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Beetroot Paratha

Beetroot Paratha is a popular Indian Breakfast
Author :
Category :
Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


For stuffing:

1 cup - finely grated Beetroot

Finely chopped curry leaves, a few

Finely chopped cilantro, a few

3 - finely chopped Green chillies

Salt to taste

For paratha:

2 cups - Wheat flour



Oil or ghee, to fry


  1. Mix the wheat flour with 1 tsp oil, salt and water to make a soft dough. Cover and keep aside.
  2. In a bowl take the grated beetroot. Add the curry leaves, cilantro, green chillies, and salt. Mix them well and keep aside.
  3. Now take the dough and make 4 equal portions and make them into balls.
  4. Now take a ball and roll out lightly.
  5. Take 2 tsps beetroot stuffing and put it in the middle of the paratha, close it by bringing all the sides together.
  6. Pat it lightly and roll it again to make a paratha.
  7. Fry it on a hot pan with oil or ghee on both sides.
  8. Serve hot with onion raitha.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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