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 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
- 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
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 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
Baked beetroot Paratha sounds so Delish. Loved the addition of spice mix here. Would love to try this recipe sometime.
Thanks Preethi. The spice mix is what makes it pop !
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.
absolutely Seema. bakign the beet adds a HUGE depth of flavour into this paratha, along with the chaat masala
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!
Thanks Neha. do try baking them, you may like it a lot
Love the baked version of this healthy beetroot paratha. I must try this way as I have never tried to bake a stuffed paratha.
thank u shobha. the beet is baked first and then stuffed. the paratha per se, is not baked 🙂
This is so healthy version of paratha. Paratha looks so good. Will try to make it sometime.
thanks Hema !
Nice idea of baking healthy pratha
thanks Santosh
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.
Thank you, Preeti. yes, the baked beet in this paratha is something else 🙂
Baked Chukandar Paratha, wow !!!
such a healthy version of paratha here. This paratha looks so delicious. I would love to make it sometime.
thank you Sasmita
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.
Thank you, Poonam. Do try it.. .
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!
do try this method, Jolly! thanks