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Beetroot Paratha on black plate with butter cube on the centre. PIckle and spiced ygurt on the side

Beetroot Paratha

Shweta Arora
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!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breads, Breakfast
Cuisine Indian
Servings 8 parathas
Calories 168 kcal

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

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
 
To boil beetroot and potato
  • 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 🙂 

Nutrition

Calories: 168kcal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 349mg | Potassium: 382mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1463IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 2mg
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