Beetroot Paratha recipe | beetroot roti | how to make beetroot paratha

  • ▢½ tsp jeera / cumin
  • ▢½ tsp red chilly powder
  • ▢½ tsp aamchur / dry mango powder
  • ▢½ tsp ajwain / carom seeds
  • ▢½ tsp salt
  • ▢2 tbsp coriander (finely chopped)
  • ▢1 tsp oil


  • in a large bowl, take 2 cup Beunosh Beetroot atta/flour, ½ tsp jeera, ½ tsp red chilly powder, ½ tsp aamchur, ½ tsp ajwain and ½ tsp salt.
  • mix well, making sure all the spices are combined well.
  • further add 2 tbsp coriander and 1 tsp oil.
  • knead the dough well adding water if required.
  • knead to smooth and soft dough.
  • rest the dough for 15 minutes.
  • further pinch a ball sized dough, roll and flatten it.
  • also dust with some wheat flour.
  • further roll it in a thin circle like chapati or paratha.
  • now on a hot tawa place the rolled paratha and cook for a minute.
  • furthermore, when the base is partly cooked, flip the beetroot paratha.
  • also spread ½ tsp oil / ghee and press slightly both the sides.
  • flip again once or twice till both the sides are cooked properly.
  • finally, serve beetroot paratha with pickle, chutney or raita. ENJOY!

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