Beetroot Paratha

Soft, delicious & healthy parathas packed with the goodness of beetroot and multigrain flour.

Time: 30 minutes


Serves: Makes 6 parathas

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  1. 1 cup multigrain flour
  2. 1/2 cup whole-wheat flour for rolling
  3. 1 small beetroot (peeled & cubed)
  4. 2 tablespoons yogurt
  5. 1 teaspoon chopped ginger
  6. 1 green chilli (optional)
  7. 3 tablespoons oil
  8. 1/2 teaspoon carom seeds (ajwain)
  9. 1/4 teaspoon asafoetida (hing)
  10. Salt to taste


  1. Combine the beetroot, ginger, green chilli and 2 tablespoons water in a grinder and grind into a smooth paste. Keep aside.
  2. Combine multigrain flour, beetroot paste, yogurt, 1 tablespoon oil, carom seeds (ajwain), asafoetida (hing) and salt in a large bowl and knead into a soft dough; add little water while kneading if required.
  3. Divide the dough into 6 balls. Roll a dough ball in whole-wheat flour and flatten it. Place it on a rolling board and roll out into thin parathas.
  4. Heat a non-stick pan or tawa and place the paratha on it. Flip it over with the help of a spatula and spread about half a teaspoon of oil on it with a spoon. Cook for 20-30 seconds, flip it again and spread oil on the other side. Cook on both sides till brown spots appear and the paratha gets evenly cooked.
  5. Repeat the same process for rest of the dough balls.
  6. Serve hot with butter.

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