My cook makes parathas every week. We add different kinds of vegetables and paneer to make it a completely balanced meal. Beetroot parathas it is the only way to get my son eat beets. You can mix this stuffing with fresh paneer and stuf them inside pastry to create crunchy, delicious puffs. When the parathas were served in a white plate, it looked like pleats of banarasi silk saree to me. The color of beets convey beauty to me. To me, it is the color of women. Today I am sharing her detailed recipe with you all. You can add paneer to this for added flavor and texture. You can replace kasuri meethi with finely chopped cilantro too.

Beetroot Parathas (Beertroot Stuffed Indian Flat Breads)

Course Bread
Cuisine North Indian
Servings 10 parathas


For the dough:

  • 2 cups  whole wheat flour
  • 1/2 tsp salt
  • 1 tsp oil
  • 1 cup warm water

For the  stuffing:

  • 1 cup beetroot , grated
  • 1 tsp roasted cumin powder
  • 1 tsp  amchur powder
  • 1 green chilly, finely chopped
  • 1 tsp ginger, finely chopped
  • 2 tbsp  kasuri meethi
  • Salt To Taste


For the dough:

  • In a large bowl add 2 cups of whole wheat flour and some salt. Mix with fingers and start by adding 1 cup water; little at a time. Start kneading the flour to form soft, pliable dough. The dough should soft and elastic. When you press the dough with your index finger it should retain the dent. That’s how the dough should be kneaded to.
  • Add the oil and knead for further 2-3 minutes. Divide the dough into 14-16 equal portioned balls. Cover and set aside.

For the stuffing:

  • Mix the beetroots, green chillies, ginger, cumin powder, amchur powder, kasuri meethi and salt. Microwave the mixture for 8-10 minutes to remove any moisture. Set aside.


  • Take one small ball of dough. Dust it in flour and flatten it on the rolling board by pressing it down. Roll the dough out into approximately 3 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface. Place this rolled dough to the side.
  • Take another dough portion. Roll them into a circle like the previous one. Please remember to dust the dough in flour to avoid sticking to the work surface.
  • Next, place the a portion of the filling over the circle spreading it evenly around (refer the picture below).
  • Next, take the other rolled portion of the dough and place it over the filling.
  • Press the edges with your finger dipped in water. You want the wetness from the water to let the them seal with each other so that the filling does not come out while cooking the paratha. Gently dust it with flour. Give it a gentle roll with the pin to even it out.
  • Proceed the same way with the remaining dough and filling portions.

How to cook the parathas?

  • Preheat a tava/skillet on medium heat. Let it smoke. It should be hot when you start cooking the first paratha. Now place the filled dough.
  • Cook on medium heat for 60 seconds or so and flip over. Add a teaspoon of ghee or oil and spread it around.
  • Flip again, so the oiled side can cook on the skillet.
  • Using a kitchen towel, press the parathas with your fingers. Let it fluff up. Transfer to a plate.
  • Serve hot with thick yogurt and Indian pickle or just with plain unsalted butter.

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