Beet root cabbage Parathas

A paratha/parantha/parauntha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough.

The Paratha is an important part of a traditional North Indian  breakfast. Traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons. Usually the paratha is eaten with dollops of white butter on top of it.

 The parantha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Paranthas are usually stuffed with boiled potatoes(as in aloo ka parantha), leaf vegetables, radishes, cauliflower, and/or paneer (Cottage-cheese). 

A parantha (especially a stuffed one) can be eaten simply with a pat of butter spread on top, with chutney, pickles, and yogurt, or with meat or vegetable curries. Some roll the parantha into a tube and eat it with tea, often dipping the parantha.
The parantha can be round, heptagonal, square, or triangular. When it is round, the stuffing is mixed with the kneaded flour, and the parantha is prepared in the same way as roti, but in the latter two forms, the peda (ball of kneaded flour) is flattened into a circle, the stuffing is kept in the middle, and the flatbread is closed around the stuffing like an envelope. The latter two also vary in that they have discernible soft layers, with one "opening" to the crispier shell layers.

I have made this Parathas a no oil recipe or a zero oil recipe . You can add what ever oil you have or melted ghee or butter.


1 cup finely chopped beet root

1 cup finely chopped cabbage

2 green chillis

1 tsp finely grated ginger

1 tbsp finely cut green chillis

salt to taste

1 tbsp finely chopped coriander leaves.

Whole wheat flour approximately around 2 cups or as much as required to make a smooth dough out of the puree and flour. 

Method :

1. Puree both the chopped beetroots and chopped cabbage in a blender with the green chillis, ginger and salt.

2. Take finely chopped coriander leaves, add the flour and make a smooth dough by adding as much flour needed to use up the puree. 

3. The dough will not be sticky, but if you need to add oil, do so at the time of making dough by adding a tsp and at the end after making the dough.

4. Pinch off small balls of dough and roll out parathas , a little thicker than roti and roast on a non stick tava. I did not use any oil in this recipe , including for cooking it on the tava. Just place the paratha on the heated pan, let it brown a bit, flip over and cook o the other side.

5. I used a principle  of cooking this paratha the way jowar bhakris are cooked on the tava without using oil, but  by sprinkling small drops of water and flipping over. You can use a brush to dip into water and lightly coat the paratha  with water drops.while it is getting cooked, dont dampen too much or else it will stick to the tava.

6. Serve parathas with yogurt, raita or any pickle.