This Beetroot paratha is a delicious whole wheat flatbread stuffed with a spiced filling of beetroot, carrot, and potato (aloo). Serve it with yogurt (curd) or curry for that complete meal! Vegan Recipe!
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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
Yes, you can make the filling (without salt) and atta (dough) and refrigerate for up to 2-3 days. When ready to eat, add salt to the filling, divide into portion, roll and roast. Serve hot!
Let the beetroot paratha cool completely. Then layer parchment paper between each paratha. Store in the refrigerator wrapped in aluminium foil or in a container or ziplock bag. When ready to heat, just warm them in a pan roasting both sides or in the microwave until heated through.
Yes, let the beetroot paratha cool completely. Then layer parchment paper between each paratha. Store in batches of 4-5 or as many you plan to consume in a freezer-safe ziplock bag inside the freezer.
When ready to eat, thaw them on the counter for 1 hour or in the microwave and then roast until heated through. Smear with ghee and serve.
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!!
Recipe Card
Beetroot Paratha
Ingredients
For the filling:
- 1 large Beetroot boiled, peeled & grated (1 cup grated loosely packed)
- 1 medium potato boiled, peeled & grated (1 cup grated loosely packed)
- ½ cup grated carrots
- ¼ cup red onions finely chopped
- ¼ cup cilantro finely chopped
- 1 teaspoon ginger finely chopped or minced
- 1-2 green chili finely chopped, adjust to taste
- 1 teaspoon red chili powder adjust to taste
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- 1 teaspoon dry mango powder amchur
- ½ teaspoon carom seeds ajwain
- ½ teaspoon chaat masala
- 1 teaspoon salt adjust to taste
For the dough
- 2 cups whole wheat flour atta
- Water as needed
- pinch of salt
- 4 teaspoon oil divided
For roasting
- ghee or oil as needed, use oil to keep it vegan
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Instructions
To make the atta (dough)
- In a large mixing bowl, add whole wheat flour, salt, and 2 teaspoon oil. Mix until combined.
- 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.
- Pour the remaining 2 teaspoon oil on the dough and knead again until the oil gets incorporated.
- Cover and let it rest for 30mins. After 30 mins divide into 8 portions of 66 gms each approximately. Keep the dough covered at all times to prevent from drying.
- Make the filling while the dough is resting.
To make the beetroot carrot aloo filling (stuffing)
- In a mixing bowl, add the beetroot, carrot, aloo (potato), onion, cilantro, and green chilies (optional) followed by spices - red chili powder, coriander powder, cumin powder, garam masala, dry mango powder, chaat masala, carom seeds, and salt.
- 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. It will help absorb the extra moisture and prevent the parathas from tearing. I didn't have to.
- Give it a quick taste and adjust the spices if needed. Divide it into 8 portions (49 - 50 gms each approximately).
- Beetroot has a dominating color, so once you mix all the ingredients you will get a rich red color.
To make the stuffed beetroot paratha
- 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 center.
- Make pleats and join all ends together. Remove the excess dough (if any) after joining the ends.
- Flatten the stuffed dough to the size of your palm.
- Dust some dry flour over it and using a rolling pin, roll it into a 7-8 inch circle.
To roast the parathas
- Heat a griddle (tawa or pan) on medium heat & once hot transfer the rolled paratha to the pan.
- Roast it until that side is half cooked or until you start seeing some bubbles on the top surface, flip using a spatula.
- Smear ghee on this roasted side and cook the second side until golden.
- Flip again & let the side with ghee cook until completely roasted and golden. Repeat the same step with the other side too.
- Once both sides are well cooked, remove from tawa and smear with ghee once again.
- Repeat the above steps to make the remaining paratha's.
- Beetroot Carrot Aloo Paratha is ready. Served them hot topped with butter with a side of curd (yogurt) along with pickle or green chutney or ketchup or with a curry for complete meal
Notes
- 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 them covered until ready to serve.
- This recipe can be easily doubled
- Stovetop - Boil in a stockpot filled with water until the veggies are fork-tender
- Regular pressure cooker - for up to 2-3 whistles on medium heat
- Instant Pot - Add 1.5 cups of water to the stainless steel pot and place the beetroot and potatoes on a trivet and pressure cook on manual (high pressure) for 15 mins followed by a quick release.
- Transfer them onto a plate for cooling. Peel and grate using the coarse end. You may want to wear gloves while peeling beetroot if you don't like pink hands 🙂
Anonymous says
lovely recipe. thanks for such wonderful indian recipes
Vani says
Such a lovely looking paratha! Thanks for your nice comment on my blog, Shwetha. Adding you to my reader.
Shabbu says
Delicious paratha..nice..
Shabbu's Tasty Kitchen
Jemini says
Lovely and healthy parathas..
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Reshmi says
An award for you at http://noelcollections.blogspot.com/2012/06/award.html
Jayasri Ravi says
Lovely parathas..
Julie says
three in one,all colorful & delicious healthy ones!!
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Kavitha says
healthy and colorful parathas 🙂
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Swathi Iyer says
Delicious paratha as it has healthy ingredients like beets and carrot.
Pranjali says
Wow..very delicious paratha
PT says
very colorful and nice combos..
Hamaree Rasoi says
Yummy looking paratha. Lovely pics. Must have tasted yummy.
Deepa
Priya says
Such a fabulous and super tempting parathas,simply loving the filling.
Spice up the Curry says
very healthy and delicious paratha..
Reshmi says
nice snaps.. lovely parathas.. they look like a perfect filling one