Beetroot Paratha Recipe

Posted on March 6th, 2011 by
Beetroot Paratha Recipe
Serves 4 people
25 minutes

Beetroot Paratha is a colorful and flavorful, healthy Indian bread. Beetroot brings out a nice color to the paratha. Enjoy with curry, subzi or raita.


  1. In a big bowl mix grated beetroot, oil, yogurt, red chili powder and salt.
  2. Add both the flours and water, make a semi soft dough.
  3. Knead the dough very well, cover it and keep aside for 15 minutes.
  4. Knead again and divide the dough into 8 equal portions.
  5. Make ball and flattened it. Take each ball dust it in dry flour from both sides.
  6. Place a skillet on medium heat so it will be a little hot by the time you are ready to cook the first paratha.
  7. Roll into a 6 inch paratha, then place it on skillet.
  8. When it starts bubbling on one side, apply little oil, turn it over.
  9. Apply little oil on the other side, cook until golden brown.
  10. Serve hot with any curry, subzi or raita.


  • 1 Cup All Purpose Flour (Maida)
  • 1 Cup Wheat Flour
  • 3 Tablespoons Beetroot, grated
  • 3 Tablespoons Yogurt
  • 3 Tablespoons Oil
  • 1 Teaspoon Red Chili Powder
  • Salt to Taste
  • 3/4 Cup Milk or Water
  • Oil for Frying
  • 1/4 Cup All Purpose Flour, for rolling
Posted under categories:


You may also like:

2 Responses to “Beetroot Paratha Recipe”

  1. Do we have to boil the beetroot before grating? or grate it raw?

  2. I use raw grated beetroot, but you can also use boiled one. Using boiled beetroot will soften the dough, use less water to avoid that.

Leave a Reply

You must be logged in to post a comment.

Protected by Copyscape Plagiarism Checker
Urvi's Kitchen