Beetroot Paratha is an easy Indian recipe to eat Beetroot. To make my family eat Beetroot raw or boiled is a tough task for me .so always go for Beetroot halwa, Beetroot salad (beet koshimbir/ kachumbar ) , or this healthy Beetroot Paratha for breakfast or lunch box for my kid . Beetroot is good for eyes and is rich in iron content.  Serve this Beetroot Paratha / thepla with coriander chutney, raita or curd.

SEE ALSO  – BEETROOT HALWA RECIPE

                        DRY FRUITS LADOO FROM BEETROOT

This Paratha recipe is very simple and easy to cook. This Paratha are without stuffing, so easy to roll.

[ingredients title=”Ingredients”]

• 1 cup grated Beetroot
• 2 cup whole wheat flour
• 1 tablespoon besan (chick pea flour)
• ½ cup finely chopped onion
• 1 teaspoon sesame seeds (til)
• 1 teaspoon carom seeds (ajwain)
• 1-2 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt to taste
• Curd
• Oil to roast Paratha

[/ingredients]

[directions title=”Directions”]

1. Combine all the ingredients except oil and curd and keep it aside for 10 – 15 minutes. After some time the flour will become little wet because of beetroot  . Add little curd and make smooth dough of seet root Paratha .
2.  Divide the Beetroot Paratha dough into 7-8 equal balla and make Paratha from it.
3. Roll the Paratha and roast it on both sides with or without oil.
4. Serve this Paratha hot with coriander chutney, pudina chutney, tomato or cucumber raita or plain curd.

[/directions]