Beetroot Paratha

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Cooks in: 30 Minutes Serves: 4 People

In addition to bringing a pop of colour to the dish, beets are highly nutritious and packed with essential vitamins, minerals, and plant compounds, many of which have medicinal properties. They are low in calories and contain a bit of almost all of the vitamins and minerals. Some studies show that beetroot juice could significantly lower levels of both systolic and diastolic blood pressure. Beets contain pigments called betalains, which possess a number of anti-inflammatory properties. Adding beet puree to the millet flour to make beet parathas is an easy way to include this veggie in our diet.


  • 3 Cups Jowar Flour
  • 3 Cups Jowar Flour
  • 3 Cups Jowar Flour
  • 2 Medium size Beets grated or 1.5 Cups tightly packed grated beets
  • 4 Red Chillies
  • 1'' Ginger
  • 1/2 Tsp (Coriander powder, pepper powder, amchoor powder, garam masala, white sesame seeds, carom seeds)
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 2.25 Cups Water


  1. Grind grated beets along with green chillies and ginger and make puree by adding 1/4 Cup Water.
  2. In a wide vessel, add this puree and remaining 2 cups water. Add all the spices except sesame and carom seeds. Bring it to a boil.
  3. Once it starts boiling, simmer the heat and add jowar flour. Let it remain as it is for 30 seconds. Now, slowly mix well to form a stiff dough. Make sure no dry flour is left. Keep it covered for 15 minutes.
  4. open, add sesame and carom seeds. Grease your palm, knead the dough and make it soft. If it is sticky sprinkle some flour and make it tight.
  5. Divide the dough into 15 portions. Roll out and make parathas. Cook both sides on medium heat with some oil. Serve with curd and pickle.


  • Water quantity may vary depending upon the moisture content of the beets.
  • Instead of rolling, it can be patted on a banana leaf.
  • Bajra flour can be used instead of Jowar.


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