Red Parathas – Healthy Beetroot Flatbread – Indian Breakfast

Paratha is a type of flatbread that is a staple breakfast in North India. There are so many ways you can make parathas and this particular recipe is my all-time favourite. These parathas are healthy, nutritious and so easy to prepare. And the best part is that they are RED! I love adding colours to my food and this recipe is a healthy way to add a splash of colour to your food, without actually using any food colouring. Beetroot is a great source of fibre, iron, potassium and so many other essential nutrients. This recipe is a creative way to add more nutrients to your meals. The parathas are soft, flavourful and super delicious.

Red Parathas – Healthy Beetroot Flatbread – Indian Breakfast

Taranpreet

Soft, flavourful wholewheat flatbread with spiced beetroot filling. This is a delicious and healthy recipe for making colourful parathas.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Breakfast, Main Course

Cuisine Indian

Servings 14 Parathas

Calories 533 kcal

Ingredients

  

Dough prep

• 3 cups Wholewheat flour
• 1.5 cups Water
• 1 medium Onion finely chopped
• 2 medium potatoes boiled
• 1 Green chilli chopped
• 1/4 cup Cilantro leaves chopped
• 1 inch Ginger chopped
• 2 medium Beetroot grated
• 2 tsp Salt
• 1 tsp Black pepper
• 1/2 tsp Garam masala
• 1/2 tsp Cumin seeds
• 1/4 tsp Red chilli powder
• 1 tsp Ghee

Instructions

 

Dough prep

• Peel the beetroots and grate it. Gently squeeze the grated beetroot to get rid of excess juice.
• Add wholewheat flour in a bowl. Add chopped onions, cilantro, green chilli, boiled potatoes, ginger and mix it.
• Add the grated beetroot along with all the spices (salt, black pepper, garam masala, red chilli powder, cumin seeds). Mix everything together.
• Start adding water, little by little. As you add water, mix with your hands to bring the dough together.
• Knead the dough with your hands.
• Add some ghee and fold the dough with your palms. Keep kneading the dough until it is soft and pliable.
• Transfer to a container and keep in the fridge for 30 minutes.

Cooking Parathas

• Divide the dough into 14 equal parts. Start working with one part, roll it in your hands to make a ball.
• Then firmly press it with your fingers into some dry flour and flatten it.
• Using a rolling pin, start rolling the flatten dough ball on a board. Use extra dry flour to smoothly roll the dough.
• Keep rolling to get a 5-6 inch circular diameter.
• Heat a non-stick tawa or a flat frying pan on medium-high.
• Place your rolled paratha on it. Let it cook for 30 seconds. When you start to see bubbles on the top side, flip it over. Let this side cook for 30-40 seconds.
• Brush some ghee and flip again. And brush ghee on the other side too.
• Keep cooking until both sides have brown spots but do not let it burn.
• Similarly cook all other parathas and serve hot with butter and yogurt.

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