Beetroot Paratha
Paratha with a twist! This paratha is very easy to prepare. Children will love to have this because of the refreshing flavour of coriander's
Gurdip Kohli Punj's Beetroot Paratha recipe

- Indian


- 1

Cooking Time

-10-12 Min


- Medium

Preparation Time

- 15 Min


  • 1 cup pearl millet flour
  • 1 cup all purpose flour
  • black sesame seeds
  • Ghee
  • water
  • For Filling : 5 to 6 tbsp beetroot grated
  • 3 tbsp chopped onions
  • 2 tsp chopped coriander leaves
  • 1 tsp mango powder
  • 1 tsp coriander powder
  • salt to taste
  • For Garnish: Tomato ketchup


  1. 1

    Take pearl millet flour in a bowl.
  2. 2

    Add equal quantity of all purpose flour in this.
  3. 3

    Mix well by pouring water and prepare the dough.
  4. 4

    In another bowl, take the grated beetroot, chopped onions, chopped coriander leaves, mango powder, coriander powder and salt.
  5. 5

    Mix them well.
  6. 6

    Slightly flatten a portion of the dough in the hand and stuff it with beetroot filling.
  7. 7

    Wrap all sides and then flatten it using a roller to a paratha shape.
  8. 8

    Sprinkle some black sesame seeds on the top of the paratha.
  9. 9

    Heat a little ghee in a pan.
  10. 10

    Place the paratha on the melted ghee and cook both sides.
  11. 11

    Transfer it to a plate.
  12. 12

    Garnish it with tomato ketchup by making a smiley face on the paratha.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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