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Beetroot Paratha

Updated: Jun 11, 2020


  • Wheat flour -1 cup

  • Beetroot – 1 no., medium size

  • Cumin powder – ½ tsp

  • turmeric powder-1/4 tsp

  • Ajwain- ¼ tsp

  • Garam masala – ¼ tsp

  • Coriander powder – ½ tsp

  • Salt – ½ tsp

  • Ghee – 1 tbsp


1. Wash and Chop the beetroot into large cubes

2. Pressure cook for 4-5 whistles with little water. Keep the water aside if need to use later

3. Once the pressure settles allow it to cool and grind it into smooth paste.

4. Add this puree to wheat flour

5. Add coriander powder, jeera powder, garam masala powder, turmeric powder, ghee and ajwain.

6. Now knead to a smooth dough and allow it to stay for 10 minutes. Divide dough into 6-8 equal size balls.

7. Take each ball and knead into 4-5 inch flat round chapatis.

8. Heat tawa and place the paratha over it. Grease ghee around until cooked (optional)

You start seeing the brown spots on paratha.

9. Remove from the tawa and grease it with ghee later.

10. Serve with a raita or fresh curds.

Nutrition facts: Beetroot is a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Folate, Potassium and Manganese. It is known to lower the risk of cancer and fight inflammation and boost stamina and overall health.

#pregnancy recipe #Immune boosting #iron rich #Prevents infections #Lunch ideas #Dinner #1+ year


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