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Red Beet Paratha
Red Beet Paratha is a kind of Indian flatbread that is succulent and flavorful. The main ingredients, whole wheat flour and red beet (also called beetroot), make it a healthy meal choice. Grated red beet, when mixed with wheat flour to make dough, imparts a beautiful red color to the dough, which makes the parathas visually appealing and likeable even to those who do not like to eat red beets otherwise.

In this recipe, dough is made with whole wheat flour, grated red beet, some gram flour, carom seeds, and salt. Gram flour provides nutty taste and the slight pungent taste of essential oil (thymol) in carom seeds balances the sweetness of red beet. These parathas are lightly oiled and salted for softness and flavors.

Happy Cooking!
Serves 4 to 6
Red Beet (also called Beetroot)
1/2 cup, peeled and grated
Gram Flour
3 tablespoons
1/2 teaspoon or according to taste
1/2 cup (8 oz cup)
Whole Wheat Flour
1 cup (8 oz cup)
Carom Seeds
1/8 teaspoon or a generous pinch
Olive oil
3 to 4 tablespoons
Step 1
Please note that in addition to the ingredients listed above, you'd need a rolling pin, a rolling board, and a cast iron or non-stick flat-round griddle (also called tawa) for making any Indian flat bread.

In a deep bowl, mix the whole wheat flour, gram flour, grated red beet, salt, carom seeds, and 2 tablespoons olive oil (or another cooking oil of your choice).

Note - You can replace the whole wheat flour with multi-grain flour if you like. Save the remaining olive oil for later use.
Step 2
Pour water a little at a time (about an ounce) to the dry ingredients in the bowl, and mix properly with hands until the dry ingredients are all absorbed.

Depending on the brand of whole wheat flour and gram flour and quality of red beet, you may need a little less or more than 1/2 cup of water to make dough with the given quantity of ingredients.

Note - Make sure that the dough does not stick to your hands and to the sides of the bowl. If it sticks that means the dough is extra moist than needed. To fix this, sprinkle some flour to the dough and mix again.
Step 3
Now, knead the dough by pressing it with your fist to stretch it out, and then fold it back. Repeat this 4 to 5 times, until the dough is smooth and uniform.
Step 4
Cover the dough, and let it sit for 10 minutes for making smooth textured parathas. After about 10 minutes:
  • Divide the dough into equal lime-sized portion. Dough made with given quantity of ingredients can be divided into 5 to 6 lime-sized portion.

  • Take each portion and roll it between your palms to make smooth and round dough balls. Then slightly flatten it between your palms. Smooth dough balls make smooth textured parathas.
Step 5
Now, start rolling the dough balls into round flat breads, parathas. To roll parathas:
  • Take a flattened dough ball and coat it with dry flour.

  • Place the coated dough ball on a rolling board, and then with the help of a rolling pin roll it into a round 2 inches diameter disc.

  • Then coat the little dough disc again with dry flour and roll it bigger into a 4 inches disc.

  • Coat it again with dry flour and finally roll it into a 5 to 6 inches disc.

Similarly, roll a few more parathas before you start cooking them. Rolling takes more time than cooking on a griddle. It will be convenient if you have already rolled parathas in advance.
Step 6
Now, set the griddle/tawa on medium-high heat. The griddle needs to be hot enough for making parathas. To check if the griddle is ready, hold your hand at about 3 inches above the griddle. If you can feel the heat on your hand, your griddle is ready to cook.

Note - The parathas will be tough or chewy if cooked slowly on low heat. It takes about 2 to 3 minutes on medium-high heat for the griddle to be ready for cooking.
Step 7
For cooking parathas:
  • Put one rolled paratha on griddle. In a few seconds, you will see bubbles on the surface facing griddle.

  • Flip it over and spread 1/2 teaspoon oil evenly on the surface, and cook for about 30 seconds.

  • Flip it over again and spread 1/2 more teaspoon oil on the other side. Bring the heat down to medium and cook for another 30 to 40 seconds by pressing the paratha with a spatula to cook it evenly.

  • Flip the paratha a few more time and cook by pressing with spatula. When you see golden brown spots on both sides, your paratha is ready.

  • Set the heat again to medium-high before putting your next paratha on griddle.

Repeat steps 5 and 7 to roll and cook all parathas.

Enjoy your parathas with vegetable or meat dish of your choice. The parathas also go well with yogurt or pickle.

Share your thoughts and questions!

Pooja Sharma
Made these parathas for my kids lunch today. Kids love it. I'm happy that my kids can eat red beets so easily.