1. 2 Cups Atta/ Whole Wheat Flour
  2. 2 Beetroots
  3. 1 Onion
  4. 2 Green Chillies chopped
  5. 1 Teaspoon Salt
  6. 1 Teaspoon Red Chilly Powder/ Paprika
  7. 1/2 Teaspoon Jeera /Cumin Powder
  8. 1/2 Teaspoon Garam Masala
  9. 2 Teaspoon Ajwain/Carom Seeds
  10. 2 Tablespoon Oil
  11. 2 Tablespoon Ghee/ Clarified Butter
  12. Water as Required for Kneading



  • Peel the beetroot and grind it to make a thick paste
  • Take the Atta / flour in a big tray
  • Add salt, Jeera powder, garam masala and 1 teaspoon ghee to Atta
  • Sprinkle Red chilly powder and Ajwain / Carom Seeds
  • Pour the beetroot paste and chopped green chillies
  • Finely chop Onions and add that to flour as well
  • Knead the flour, add water or extra flour only if required
  • Keep the dough in a Cling sheet for 10-15 minutes to rest
  • Take a portion of atta and roll it round with a rolling pin till 6″ in diameter
  • Place it on tawa/griddle and cook both sides for 2 – 3 mins till brown spots appear
  • Then add ghee as required on both sides and cook again for 1 – 2 mins
  • Take it off from tava and serve hot
  • Serve parathas with pickle, plain yogurt, raita or simply with hot tea/Chai
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Sunidhi Rawal

I am a software professional, following my passion as Food Blogger and Consultant. Big time foodie, love to experiment, innovate and travel and try out and collect new recipes.

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