Beetroot paratha
Beetroot paratha, from above
VegNorth India

Beetroot paratha

Pink parathas. No child in recorded history has refused a pink paratha. Probably.

35 minTime
9 gProtein each
mildSpice
Think pink2 chapters · 1 min read

Make it your way

Grandma's wayAtta, beetroot and ghee, rolled into pink triangles.
The original
295kcalsame
9 gproteinsame
8 gfibresame
35minutessame

Beetroot paratha, home style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole wheat flour (wholemeal atta flour, chapati flour)2 cups atta, plus a little for dusting
Beetroot (beet)1 medium, peeled and finely grated
Curd (plain yogurt, natural yoghurt)2 tbsp
Ajwain (carom seeds)¼ tsp, crushed between your palms
Cumin powder (ground cumin)¼ tsp
Salt¾ tsp
Water2 to 3 tbsp, only if needed
Ghee2 tbsp, for cooking

Method

5 steps
  1. 1Mix atta, salt, ajwain and cumin powder. Add the grated beetroot with its juice and the curd, and knead.
  2. 2Cover and rest the dough for 15 minutes.
  3. 3Divide into 8 balls. Roll each into a 15 cm circle, smear a little ghee, fold into a triangle and roll again.
  4. 4Cook on a medium hot tawa about 1 minute per side, then brush with ghee and press until brown spots appear.
  5. 5Stack in a cloth lined box while warm if packing for the tiffin.
Serve it like this

Cut each paratha into wedges and stack in the tiffin with a small pot of curd. At home, serve hot with a dab of white butter.

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Make it a meal

What goes with Beetroot paratha: a bread or rice, a side, something to drink and something sweet.

With a main Dal tadka35 min
With a main Egg curry35 min
On the side Cucumber raita15 min
On the side Jeera aloo30 min
To drink Sweet lassi10 min
Something sweet Jalebi45 min
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