Beetroot Paratha- a colourful version of traditional Indian flatbread: Beetroot Paratha is prepared with grated beet added to the dough, making it look appetising with its deep red colour. Beetroot contains many vitamins, minerals, and antioxidants, making it super healthy for consumption. The beetroot paratha recipe creates flavourful, colourful flatbreads. Adding whole wheat flour and spices, beetroot adds an ultimate flavour and nutrition to the classic paratha. To prepare beetroot paratha, grate fresh beetroot. Mix it with dough, including whole wheat flour, a pinch of salt, and a mix of cumin, coriander powder, ajwain or carom seeds. Some recipes also add a bit of ginger or garlic for a better punch of flavour. This is then kneaded to a smooth, soft dough and rolled into small balls; the balls are flattened into round discs and finally cooked on a hot tava or grill with a bit of oil or ghee. The recipe of beetroot paratha creates delicious flatbreads. This flatbread is soft and sweet with that earthy flavour and the bright colour of the beetroot. You can enjoy the beetroot paratha with yoghurt, pickles, or raita, or eat it with any curry you choose. It's a versatile dish that can easily be a full breakfast, lunch, or dinner.

• 250 gms beetroot
• Atta
• 1/2 tsp garam masala
• Red chilli powder
• 1 tsp ajwain
• Ghee
• Salt
• 1/2 tsp turmeric powder

• Let's begin the recipe of beetroot paratha.
• Start by scrubbing and peeling 250 gms of fresh beetroot.
• Grate the beetroot very finely, to ensure that it blends with the dough.
• Set it aside for now.
• Now, add two cups of whole wheat flour, which is the base of the dough, and mix one Tsp of carom seeds.
• Then, add 1/2 Tsp of red chilli powder, 1/2 Tsp of turmeric powder, and 1/2 Tsp of garam masala. These spices will enhance the dough with warmth, colour, and a beautiful depth of flavour.
• Add salt according to your taste.
• Mix all the dry ingredients very well so that the spices blend very evenly in the dough.
• Add the freshly grated beetroot to the flour mixture after the dry ingredients are well mixed. Due to its moisture content, the beetroot will make the dough soft and sticky. Please make sure the grated beetroot gets uniformly distributed into the dry ingredients by mixing it using your hands.
• Add water gradually to the mix in small amounts until the dough forms. It should not be either sticky or soft. Now, knead for 5-7 minutes, pressing and folding until smooth and pliable. Add a tiny amount of flour if the dough is too sticky; add a few drops of water if it's too dry.
• When the dough reaches an even smoothness and softness, cover it using a damp cloth or plastic wrap and allow it to rest for 15-20 minutes.
• Divide the relaxed dough into balls of about 8-10 in size.
• Roll out each of the dough balls between your palms so that they become smooth balls, and then flatten and roll them out further.
• Heat a tawa or a flat pan at medium heat. Meanwhile, roll one dough ball out to a round shape, about 15 to 20 cm in diameter. Sprinkle a little flour on the surface and the rolling pin to prevent sticking. Once the tawa is hot, carefully place the rolled paratha on the tawa.
• Cook the paratha for 1-2 minutes on one side until tiny bubbles begin to form. Flip it over and cook the other side for another 1-2 minutes.
• Once both sides are slightly cooked, brush some ghee or oil on both sides of the paratha and press it down with a spatula.
• When the paratha is crispy and golden brown on both sides, take it from the tawa and set it aside. Follow the same process for the remaining dough balls and make sure that each paratha turns out perfectly cooked.
• Serve the beetroot parathas hot with a dollop of yoghurt, pickle, or any side dish you prefer. The slight sweetness and earthy flavour of the beetroot combine perfectly with spices in dough for a tasty and nutritious flatbread.