Stuffed parathas are my go-to for weekend breakfast or brunch or even for that quick weeknight dinner when I am in no mood to make multiple dishes.
They are a complete meal and come in so handy with a fussy toddler who wants to pick out every veggie that they can see.
These beetroot parathas are a variation of the stuffed paratha and make such a nutritious option.
This recipe is a must-try for all moms who are trying to get their kids to eat beet. My kids love this paratha and often pack it for their lunch box to so give it a try!
Here are the other two favorite Beet recipes - Beet and Carrot Mac and Cheese and Beetroot Cutlet.
This Beet paratha is
vegan healthy and nutritious absolutely delicious a balance of sweet and spicy flavors great for breakfast or brunch or as a meal with curry
Parathas are whole wheat flatbread and can be made with or without stuffing. Paratha’s without filling are termed as plain parathas and the ones with filling usually identified based on the filling used. Like in today’s recipe, we will be using Beet as our filling and hence Beetroot Paratha. In combination with beet, I also add potatoes (always) as they help bind the mixture and carrots (optional) for some added nutrition. These parathas are slightly on the sweeter side due to beetroot and hence I like to add some Indian spices and aromatics (onion, ginger, and green chili) to add spice and balance the sweetness. Like most paratha’s these are highly customizable and super delicious!!
Beetroot Benefits
Beetroots have been associated with numerous health benefits and hence I like to include them in our diet when possible. Here are a few for reference.
It is loaded with vitamins and minerals, a great immunity booster, a powerful antioxidant, and provides long-lasting energy. It’s considered good for the eyes, skin and prevents anemia. The high fiber content improves digestion and prevent constipation. Last but not least it is known to lower cholesterol and blood pressure.
Keeping all these in mind, this paratha is a great way to ensure we and our kids get all this nutrition in a delicious way. So let’s see how to make beetroot paratha.
Recipe Ingredients
Beetroot - I prefer using boiled, peeled and grated beetroot for this recipe.
Potatoes - Boiled potatoes really help with binding the mixture together so highly recommend adding it.
Carrots - optional, I’ve used just raw carrots that are peeled and grated. You can also use the pre-grated store-bought carrots.
Aromatics - red onions, cilantro, ginger and green chilli for that added crunch and flavor.
Spices - Basic Indian spices for flavor, red chili powder, coriander powder, cumin powder, garam masala, dry mango powder, chaat masala, carom seeds (ajwain), and salt.
Step by Step method
To make the atta (dough)
1 - In a large mixing bowl, add whole wheat flour, salt, and 2 teaspoon oil. Mix until combined. 2 - Using water (¼ cup at a time) knead into a smooth and soft dough. I added about ¾ cup. The amount of water can vary depending on the quality of the flour. 3 - Pour the remaining 2 teaspoon oil on the dough and knead again until the oil gets incorporated. 4 - Cover and let it rest for 30mins. After 30 mins divide into 8 portions of 66 gms each. Keep the dough covered at all times. Make the filling while the dough is resting.
To make the beetroot carrot aloo filling
5 - In a mixing bowl, add the beetroot, carrot, aloo (potato), onion, cilantro, and green chilies (optional). 6 - Add the spices - red chili powder, coriander powder, cumin powder, garam masala, dry mango powder, chaat masala, carom seeds, and salt. 7- Mix all the ingredients with hands or spoon until well combined. If you feel the mixture is too wet, add 1-2 tablespoon of cornstarch. I didn’t have to. 8 - Give it a quick taste and adjust the spices if needed. Divide it into 8 portions (49 - 50 gms each). Beetroot has a dominating color, so once you mix all the ingredients you will get a rich red color which is so pretty!
To make the stuffed beetroot paratha
9 - Take one portion of the dough (keep the rest covered). Using a rolling pin, roll it into a 4-5 inch circle or big enough to hold the filling. Place one portion of the filling in the centre. 10 and 11 - Make pleats and join all ends together into a peak. 12 - Remove the excess dough (if any) after joining the ends. 13 - Flatten the stuffed dough to the size of your palm. 14 - Dust some dry flour over it. 15 - Using a rolling pin, roll it into a 7-8 inch circle.
To roast the parathas
16 - Heat a griddle (tawa or pan) on medium heat & once hot transfer the rolled paratha to it. 17 - Roast it for about a min or until that side is half cooked or when you see some bubbles on the top surface, flip using a spatula. 18 - Smear ghee on this roasted side and cook the second side until golden. 19 - Flip again & let the side with ghee cook until completely roasted and golden. Repeat the same step with the other side too. 20 - Once both sides are well cooked and golden, remove from the griddle and smear with ghee once again. Repeat the above steps to make the remaining paratha’s. Beetroot Carrot Aloo Paratha is ready. You can either stack the parathas while you make them to keep them nice and soft or if you prefer them crispy serve as soon as they are ready.
Serving Suggestions
These parathas are best served hot topped with butter. For breakfast, pair them with curd (yogurt) along with pickle or green chutney or ketchup and some hot chai. You can also serve these with curry or dal to make it a complete meal!
Recipe tips
Grate the veggies beetroot, potato, and carrot, It helps combine evenly. To make the filling ahead of time, skip the salt. Salt will release water and making the stuffing soggy. So add salt just before you plan to make paratha and only to the portion you plan to use. If the mixture feels too wet, add 1-2 tablespoon of cornstarch. It will help absorb the extra moisture and prevent the parathas from tearing. I didn’t have to. Roast the paratha on medium flame. Roasting on the low flame will make them hard. If you prefer crispy parathas, roast slightly longer, flipping intermittently, and serve immediately. For softer paratha, stack them and keep covered until ready to serve. This recipe can be easily doubled.
Frequently asked questions
More flatbread recipes
Hope you enjoy this Stuffed Beetroot Paratha Recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
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