Beetroot Paratha Recipe – A tasty and easy paratha recipe made from Beetroot (Chukandar).
Beetroot paratha is a wonderful way of adding beetroot in your diet. This paratha recipe is quite healthy and can be a great addition to your breakfast recipes. The lush red color is also eye pleasing and looks great in lunch boxes and tiffins.
Beetroot Paratha Video Recipe on YouTube
Releated post: Beetroot Puri | Beetroot Raita
Beetroot has lots of health benefits so we try to intake beetroot in different forms. Today we are going to make beetroot paratha. This recipe is very simple and you can make this in no time. Just mix few ingredients in the wheat flour and the knead the dough and the paratha dough is ready.
Let us check the step by step recipe of Indian beetroot paratha.
Beetroot Paratha Recipe with step by step photo
To make this easy beetroot paratha recipe we would wheat flour, grated beetroot, ginger and green chili paste, ajwain (carom seeds), salt to taste. Checkout the recipe box at end of this post for complete list of ingredients with their exact quantity.
In a mixing bowl take wheat flour then add grated beetroot, ginger and green chili paste and salt to taste, ajwain (carom seeds) and oil.
Mix well all the ingredients with the flour then add only little water as needed or else your dough will become too soft.
Once the dough is ready just make lemon size equal balls from the dough.
Take one ball on the rolling board and dust some flour then with the help of the rolling pin roll like a small puri of 3-4 inch. Fold into half and again fold to forms a small triangle. Now carefully roll all the triangle into triangle paratha.
repeat the above step for all the parathas.
Roll all the paratha and keep aside or you can even roll and roast the paratha simultaneously.
Heat a flat bottom non-stick pan or tawa and place the triangle beetroot paratha on it. Cook for about 30 seconds and flip to other side. Apply oil on top and again flip the paratha and cook properly on both sides.
Cook till brown in color and your triangle beetroot paratha is ready to serve.
Triangular Beetroot Paratha Recipe Box
- Beetroot : 1 cup
- Wheat flour: 1 cup
- Ginger chilli paste: 1 tbsp
- Ajwain (carom seeds): 1/4 tsp
- Salt: 1 tsp
- Oil: 1/3 cup
- Peel off and grate the beetroot.
- In a bowl take wheat flour and add grated beetroot, ginger and green chili paste and salt to taste, ajwain (carom seeds) and oil.
- Mix well all the ingredients with the flour then add only little water as needed and knead the dough.
- Make lemon size balls from dough.
- Take one ball on the rolling board and dust some flour then with the help of the rolling pin roll like a small puri of 3-4 inch.
- Fold into half and again fold to form a small triangle. Now carefully roll all the triangles into triangle paratha.
- Repeat the steps for remaining dough balls and make triangle paratha and keep aside.
- Heat a flat bottom non-stick pan or tawa and place the triangle beetroot paratha on it.
- Cook for about 30 sec and flip on other side.
- Apply oil on top and again flip the paratha cook properly on both side.
- Beetroot paratha is ready.
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