Beetroot paratha is a vibrant and nutritious Indian flatbread made with whole wheat flour and grated beetroot. This paratha is not only appealing due to its beautiful reddish-pink color but also packed with essential nutrients, making it a great addition to your diet. It is an excellent way to include beetroots in your meals, especially for those who don’t enjoy eating them raw. In this blog, we will explore everything about beetroot paratha, including its benefits, ingredients, and a step-by-step recipe.
about of beetroot paratha recipe :
Beetroot is a superfood known for its rich nutrient profile. It is loaded with iron, fiber, folate, vitamin C, and antioxidants, making it beneficial for heart health, digestion, and skin. When combined with whole wheat flour, it creates a balanced meal that is both nutritious and satisfying. Plus, the bright red color of beetroot adds a unique and appetizing touch to your plate.
Ingredients :
- 4 cups whole wheat flour
- 2 medium beetroot
- 1 teaspoon salt
- 1 teaspoon red chili powder (optional, for spice)
- ½ teaspoon carom seeds
- 1 teaspoon cumin seeds
- 1 tablespoon yogurt (optional)
- Water (as needed)
- 1 tablespoon oil
- For Cooking:
- Ghee or oil (as required for roasting)
how to make beetroot paratha :
Prepare the Dough :
1.Peel a medium-sized beetroot and grate it finely. You can also make a paste of it to make it soft.
2. Add wheat flour, salt, red chili powder, cumin powder and celery in a large bowl.
3. Add the beetroot to the dry ingredients and mix well.
4. The dough is prepared by adding a tableful of oil and then slowly adding water.
5. Knead till you get a soft and pliable dough. Cover it with a wet cloth and keep it aside for 10-20 minutes.
Cook the Paratha :
6. Sprinkle dry flour on a rolling board and roll the dough into a round shape.
7. Now put the paste on the dough ball, fold it from all the sides and roll it out.
8. Heat a tawa or griddle over medium-high heat.
9. Place the rolled parathas on a hot pan.
10. Cook for a few seconds until tiny bubbles appear and then flip it over.
11. Apply ghee or butter and cook on both sides till it becomes golden brown and crispy.
12. Repeat process with remaining dough balls.
13. Beetroot paratha tastes amazing when served hot with Fresh curd or raita ,Mint chutney or coriander chutney, butter
Pickle for a tangy flavor A side of any vegetable curry or dal.
