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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Bread, Rice and Sauces
Contributed by Vegetarians and Vegans from around the world
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Beetroot Paratha
From: Ramya, Mumbai, India

Makes 8 parathas. Cooking time - 40 min.

  • Beetroot, finely grated-1 cup
  • Onion, finely grated -1 medium sized (optional)
  • Ginger,finely grated-1 tsp
  • Green chillies, finely chopped-1-2
  • Cumin or Carom seeds-1 tsp
  • Dried fenugreek leaves (kasoori methi), crushed-1 tsp (optional)
  • Whole wheat flour-2 cups
  • Salt-to taste
  • Garam masala-3/4 tsp
  • Turmeric powder-a pinch
  • Asafoetida powder-1/4 tsp
  • Coriander leaves, finely chopped-3-4 tsp
  • Water-1/2 cup, enough to make a chappati-like dough
  • Any Vegetable Oil-to cook the parathas

Mix all ingredients (apart from the oil) to make a stiff dough like that of a chappati.
Roll out into medium thick chappatis/parathas with a rolling pin, dusting with dry flour when necessary.
Heat a tawa or a flat non-stick pan.
Place one paratha on it, add 1/2 tsp oil and allow it to cook.
Flip onto the other side with a flat spatula and add 1/2 tsp oil to cook this side.
Serve hot with curds.

Beetroot can be substituted with carrot, radish, potato or pumpkin.