Beetroot, popularly known as beet has gained importance these days with the rising awareness among people to eat healthy food. It tops the list of all the healthy foods we should in take if we have iron deficiency, calcium deficiency or suffering from diabetes or high cholesterol. Beetroot should be consumed raw, but because of its taste, I personally do not like it. I perfer making a roti, paratha or raita out of it.

beetroot paratha is something which I have learnt from my mother in law. She make its even more nutritious by adding crushed flax seeds ( Alsi k Beej ) which is an excellent source of Omega 3 fatty acids and tops it with coriander stems ,  a very good way of lowering the cholesterol.

We can store the beetroot (grate and saute in a pan) in the refrigerator for a week. A very quick and tasty breakfast recipe made in minutes and is extremely healthy.

Beet root paratha can be served with butter, curd or coriander chutney.

Print Recipe

Beetroot paratha recipe | How to make beetroot paratha | Beetroot parantha 

Tasty and Healthy Parathas

Prep Time

15 minutes

Cook Time

5 minutes

Servings

parathas

Ingredients

for wheat paratha dough

• 2 cup wheat flour
• 1 tsp oil (optional)
• 1/4 tsp ajwain (optional)
• 1/2 cup water (to knead the flour)
• salt (a pinch)

for beetroot stuffing

• 1 tsp oil
• 2 cup grated beetroot
• 1 tbsp freshly chopped coriander stems and leaves
• 1 tbsp crushed flaxed seeds (Alsi k beej )
• salt (to taste)
• 1/4 tsp garam masala

Prep Time 15 minutes Cook Time 5 minutes Servings parathas Ingredients for wheat paratha dough 2 cup wheat flour 1 tsp oil (optional) 1/4 tsp ajwain (optional) 1/2 cup water (to knead the flour) salt (a pinch) for beetroot stuffing 1 tsp oil 2 cup grated beetroot 1 tbsp freshly chopped coriander stems and leaves 1 tbsp crushed flaxed seeds (Alsi k beej ) salt (to taste) 1/4 tsp garam masala

Instructions

To knead the wheat flour

1. In a deep mixing bowl, take wheat flour, add oil, salt and ajwain . Take enough water to knead the flour. Do not make it too tight. as the parathas will then turn hard. The dough should be soft and smooth.

2. You can also use a refrigerated dough, just make sure to microwave it for 30 seconds to make it soft again.

To make the beetroot stuffing

1. Peel and grate 3-4 medium sized beet roots.

2. In a kadhai or a pan heat 1 tsp oil and add the grated beet root. Saute well for 5 minutes. The moisture should completely evaporate. Next add to it the coriander stems and leaves, flax seeds, garam masala and salt.

3. Turn off the flame and let the mixture begin to cool. You can also refrigerate the mixture.

Making the beetroot paratha

1. Take a small amount of dough from the kneaded flour and make a small ball out of it. Flatten it a bit and sprinkle some flour dust over it. Roll it for 3-4 inches in diameter using a rolling pin.

2. Next put 1/2 tsp of ghee in the center and 1 full spoon to a heap in the center of the flattened dough. Pleat the edges and bring all the pleats together to the center. Press the center gently.

3. Now start flattening the stuffed dough to a diameter of 6-7 inches.

4. Heat a tawa and place the flatted and rolled dough over it.

5. Let it get roasted from one side on a medium flame. Flip the paratha for the other side to get done. Apply some ghee and it will start puffing up. Apply ghee on both sides and remove it on a plate.

6. Serve hot with curd, butter or green chutney.