Healthy Beetroot Masala Paratha Recipe (Non-Stuffed Version)
If you're tired of the same old plain parathas and want to add both color and nutrition to your plate, then this Beetroot Masala Paratha is the perfect choice! Packed with the natural goodness of beetroot and flavored with everyday Indian spices, this paratha is not stuffed, making it super easy and quick to prepare — no mess, no extra steps.Beetroot not only adds a vibrant pink hue that makes the paratha visually appealing but also brings along its bundle of health benefits — from improving hemoglobin levels to supporting digestion and detox. The mix of spices and herbs makes this recipe flavorful, kid-friendly, and lunchbox approved.Whether it’s a power-packed breakfast, a tiffin treat, or a light dinner paired with curd or chutney, this beetroot masala paratha fits right in. Let’s dive into this simple, one-bowl recipe that turns your regular dough into a delicious health boost!
Ingredients
Ingredients (Serves 2–3):
- 1 Katori Whole wheat flour atta
- 1/3 Katori Besan (Chickpea flour)
- 1 medium beetroot – peeled and grated
- 1 small onion – finely chopped optional
- 1 green chili – finely chopped
- 1 tsp ginger paste or grated ginger
- 1 tsp ajwain carom seeds
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- 1/2 tsp jeera cumin seeds
- 2 tbsp chopped fresh coriander
- Salt to taste
- 1/2 tsp oil for dough
- Water as needed
- Ghee or oil – for roasting
Instructions
Instructions:
Prepare the Dough
- In a mixing bowl, add:
- Whole wheat flour
- Grated beetroot
- Chopped onion, green chili, ginger, and all spices
- Salt, ajwain, jeera, coriander, and 1 tsp oil
- Mix everything well. The beetroot will release moisture.
- Add little water only if required and knead into a soft, pliable dough.
- Rest the dough for 10–15 minutes.
Roll the Parathas
- Divide the dough into small lemon-sized balls.
- Roll each ball into a medium-sized paratha (like roti), dusting with dry flour if needed.
Roast the Parathas
- Heat a tawa on medium flame.
- Place one paratha, cook both sides until light brown spots appear.
- Apply ghee/oil on both sides and roast till golden and crisp.
Notes
Serve With:
- Fresh curd or raita or Kadhi
- Green chutney or homemade pickle
- A glass of buttermilk
Tips & Variations:
- Add grated carrots or spinach for extra nutrition.
- You can add Sattu Powder in place of Besan to the flour.
- You can make mini parathas for kids’ lunchbox.
