basket and served warm later. Serve them with a dish of sweet mango pickles for breakfast or lunch. You may also eat them simply with a cup of tea or serve them with some butter or curd.
Tips to Enhance the Taste
- If you don’t have time to cook and puree the beets, you can make these parathas using grated beetroot.
- Because of the beetroot, this paratha is a little sweet, so alter the spices accordingly to make it spicy.
- Green leafy vegetables, such as finely chopped spinach or methi (fenugreek leaves), can be added to make it more nutritious.
- You may also create beetroot chapati or roti by combining wheat flour, pureed beets, and salt in a dough.
- Make sure to thoroughly knead the dough. It should be pliable, soft, and smooth. The paratha might become dense or chewy if the dough is not soft.
- If cooking for a lunchbox or breakfast, prepare the filling the night before and refrigerate it.
Serving Ideas
The best way to serve these parathas is hot with butter on top. They go well with curd (yogurt), pickles, green chutney, ketchup, and some hot chai for breakfast. To make a full dinner, you can also serve these with curry or dal!
Nutritional Content in Beetroot paratha
| Calories | 209 kcal |
| Fats | 10g |
| Carbs | 27g |
| Protein | 5g |
Frequently Asked Questions
Q How to preserve paratha leftovers?
Allow the beet paratha to completely cool. Between each paratha, layer parchment paper wrapped with aluminum foil and kept in the fridge in a container or ziplock bag. When it is ready to eat, simply reheat it in the microwave for a few seconds or in a pan, roasting both sides.
Q. Can beetroot paratha be frozen?
You should allow the beet paratha to cool fully. Between each paratha, layer parchment paper. In a freezer-safe ziplock bag, place batches of 4-5 or however many you intend to eat in the freezer. When they are ready to eat, defrost them in the microwave for a minute or on the counter for an hour, and then roast until thoroughly warm. Serve after brushing with ghee.
Q. Is beetroot beneficial to the skin?
Beets include vitamin C, which aids in reducing melanin production and causes hyperpigmentation. It is a crucial vitamin for collagen formation and skin restoration. The vegetable’s antioxidant content repairs and revitalizes dry skin.
Q. Who should stay away from beets?
Beetroot should not be consumed by those who have gallbladder or kidney stone issues. The problem of kidney stones is worsened by the high oxalate content of beetroot.
Q. What advantages do beets have?
Beets are rich in fibre and help your gut’s healthy bacteria to develop. Your immune system is strengthened and sickness is fought off by having a lot of beneficial bacteria in your digestive system. Additionally, fibre enhances digestion and lowers the chance of constipation.
Q. What negative impacts does beetroot have?
For the majority of people, beet is possibly safe when consumed orally in therapeutic doses. Stools or urine are coloured pink or crimson due to beet. However, this poses no risk. However, beets may contribute to low calcium levels and kidney damage, according to some worries.
