Beetroot Parathas

Preparation Method: 


To prepare the stuffing:

  • Grind all the ingredients, except garam masala powder, to a paste. Heat ghee in a vessel and fry the beetroot paste on a low flame. Cook covered, till the mixture is almost dry. Remove from heat.
  1. ADD two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.
  2. Divide the paratha dough into small balls. Roll out each ball into a small puri, put a little beetroot filling in the centre and seal the edges. Roll out into parathas.
  3. Heat tawa, add some ghee and fry the parathas till light brown.


  • 2 cups wheat flour;
  • water for kneading the dough;
  • salt to taste;
  • 2 tbsp. ghee.

For the stufffing:

  • 2 cups beetroot, grated fine;
  • 4 medium sized onions;
  • 4 green chillies;
  • 2.5 cm. ginger;
  • 4 flakes garlic;
  • 1 tsp. garam masala powder;
  • salt to taste;
  • 3 tbsp. ghee.