Beetroot Paratha is a healthy and vibrant Indian flatbread made with grated beetroot, whole wheat flour, and mild spices. It is soft, slightly sweet, and packed with nutrients, making it a perfect choice for breakfast, lunch, or tiffin boxes. 

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Ingredients (Makes 6 Parathas)

For the Dough

• 1½ cups whole wheat flour (atta)

• ½ cup grated beetroot (fresh or lightly sautéed)

• ½ tsp salt

• ½ tsp carom seeds (ajwain) or cumin seeds (jeera) (for digestion & flavor)

• ½ tsp red chili powder (adjust to taste)

• ½ tsp turmeric powder (haldi) (for color & health benefits)

• 2 tbsp chopped coriander leaves (optional)

• 1 tbsp curd (yogurt, optional, for softness)

• Water (as needed to knead the dough)

• 1 tsp oil or ghee (for soft dough)

For Cooking

• Ghee or oil (for roasting the parathas)

Instructions

Step 1: Prepare the Dough

1. In a mixing bowl, combine wheat flour, grated beetroot, salt, ajwain/cumin, chili powder, turmeric, and coriander leaves.

2. Add curd (optional) and 1 tsp oil, then gradually add water and knead into a smooth, soft dough.

3. Cover and let it rest for 15-20 minutes.

Step 2: Rolling the Parathas

1. Divide the dough into 6 equal portions and roll into balls.

2. Lightly dust with flour and roll each ball into a thin, round paratha.

Step 3: Cooking the Parathas

1. Heat a tava or griddle on medium flame.

2. Place a rolled paratha on the hot tava and cook for 30 seconds until bubbles appear.

3. Flip and apply ghee or oil, pressing lightly.

4. Cook both sides until golden brown with slight crispiness.

5. Repeat for the remaining parathas.

Serving Suggestions

✔ Serve hot with curd, pickle, green chutney, or butter.
✔ Pair with dal, sabzi, or raita for a wholesome meal.
✔ Ideal for kids' tiffin or a healthy breakfast.

Tips for the Best Beetroot Parathas

✔ For extra softness, use lukewarm water or milk while kneading.
✔ For a spicy twist, add grated garlic or green chilies.
✔ For a crispy texture, cook on medium-high flame and press lightly while roasting.