Beetroot Paratha

Beetroot Paratha

Beetroot Paratha probably ranks little low in terms of popularity in the paratha family but this is a very nutritious and uncomplicated paratha dish. This is a great recipe to incorporate beetroot in your diet. Beetroot is rich in vitamins, proteins, iron, anti-oxidants and minerals. It helps to improve stamina, regulate blood flow and manage high blood pressure.


  • Wheat flour(Atta) – 2 cups
  • Beetroot (Peeled and Grated) – 3/4 cup
  • Green chillies – 1 to 2 pieces
  • Salt to taste
  • Finely chopped coriander leaves – 1/4 cup
  • Oil  or ghee for frying

Servings: 3-4 persons

Preparation Time: 10 mins.

Cooking Time: 15 mins.


When you grate beetroot, ensure that it is grated very finely. Finely chop the green chillies.

Take a mixing bowl and add flour to it. Then add salt, coriander leaves, grated beetroot and green chillies. Mix well with your palms.

Now add little water and start kneading the above flour mix into a dough. Keep adding little water at a time and knead into a consistency which is soft but not sticky, similar to a roti dough.

After kneading, wait for couple of minutes and knead again with slightly oily palms to make the dough smooth.

Now divide the dough into 9-10 equal parts.

Take one of the parts of the dough and roll it into a small ball between your palms. Dust the ball in a little wheat flour and start flattening it using a rolling pin. Roll into about 1.5 inches circular shape and rub oil/ghee on it using a small spoon. Then close from the edges and roll into a circular shaped paratha. (Size can be as desired by you). Now heat a tawa and fry the paratha using oil or ghee till it turns brown from both sides. Take care to not overcook the paratha and if needed, lower the heat setting as the paratha cooks to prevent it from burning.

Repeat the above process till all the parathas are ready.

Serve hot Beetroot Paratha with curd or a raita/pickle/chutney of your choice.