Beetroot Paratha is a Indian pan fried whole wheat flatbread that is stuffed with beetroot and spices. Earthy sweet beats are mixed with hot and sour spices before stuffing in dough and pan frying.
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I just had to say that. I promise, no more bad jokes. Seriously.
Don't you just love that earthy sweetness of the beets? And pair it with the extremely vibrant pink color and then you wonder, who wouldn't love something like beets. Right? Wrong, my fussier half in the house won't eat beets. At least not in cooked form. And as he ages, he tends to become even more stubborn about not eating them. So, I have to come up with recipes that will convince him that beets aren't that bad. And with this recipe, I have him convinced, at least for now.
WHAT IS A PARATHA?
Paratha is a North Indian flatbread made mostly from whole wheat flour. It can be plain or stuffed with vegetables, eggs, meat or cheese. The dough can be made entirely of whole wheat flour or partly of whole wheat flour and partly of all purpose flour (maida). The dough is plain and simple, just made from flour, water and salt. It has no rising agents, no yeast and really requires very little rest time. It also stays well in the fridge for 4-5 days easily. The dough is rolled and then stuffed, sealed, and rolled out again. The paratha is then fried in a pan. On the streets, in North India, a paratha is fried in so much oil, it is almost deep fried, but at home, a lot less oil is used.
BEETROOT PARATHA
The most common paratha is definitely the Aloo Paratha stuffed with boiled potatoes. You are unlikely to find a beetroot paratha on the menu of any restaurant. But that doesn't mean the Beetroot Paratha is any inferior.
To make the beetroot paratha, I peeled and grated the beets, and then mixed in hot spices like garam masala and red chilli powder and the sour dried mango powder, aka, amchur along with salt to make the stuffing. I lightly cooked the stuffing so that it doesn't ooze out of the paratha. I also added in a little bit of besan or chickpea flour to absorb any juice that does ooze out of the beets. This makes it easier to roll out the paratha when stuffed.
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Video Recipe
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Beetroot Paratha Recipe
Beetroot Paratha is a Indian pan fried whole wheat flatbread that is stuffed with beetroot and spices.Recipe Type: Snacks, Breakfast
Cuisine: North Indian
Prep Time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: Makes 3 Parathas
Ingredients:
For the Beetroot Stuffing:
1 cup Beetroot, grated
1 Tbsp Oil
1 tsp Red Chilli Powder
1 tsp Amchur
0.5 tsp Garam Masala
1 Tbsp Chickpea Flour
1 Tbsp Coriander leaves, chopped
0.25 cups Cheese, grated
Salt to taste
For the Dough:
1.5 cups Wholewheat Flour
0.25 tsp Salt
1 cup Water
Oil to fry the Paratha
Method:
1. Keep aside 0.25 cups of the flour and take the remaining flour in a large bowl/plate.
2. Add in the salt and 0.5 cups of water. Start kneading the dough. Add more water as required while kneading. Knead until you have a smooth dough. Cover and keep aside.
3. Heat 1 Tbsp Oil in a pan and add the grated beetroot.
4. Cook the beetroot on low heat for 3-4 minutes.
5. Add in salt, red chilli powder, amchur (dried raw mango powder) and garam masala. Mix well.
6. Cook for 2-3 minutes.
7. Add in the chickpea flour (besan) and mix until combined. Cook until the raw smell of the flour goes off.
8. Remove from heat and keep aside to cool.
9. Add in the coriander leaves and grated cheese (if using) when the beetroot stuffing has cooled. Mix until combined.
10. Divide the dough into 3 equal parts and roll into balls.
11. Dust the counter with a part of the remaining flour and roll out the dough into small circles.
12. Divide the stuffing into 3 equal parts and spoon onto the dough. Seal the parathas.
13. Dust flour on the counter as required and roll out the parathas as thin as possible.
14. Heat the tava or a flat pan and grease it. Place the rolled paratha on the tava and spoon oil and spread well.
15. Flip the paratha and cook until the it is cooked on one side.
16. Flip the paratha again and cook until the second side is cooked. Press with a spatula so that the paratha is cooked evenly.
17. Serve the parathas hot along with either butter, pickle or curd (yogurt).
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