I made beetroot paratha the other day and am very pleased to report that my non beetroot loving other half and son really enjoyed them. To be honest, I’m the only one who loves beetroot in the family, but looks like we may have a few converts now!
Other healthy ingredients in the recipe
These parathas are not only look pretty, but are loaded with all good things. Along with the beetroot, I also added some spinach and carrots to the dough.
Serving suggestions (vegetarian/ non vegetarian)-
Non vegetarian suggestion
To serve, I made this delicious oil-free chicken curry to go with the parathas for a very filling lunch.
Vegetarian serving suggestion
If you are vegetarian, then check out the following side dishes which will complement these parathas perfectly.
Tomato, peas and paneer curry
A delicious, healthy and creamy paneer curry packed full of flavours.
Check out this recipe
Palak paneer
An Indian dish of paneer (Indian cottage cheese) cubes in a spinach gravy. Soft cubes of paneer in a smooth spinach gravy- the perfect accompaniment to Indian flatbreads and rice.
Check out this recipe
Bootor dali
Bootor dali is an Assamese dish of split chickpeas (chana dal) cooked in spices. It is usually thick and eaten with Indian flatbreads though it's thinner counterpart is also enjoyed with rice.
Check out this recipe
Continue reading for the full, printable recipe and video for the beetroot paratha.
All the bread recipes on this website can be found here.
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Some day, the 'mekhela sador'(traditional Assamese attire) will be draped again, the feet will tap, and the body will sway to the Bihu beats. After all, hope is what keeps one going. Until then, I will turn up the Bihu music and sway a little cautiously to the beats, in my kitchen, enjoy the spring blooms at home and nearby, and make and relish the very mini version of my usual Bihu treats. To all who are celebrating, a very Happy Rongali Bihu and Assamese New Year, Shubho Naboborsho, Vishu and Baisakhi. May the hope of a better tomorrow always prevail!🤞🏻🌸🌸![]()
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Recipe card-
Beetroot paratha
A beetroot based healthy paratha with some added spinach and carrots for more plant points.
Ingredients
To puree together-
- 5 beetroots, peeled, quartered and boiled and cooled ( I used ready cooked and vacuum packed beetroots)
- 1 inch piece of ginger
- 2 green chillies ( more or less)
- A couple tbsp of water
Instructions
- In a bowl, add the atta, salt, ajwain, spinach, coriander and carrot.
- Rub all the ingredients together with your fingertips to coat everything with the flour.
- Add the beetroot puree, a little at a time, and start kneading the dough. You may or may not need all the puree.
- If your dough feels too dry even after using up all the puree, add a little water, a tbsp at a time. On the other hand, if the dough feels too sticky, add a little more flour, a tbsp at a time. The dough should neither be too hard or too soft.
- Place the dough in a bowl, cover and let it rest for about 20-30 minutes.
- Divide the dough into 18-20 portions. Shape each into a ball and flatten them.
- Heat a flat pan / tawa.
- Take a portion of the dough, roll in some flour and roll into out- not too thick or thin. Keep the remaining portions of dough covered to prevent them from drying out.
- Place the rolled out dough onto the pan. Let it cook until very lightly coloured.
- Flip over and cook for a little and turn over. Spread some ghee on each side and cook till done. The will be brown patches on both sides and the parathas may puff up too.
- Once cooked, keep the parathas wrapped in a kitchen towel or aluminium wrap .
- Make parathas with the rest of the portions of dough. Stack them on on top of the other.
- I served the parathas with this delicious oil- free chicken curry For a vegetarian option, you can try this tomato, peas and paneer curry, or this palak(spinach) paneer or this bootor dali ( chickpea dal)
Video
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Until next time,
Sunita
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