Beetroot Paratha

Today I am here with beetroot Paratha recipe. This is a spicy flatbread  made with shredded beets. Unlike the other parathas where the spicy filling is stuffed in the centre and then the parathas are rolled and cooked, here in this paratha, the spicy filling is mixed with the dough, then rolled and cooked. Thus it is easy and the beets give a beautiful color to the paratha making it look attractive for the kids. My kids called it 'Pink Chappathi' and though my daughter was happy about it, my son refused to eat it saying pink is for girls and asked me to make chappathi in blue (I am really not sure from what I can get the blue colour). Then I had to explain him that it is made with a vegetable called beetroot which give that color to the parathas and also it is very healthy. He was then convinced and happily had those parathas. 

Beetroot Paratha Recipe

This is a recipe for spicy flatbread made with shredded beets. These parathas are healthy and are delicious.

Recipe Developed, Cooked and Clicked by : Divya Prakash
Published : March 6, 2016
Prep time : 15 mins  Cook time : 15 mins  Total time : 30 mins
Yield : 18- 20 parathas (depending on the size).

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Ingredients :

• Shredded Beetroot : 1 Cup (from 1 medium sized beetroot)
• Wheat flour / Atta : 3 Cups + more for dusting
• Oil :1/2 Teaspoon + 1 Tablespoon + more (as required to cook parathas)
• Cumin seeds : 1/4 Teaspoon
• Chilli Powder : 1/2 Teaspoon
• Garam masala Powder : 1 Teaspoon
• Cumin Powder : 1/4 Teaspoon
• Amchoor Powder : 1/2 Teaspoon
• Kasoori Methi : 1 Teaspoon (crushed)
• Salt : As required
• Water : As required

Instructions :

1. First heat oil in a pan, add cumin seeds and then add shredded beets, chilli powder, garam masala powder, cumin powder, amchoor powder and mix well. Add salt required for beets, sprinkle some water and cook till the beets are cooked. Now add kasoori methi mix well and cook for another minute and then turn off the heat. Let the mixture cool off.
2. In mixing bowl, add wheat flour, the beetroot mixture, salt and add water little by little and knead till a smooth dough is formed. Now add a tablespoon of oil and knead again.
3. Divide the dough into equal sized balls (about size of golf ball), dust some flour and roll it into thin round discs.
4. Heat skillet, add the rolled discs, brush some oil, turn it to the other side, cook and then brush oil turn it to other sides and cook. Remove from heat. Repeat the process for rest of the dough.
5. Serve it with side dish of your choice.

Notes :

• If you want the parathas more spicy, you can adjust chilli powder accordingly. You can also add chopped green chillies. But since my kids do not prefer biting into chillies I avoided it.
• Though you can prepare the parathas once the dough is ready, you can let it rest for 30 minutes, for more soft parathas.
• Also while rolling the parathas it does not have to be thick or very thin.
• Once cooked, keep the parathas, covered, otherwise if kept exposed to air, they will turn hard.