Beetroot Paratha Recipe Beetroot Recipe For Kids

Beetroot is a superfood that has several health advantages. It is rich in minerals, has a high antioxidant content, and can aid in weight loss, blood purification, and heart health improvement. Given these advantages, you should include beetroot paratha in your diet. This Indian Beetroot paratha is made from vegetable puree similar to palak paratha, avocado paratha. The best part? You can also make it protein-rich by adding tofu, paneer, soya, and more. It is perfect for busy mornings to pack a healthy kids lunch box or breakfast for toddlers with a little meal prep. My daughter loves vibrant lunch options, whether it’s colorful salads, rice dishes, or sandwiches. If you have a fussy toddler or kids who are picky about eating veggies, I highly recommend trying this recipe. If you like more Indian Beetroot Recipes, then check out my beetroot pulao, beetroot kurma, chickpea beetroot stir fry and beetroot cutlet.

Ingredients

Beetroot: You need to cook the beetroot first and then puree it. I use Instant pot to cook the beets. Wheat flour: I used whole wheat flour. You can also use multigrain flour too. Ajwain (carrom seeds): Crush the ajwain before adding it to the paratha. It gives the dish an excellent flavor. Spices: I used red chili powder, turmeric powder, garam masala, and amchur powder. Mint (pudina): Optional. Finely chopped fresh mint adds a great flavor. Ghee or oil: I always prefer cooking parathas with homemade ghee, it makes them soft and delicious.

How to Make Beetroot Paratha Recipe

Firstly, peel the skin of the beetroots, wash, and chop them into 2-inch pieces. Next, add them to a pot with some water. Cover and cook for 5-6 minutes, and turn off the stove. Once cooled, puree them in a blender without water. You can also cook the beets in the Instant Pot. In a bowl, add wheat flour, beetroot puree, finely chopped coriander leaves, mint (pudina) leaves, ajwain, turmeric powder, red chili powder, garam masala, amchur powder, oil, and salt. Mix everyting well. Add very little amount of water and knead the dough until it becomes smooth but not sticky. Smear the dough with a little oil and allow it to rest for at least 10-15 minutes. Make balls from the dough. I was able to get six balls. Roll out the parathas to a diameter of about 3 inches using a rolling pin. Next, spread a small amount of oil or ghee over the surface using a spoon. Fold one side of the paratha (from the top), then fold the other side over, covering the previous fold (from the bottom). Again, spread some oil and sprinkle a bit of wheat flour. Next, fold the paratha from the left and then from the right, forming a square shape. Then, roll it out into a square-shaped paratha. Heat a tawa or skillet over medium heat. Place the paratha on it and let it cook. When you see bubbles forming, flip it over to cook the other side. Drizzle some ghee or oil on top. Flip the paratha again and drizzle some oil or ghee on the other side. Cook until both sides have nice golden spots. Serve Beetroot Paratha for kids with curd, pickle, raita.

Variations

Green leafy Vegetables: You can add green leafy vegetables like finely chopped spinach, kale, moringa or methi (fenugreek leaves) to make them nutritious. Beet Chapati: Prepare beetroot chapati or roti (phulka) by simply kneading together wheat flour, beetroot puree, and salt into a dough. Spices: Since beetroot adds a subtle sweetness to the paratha, you may need to adjust the spices accordingly to achieve your desired level of spiciness.