Give your regular paratha an eye-catching twist with this Beetroot Roti—a deliciously moist Indian flatbread infused with the subtle earthiness and natural sweetness of beetroot. Not only does it pack a punch in terms of color, but it also boasts a nutrient-rich profile, making it an excellent choice for breakfast, lunch, or dinner. The pureed beetroot is kneaded directly into the wheat flour, ensuring each bite is tender and beautifully pink, while flavorful spices like cumin, garam masala, and aamchur lend a gentle warmth and tang that balances the mild beet sweetness. Serve hot with creamy raita, a zesty pickle, or your favorite curries—the versatility of this paratha makes it a perfect match for both dry and gravy-based sides.
Unlike stuffed parathas, this beetroot version is a breeze for novices and seasoned cooks alike. The dough comes together quickly, thanks to the moisture-rich beetroot, and the cooking process demands little effort for vibrant, flaky results every time. Whether you’re planning a healthful start to your day or a wholesome family dinner, Beetroot Roti is sure to impress both eyes and taste buds!
Beetroot Roti: Vibrant & Nutritious Indian Beetroot Flatbread
Print RecipeIngredients
- 2 tsp oil
- ½ tsp ginger paste
- 1 chilli, slit
- 1½ cup beetroot, grated
- ½ tsp salt
- 2 tbsp water
- 2 cup wheat flour / atta
- ½ tsp jeera / cumin
- ½ tsp garam masala
- ½ tsp aamchur / dry mango powder
- ½ tsp ajwain / carom seeds
- ½ tsp salt
- 2 tbsp coriander, finely chopped
- 1 tsp oil
Instructions
In a large pan, heat 2 teaspoons of oil and sauté ginger paste and slit green chilli until aromatic.
Add grated beetroot, half a teaspoon of salt and 2 tablespoons of water; cook until the beetroot softens and the mixture is dry. Allow to cool, then blend into a smooth paste.
In a large mixing bowl, combine wheat flour, cumin, garam masala, aamchur, carom seeds, and remaining salt. Mix well.
Add the beetroot paste, chopped coriander, and a teaspoon of oil to the flour mixture.
Knead everything together to form a smooth, soft dough. If needed, add a splash of water at a time until the dough comes together—avoid excess water.
Coat the dough with a little oil, cover, and let it rest for 15 minutes.
Divide the dough into equal portions, roll each into a ball, and dust lightly with flour.
Gently roll out each ball into a thin circle, similar to regular paratha.
Heat a tawa or skillet over medium flame. Place the rolled dough on the hot surface.
Cook for about a minute, then flip. Brush with oil or ghee, press, and continue flipping as needed until both sides are golden and cooked through.
Repeat with the remaining dough. Serve hot with raita and pickle.
Notes
Tips:
Grate beetroot finely to ensure faster cooking and smoother dough., Avoid extra water when kneading, as beetroot releases its own moisture., Increase red chilli powder if you prefer less natural sweetness in your paratha., Resting the dough helps in making soft rotis., Roll gently for even thickness and best texture.
No Comments