How to make Beetroot Parantha - A quick, easy and healthy parantha for a filling breakfast.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Beetroot (चुकन्दर ), Whole wheat flour (atta) (आटा)

Cuisine : Indian

Course : Breads

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Beetroot Parantha Recipe Card

Beetroot Parantha

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Beetroot Parantha checkout Beetroot Matar ki Puri. You can also find more Breads recipes like Vengaya Uthappam , Aloo Wali Puri, Aloo Aur Pyaaz Ki Roti, Methi Bajra Baby Paranthas.

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Beetroot Parantha Recipe

  • Beetroot boiled and grated 1 cup

  • Whole wheat flour (atta) 2 cups + f

  • Paneer (cottage cheese) grated 1 cup

  • Green chillies chopped 1 teaspoon

  • Onion finely chopped 1 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Fresh mint leaves 5-7

  • Gram flour (besan) 1/4 cup

  • White sesame seeds 1 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Yogurt 1/2 cup

  • Ghee for basting

  • Chaat masala to sprinkle


Step 1

To prepare filling, combine cottage cheese, green chillies, onion, ½ tsp chilli powder, turmeric powder and salt in a bowl and mix well. Add torn mint leaves and mix well. Refrigerate.

Step 2

To prepare dough, take wheat flour on worktop. Add gram flour, carom seeds, sesame seeds, remaining chilli powder, beetroot, yogurt and salt, mix and knead into a stiff dough. Transfer the dough into a bowl, cover with damp muslin cloth and set aside.

Step 3

Divide the dough into equal portions. Make a dent in each portion, stuff with some prepared filling, seal the edges and shape into balls.

Step 4

Dust some wheat flour on worktop and roll out the prepared balls into thick paranthas.

Step 5

Heat a non-stick tawa. Roast the paranthas, basting with ghee, till evenly done from both sides.

Step 6

Sprinkle some chaat masala on paranthas and serve hot.