Breakfast, Paratha

Baked Chukandar Paratha | Beetroot Paratha

Baked Chukandar Paratha | Beetroot Paratha is a recent favourite that we discovered during the 1st phase of the lockdown last year, and since then the kids do really look forward to this. Blame it on the uber easy method or the spicy-tangy-salty kick from the beet, beetroot or Chukandar (as it is known in Hindi) is welcomed more than ever at home.

Few dishes that we make from beetroot that you may like

So, as you see Beetroot is quite versatile. It is a tuber that has both sweet and salty notes. Masterchef Australia got me to notice that baked beetroot takes the flavour profile up several notches and that’s exactly what we did here for the beetroot paratha.

So, let’s get to making this.

Some more paratha varieties that may interest you on this blog:

Baked Beetroot ParathaPin

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Bake time – 60 min, Prep time – 15 mins ; Cook time (for paratha) – 15 mins, Makes – 6 largish ones / 8 smaller ones

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Baked Beetroot Paratha is a delicious flatbread made with carmelised beet puree. Served for Indian Breakast or lunchPin

To make Chukandar Paratha, you need:

  • 2 beetroots (approx 250 gram)
  • 2 tsp olive oil
  • 1 tsp salt
  • 2 cups Whole Wheat flour
  • 4 tsp Oil (any neutral oil to cook the parathas)
  • 1 tsp Chaat Masala
  • 1 tsp Garam Masala
  • 1/2 tsp Chilli powder
  • 1 tsp Cumin Powder (Bhuna Jeera powder)

How to make Baked Chukandar Paratha

  1. Preheat oven to 190 C / 370F. Wash, peel beetroot. Place the beets in a bowl,drizzle olive oil and Wrap in an aluminium foil .
  2. bake the beets for 45 mins or until soft to touch. My oven took 45 mins, yours might take less or more time.
  3. While the beet is cooking, tor the outer cover of paratha, knead the whole wheat flour, a pinch of salt and 1 tsp of oil and warm water to a semi soft dough. Cover and keep aside.
  4. Let the dough rest for at least 15 mins
  5. Drain, Cool thoughly and puree the beetroot with a pinch of salt. Refrigerate this for 10 mins
  6. Pinch out small roundels of the dough (depending on how big you want the paratha).
  7. With some dry flour, roll to a disc of 4 inch wide. Place 2 tsp of the puree and sprinkle all the masalas -chaat, jeera, garam and chilli powder on the puree. Cover the dough folding the edges and with a LIGHT hand, roll it out to a thickish paratha.
  8. Repeat for the remaining dough and puree.
  9. Heat a tava / skillet to moderately hot.
  10. Place one paratha and cook on both sides with a tsp of oil till golden specks appear.
  11. Repeat for remaining parathas.
  12. Serve hot with chilled curd or pickle
Baked Beetroot Paratha is a delicious flatbread made with carmelised beet puree. Served for Indian Breakast or lunchPin

Linking this to A-Z Recipe Challenge where we cook with a star ingredient that starts from an alphabet every month, but in Hindi Language every month.. So, it is C for Chukandar (aka beetroot) for this Baked Chukandar Paratha.

Baked Beetroot ParathaPin
Print Pin
5 from 6 votes

Baked Beetroot Paratha | Chukandar Paratha

Baked Beetroot Paratha is a delicious flatbread made with caramelised beet puree. Served for Indian Breakast or lunch 
Course Breakfast, Snack
Cuisine Indian
Keyword Beetroot, Breakfast, Flat Bread, Kids Food, Paratha, Quick Snack, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Bake Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Author Kalyani

Equipment

  • Tava / Skillet
  • Oven

Ingredients

  • 2 beetroots approx 250 gram
  • 2 tsp olive oil
  • 1 tsp salt
  • 2 cups Whole Wheat flour
  • 4 tsp Oil any neutral oil to cook the parathas
  • 1 tsp Chaat Masala
  • 1 tsp Garam Masala
  • 1/2 tsp Chilli powder
  • 1 tsp Cumin Powder Bhuna Jeera powder

Instructions

  • Preheat oven to 190 C / 370F. Wash, peel beetroot. Place the beets in a bowl,drizzle olive oil and Wrap in an aluminium foil .
  • bake the beets for 45 mins or until soft to touch. My oven took 45 mins, yours might take less or more time.
  • While the beet is cooking, tor the outer cover of paratha, knead the whole wheat flour, a pinch of salt and 1 tsp of oil and warm water to a semi soft dough. Cover and keep aside.
  • Let the dough rest for at least 15 mins
  • Drain, Cool thoughly and puree the beetroot with a pinch of salt. Refrigerate this for 10 mins
  • Pinch out small roundels of the dough (depending on how big you want the paratha).
  • With some dry flour, roll to a disc of 4 inch wide. Place 2 tsp of the puree and sprinkle all the masalas -chaat, jeera, garam and chilli powder on the puree. Cover the dough folding the edges and with a LIGHT hand, roll it out to a thickish paratha.
  • Repeat for the remaining dough and puree.
  • Heat a tava / skillet to moderately hot.
  • Place one paratha and cook on both sides with a tsp of oil till golden specks appear.
  • Repeat for remaining parathas.
  • Serve hot with chilled curd or pickle

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14 Comments

  1. Preethicuisine

    5 stars
    Baked beetroot Paratha sounds so Delish. Loved the addition of spice mix here. Would love to try this recipe sometime.

  2. 5 stars
    I love the idea of baking the beetroot as that takes off a lot of water content and makes it far easier to stuff the paratha. With the chaat masala flavour my kids will surely eat it.

  3. 5 stars
    Loved the use of chat masala in the beetroot stuffing for baked beetroot parathas. I have never baked beetroots. Will surely try out this method of making beetroot parathas. Good recipe!

  4. Shobha Keshwani

    5 stars
    Love the baked version of this healthy beetroot paratha. I must try this way as I have never tried to bake a stuffed paratha.

  5. Hem lata srivastava

    5 stars
    This is so healthy version of paratha. Paratha looks so good. Will try to make it sometime.

  6. Santosh Bangar

    Nice idea of baking healthy pratha

  7. Preeti Shridhar

    5 stars
    Stuffing beetroot puree in the paratha is really innovative. Baking the beetroot really intensifies the flavors. The spices must have taken the flavors to next level. I always have baked beetroot in my freezer. Will try it sometime soon.

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