Beetroot paratha recipe | Beetroot recipe for toddlers & kids

Beetroot paratha recipe – Healthy & colorful beetroot paratha for toddlers and kids. These make a great Breakfast and also go well in the lunch box. They are good to serve with a chutney, dal or any curry. These parathas can also be used to make wraps or kathi rolls for the after school snack. I also make paneer and egg rolls using these beetroot paratha similar to the way I made these spinach wraps. Get creative and make them the way your kids’ love!

I rarely make stuffed parathas as my younger one still doesn’t like the spiced stuffings. So this is not a stuffed beetroot paratha. However these taste good and I am sure will be loved by most kids.

Some beetroots have a very strong flavor which is not liked by my fussy boys. To reduce that flavor I cooked them slightly before adding to the flour. But you can skip that and also use grated beetroots directly.

You can make a quick salad using grated carrots, sliced cucumbers, onions, lettuce etc. Sprinkle some salt pepper and roll it in the beetroot paratha.

For more kids’ friendly recipes, you can check
Palak paratha
Masala pasta recipe
Veg cutlet
Banana milkshake

Photo Guide

How to make beetroot paratha

1. Wash and chop beets. Add them to a small pan and sprinkle 1 tbsp water. You can also skip these steps and use grated beetroot directly to make the dough.

2. Cover and cook just for 2 to 3 mins. They have to become slightly tender and soft.

3. Do not overcook. Cool this.

4. Add garlic, ginger, salt and chilli or pepper to a blender jar. You can also add little garam masala if you like. Then transfer the cooled beets.

5. Blend everything until smooth. I did not add water. If the mixture is dry then you may need to sprinkle 1 to 2 tbsp of water.

6. Measure atta to a mixing bowl. Transfer the beetroot puree.

7. Mix the flour to make a dough by adding water as needed. Drizzle little oil and knead it.

8. If you do not have time to rest, then knead it well until pliable and soft. I do not rest instead knead it well.

9. Divide the dough to 6 to 8 parts.

10. Sprinkle little flour over the rolling area. Flatten a ball and roll it to paratha. Make them slightly thicker than chapati. If you roll them very thin they turn hard.

11. Heat a tawa until hot. Dust off the excess flour from the paratha. Then transfer to the tawa. When you see bubbles over it, flip it.

12. Press with a spatula to puff the parathas.

13. Toast the beetroot paratha until golden to brown spots appear. Apply some ghee. If making for lunch box, smear some oil.

Place a kitchen tissue in a plate. Then stack the parathas to keep them soft.
Serve beetroot paratha with curry, dal or chutney.

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Beetroot paratha recipe