Breakfast Gujarati

Beetroot Paratha

5/5 - (2 votes)

Beetroot Paratha is made from whole wheat flour with grated beets sauteed until tender. Even those who don’t eat or like beetroot, they will readily gulp this paratha. These parathas can be served for breakfast, brunch or lunch and can also be packed in the tiffin box. The beautiful colour gives this paratha a tempting taste and texture. Beetroot is good for eyes and is rich in iron content. It can also be made as poori’s. You can also prepare this dough and store in fridge and use it whenever you are running out of time.

Do try other Paratha recipes :

Preparation Time: 10mins  ∏  Cooking Time: 15mins  ∏  Servings:5-6 parathas

Level:  Beginners (Easy)      ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm


  • 1-1/2 cup wheat flour
  • 1 cup fresh grated beetroot
  • 2-3 teaspoon gram flour (Besan)
  • 2-3 green chilly finely chopped
  • 1/2 inch ginger (grated)
  • 1/2 teaspoon red chilly powder
  • 1/4 teaspoon kalongi (optional)
  • 1/2 teaspoon Cumin seed (Jeera)
  • 1/2 teaspoon carom seed (Ajwain)
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • Wheat flour for dusting
  • oil for cooking the parathas
  • Salt as per taste


How to make Beetroot paratha (Thepla):

Step1: Turn on flame and heat a pan. Then add oil and let it heat, now add cumin seed and fry it for a 20-30seconds on medium flame. Now add chilly, ginger and saute it for 20-30 seconds. Now add grated beetroot and saute for 3-4 minutes keep stirring in between. Then turn off the flame and let the mixture cool down completely.

Step2: In a wide bowl, add sauteed beetroot along with wheat flour, salt, 1 teaspoon oil and other masala mentioned above. Mix everything thoroughly so that all the species are mixed well with the flour. Now using few tablespoon of water (or as required) prepare a soft, smooth dough. Grease your hands with a teaspoon of oil and knead the dough well. Cover and keep aside for 10-15 minutes. Prepare the dough just as you prepare for chapati.

Step3: Divide the dough into equal parts and make balls out of it. Dust a little flour and roll out the dough into a circle similar to chapati. Greese some oil and then make a fold of it as shown in pic.

Then roll it to make a ball of it.

Step4: Dust a little flour and roll out the dough into a circle similar to chapati. (Making laccha paratha is optional you can even roll it simple like we do for chapati).

Heat a non-stick tava (griddle) and cook the paratha until golden brown spots appear then flip it over to the other side.

Spread a little oil on the other side also and cook both sides well until golden brown.

Beetroot paratha (thepla) is ready to be served. Top it with some butter. Enjoy hot/warm paratha with pickle, coriander chutney or lauki raita.

Beetroot Paratha



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