Beetroot Paratha Recipes Vegetarian: Easy & Delicious Ideas

Beetroot paratha is a vibrant and nutritious Indian flatbread that’s as pleasing to the eye as it is to the palate. Perfectly blending the earthy sweetness of fresh beetroot with whole wheat flour, this vegetarian recipe offers a delicious twist on the classic paratha.

Whether you’re looking to sneak more veggies into your meals or simply enjoy a colorful and flavorful bread, this beetroot paratha recipe is sure to become a staple in your kitchen.

Easy to prepare and packed with wholesome goodness, these parathas make for a perfect breakfast, lunch, or dinner option. The natural sweetness of beetroot pairs wonderfully with aromatic spices, giving each bite a delightful taste and a beautiful reddish hue.

Plus, they’re nutritious, providing fiber, vitamins, and antioxidants. Dive into this recipe, and discover how simple ingredients can transform into a mouthwatering dish that your whole family will love!

Why You’ll Love This Recipe

Beetroot paratha stands out for its unique color, flavor, and nutritional value. Unlike regular parathas, the addition of beetroot adds a subtle sweetness and moisture, resulting in soft, flavorful flatbreads that stay fresh longer.

This recipe is vegetarian, packed with fiber, and easy to customize with different spices.

You’ll love how versatile this recipe is — it can be served with yogurt, chutney, or pickles for a wholesome meal. It’s also a fantastic way to introduce beetroot to picky eaters in a familiar format.

For those who enjoy experimenting, the recipe offers room for exciting variations like adding paneer or spinach.

Ingredients

• 1 cup whole wheat flour (atta)
• 1 medium-sized beetroot, grated
• 2 tablespoons finely chopped fresh coriander
• 1-2 green chilies, finely chopped (optional)
• 1 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• Salt to taste
• Water as needed for kneading
• 2 tablespoons oil or ghee (for cooking)

Equipment

• Mixing bowl
• Grater (for beetroot)
• Rolling pin
• Flat griddle or tawa
• Spatula
• Measuring spoons
• Knife and chopping board

Instructions

1. Prepare the beetroot: Peel and grate the beetroot finely using a grater. Squeeze out excess moisture with your hands or a clean kitchen towel to prevent the dough from becoming too wet.
2. Mix the dry ingredients: In a large mixing bowl, combine the whole wheat flour, cumin seeds, garam masala, red chili powder, turmeric powder, and salt. Mix well.
3. Add the grated beetroot and fresh coriander: Toss them into the flour mixture, stirring until evenly distributed.
4. Knead the dough: Gradually add water, a little at a time, and knead to form a soft, pliable dough. The beetroot will add moisture, so be careful not to add too much water. Cover the dough and let it rest for 15-20 minutes.
5. Divide the dough: After resting, divide the dough into 6-8 equal portions and roll them into balls.
6. Roll the parathas: Lightly flour your rolling surface and rolling pin. Take one dough ball, flatten it slightly, and roll it gently into a circle about 6-7 inches in diameter. If the dough sticks, dust with a little flour.
7. Cook the paratha: Heat a flat griddle or tawa on medium-high heat. Place the rolled paratha on the hot griddle. Cook for 30-40 seconds until bubbles appear, then flip.
8. Apply oil or ghee: After flipping, apply a little oil or ghee on the cooked side, then flip again and apply oil on the other side. Press gently with a spatula to ensure even cooking and browning.
9. Cook until golden brown: Continue to cook, flipping as needed, until both sides have golden brown spots and the paratha is cooked through.
10. Repeat: Repeat the rolling and cooking process with the remaining dough balls.
11. Serve hot: Serve your beetroot parathas hot with yogurt, pickle, or your favorite chutney.

Tips & Variations

Squeezing out excess water from the grated beetroot is key to achieving the perfect dough consistency. Too much moisture can make rolling difficult.

• Spice it up: Add finely chopped ginger or garlic to the dough for extra zest.
• Add greens: Mix in chopped spinach or fenugreek (methi) leaves for added nutrition and flavor.
• Cheesy twist: Stuff the parathas with grated paneer or cheese for a richer taste.
• Sweet version: Skip the chili and spices, and add a pinch of sugar or jaggery for a subtly sweet paratha.
• Storage: Cooked parathas can be stored in an airtight container for up to 2 days. Reheat on a hot pan before serving.

Nutrition Facts

Serving Suggestions

Beetroot parathas pair wonderfully with cooling yogurt or raita, which balances the spices and adds a creamy texture. For a tangy kick, try serving them alongside mango or mint chutney.

You can also enjoy them with pickles or a dollop of butter on top for extra indulgence.

For a complete meal, serve beetroot parathas with a side of dal (lentil curry) or a simple vegetable sabzi. If you’re in the mood for fusion, try them with a bowl of Kosher Sushi Salad Recipe or a hearty vegetable stew.

Conclusion

Beetroot paratha is a delightful and healthy addition to your vegetarian repertoire. Its vibrant color, wholesome ingredients, and comforting flavor make it a perfect meal option any time of day.

Not only does it offer a creative way to enjoy beetroot, but it also brings a nutritious boost with every bite.

With simple pantry staples and easy-to-follow steps, this recipe is great for both beginner and experienced cooks. As you experiment with different spices and fillings, you’ll discover new favorite variations.

For more creative bread recipes, don’t miss trying the Magic Dough Recipe or the comforting Marzipan Challah Recipe. Happy cooking and enjoy your beetroot parathas!

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