Beetroot Til Paratha


  • Boiled , peeled and grated beetroot-1/4 cup 
  • sesame seeds (til)- 1 tbsp 
  • Whole wheat flour (gehun ka atta)- 1/2 cup 
  • Oil-2 tsp 
  • Chilli powder-1/2 tsp 
  • Coriander (dhania) powder-1/2 tsp 
  • Turmeric powder (haldi)- 1/4 tsp 
  • Asafoetida (hing)-- a pinch
  • Salt to taste
  • Whole wheat flour (gehun ka atta) for rolling
  • Oil for cooking-2 tsp 


  1. Combine all the ingredients in a deep bowl and knead into soft dough, using very little water.
  2. Divide the dough into 8 equal portions and roll out each portion into a circle of 100 mm (4") diameter, using a little whole wheat flour for rolling.
  3. Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till it turns golden brown in color from both the sides.
  4. Allow the rotis to cool completely.

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