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
- Beetroot Chutney (yes, and it pairs beautifully with idli/ dosa)
- beet-Sweet Potato Tikki
- Danish Butter Gingered Beets (my husband's fav , for a man who dislikes beets :p)
- Beet Hummus
- Beet-peanut relish (and my personal fav!)
- Mini Beetroot burgers
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:
- Makuni (sattu Paratha) from Bihar
- Masala Aloo Paratha (spiced Potato flatbread)
- Paneer Cabbage Paratha
- Baked Chukandar (beetroot) Paratha
- Gobhi Paratha (cauliflower stuffed flatbread)
- Paneer Aloo Paratha
- Stuffed Broccoli Parathas
- Palak Paneer Paratha
- Alu Paratha
- Paneer Mooli Wholegrain Paratha
- Spring Onion Parathas
- Carrot-Dill Paratha
Bake time - 60 min, Prep time - 15 mins ; Cook time (for paratha) - 15 mins, Makes - 6 largish ones / 8 smaller ones
To make Chukandar Paratha, you need:
- 2 beetroots (approx 250 gram)
- 2 teaspoon olive oil
- 1 teaspoon salt
- 2 cups Whole Wheat flour
- 4 teaspoon Oil (any neutral oil to cook the parathas)
- 1 teaspoon Chaat Masala
- 1 teaspoon Garam Masala
- ½ teaspoon Chilli powder
- 1 teaspoon Cumin Powder (Bhuna Jeera powder)
How to make Baked Chukandar Paratha
- 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 teaspoon 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 teaspoon 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 teaspoon of oil till golden specks appear.
- Repeat for remaining parathas.
- Serve hot with chilled curd or pickle
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 Paratha | Chukandar Paratha
Equipment
- Tava / Skillet
- Oven
Ingredients
- 2 beetroots approx 250 gram
- 2 teaspoon olive oil
- 1 teaspoon salt
- 2 cups Whole Wheat flour
- 4 teaspoon Oil any neutral oil to cook the parathas
- 1 teaspoon Chaat Masala
- 1 teaspoon Garam Masala
- ½ teaspoon Chilli powder
- 1 teaspoon 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 teaspoon 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 teaspoon 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 teaspoon of oil till golden specks appear.
- Repeat for remaining parathas.
- Serve hot with chilled curd or pickle
Preethicuisine says
Baked beetroot Paratha sounds so Delish. Loved the addition of spice mix here. Would love to try this recipe sometime.
Kalyani says
Thanks Preethi. The spice mix is what makes it pop !
Sriram says
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.
Kalyani says
absolutely Seema. bakign the beet adds a HUGE depth of flavour into this paratha, along with the chaat masala
neha says
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!
Kalyani says
Thanks Neha. do try baking them, you may like it a lot
Shobha Keshwani says
Love the baked version of this healthy beetroot paratha. I must try this way as I have never tried to bake a stuffed paratha.
Kalyani says
thank u shobha. the beet is baked first and then stuffed. the paratha per se, is not baked 🙂
Hem lata srivastava says
This is so healthy version of paratha. Paratha looks so good. Will try to make it sometime.
Kalyani says
thanks Hema !
Santosh Bangar says
Nice idea of baking healthy pratha
Kalyani says
thanks Santosh
Preeti Shridhar says
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.
Kalyani says
Thank you, Preeti. yes, the baked beet in this paratha is something else 🙂
Sasmita Sahoo says
Baked Chukandar Paratha, wow !!!
such a healthy version of paratha here. This paratha looks so delicious. I would love to make it sometime.
Kalyani says
thank you Sasmita
Poonam Bachhav says
Baked Beetroot paratha sounds interesting! Can imagine the flavors of caramelized baked beetroot puree with chaat masala in this stuffed paratha. Would love giving your version a try.
Kalyani says
Thank you, Poonam. Do try it.. .
Jolly says
Baking the beetroot infused the flavours. Use the puree into a paratha sounds so yummy. I usually use purée into dough. Will try this method sometime!
Kalyani says
do try this method, Jolly! thanks