By Akshara
February 11, 2026
Beetroot parathas add fibre and natural iron to a simple wheat-based flatbread. The grated beetroot softens during cooking and keeps the dough moist without requiring much oil. The colour makes them appealing while the taste stays mild and earthy.
2 cups whole wheat flour 1 cup grated beetroot ½ tsp cumin powder ½ tsp chilli powder Salt to taste 1 tsp oil Water as needed Ghee or oil for roasting
Combine flour, grated beetroot, spices, salt, and oil.
Add water gradually and knead into a soft dough. Rest for 15 minutes.
Divide into equal balls and roll into flat rounds.
Roast on a hot tawa with a little ghee or oil until cooked and lightly crisp on both sides.
Serve warm with curd or pickle.