healthy paratha – The Pinch of Masala

🎒 Veggies in Disguise: The Lunchbox Story

Getting vegetables into lunchboxes isn’t always easy, especially for picky eaters. When my child began insisting that veggies were “boring,” I knew it was time to get creative. Enter the humble beetroot—bright, colorful, and full of nutrients like iron, fiber, and antioxidants.

One morning, inspired by its vibrant hue, I grated beetroot directly into my regular paratha dough. As I rolled out the dough into a vivid, magenta-colored flatbread, I couldn’t help but smile—this was sure to be a hit! The result? Empty lunchboxes returned home, requests for “the pink paratha,” and a sneaky win for vegetables everywhere!

🌱 Ingredients

1 cup whole wheat flour (atta)

½ cup fresh beetroot, finely grated

½ teaspoon cumin seeds (optional)

¼ teaspoon turmeric powder (optional, for extra nutrition)

Salt, to taste

1 tablespoon oil or ghee (for kneading)

Water, as needed for kneading

Ghee or oil, for roasting parathas

👩‍🍳 How to Make Beetroot Paratha

Step 1: Prepare the dough

In a bowl, add whole wheat flour, grated beetroot, cumin seeds, turmeric powder, and salt.

Mix well. Beetroot releases moisture, so carefully add water in small amounts to form a soft but non-sticky dough.

Knead in oil or ghee, cover, and let it rest for about 10 minutes.

Step 2: Roll out the parathas

Divide dough into equal-sized balls.

Roll each ball into a circle about 6–7 inches in diameter, dusting with flour as needed.

Step 3: Cook parathas

Heat a tawa or skillet over medium flame.

Place rolled paratha onto the tawa. Cook until bubbles appear, then flip.

Drizzle ghee or oil, cook both sides until lightly browned and crisp at edges.

🥣 Serving Suggestions

Serve warm with fresh yogurt, pickle, or mint-coriander chutney.

Pack with a side of cucumber slices, carrot sticks, or fresh fruits for a balanced, colorful meal.

These parathas stay soft in lunchboxes, making them a fantastic school or office lunch option.

🌟 Why You’ll Love This Recipe

Healthy & Nutritious: Beetroot adds antioxidants, vitamins, and fiber.

Lunchbox-friendly: Remains soft and delicious for hours.

Kid-Approved: Attractive pink color makes it fun and inviting.

Easy & Quick: Simple to prepare during busy weekday mornings.

About the Recipe

Ragi Paratha is a soft, gluten-free flatbread made using ragi flour (finger millet), either on its own or mixed with wheat flour. Mildly spiced, this paratha is light, earthy, and satisfying — ideal for those seeking wholesome, diabetic-friendly or fiber-rich meals.

Pair it with curd, pickle, chutney, or a simple dal for a balanced and delicious meal.

Ingredients (Makes 4–5 parathas)

1 cup ragi flour (nachni)

½ cup whole wheat flour (optional, for better binding)

1 green chili, finely chopped

1 inch ginger, grated

2 tbsp onion, finely chopped (optional)

2 tbsp coriander leaves, chopped

½ tsp ajwain (carom seeds)

Salt to taste

Water to knead

Ghee or oil for roasting

How to Make Ragi Paratha (Step-by-Step)

1. Prepare the Dough

1. In a mixing bowl, add ragi flour, wheat flour (if using), ajwain, salt, ginger, green chili, and coriander.

2. Slowly add warm water and knead into a soft, slightly sticky dough.

3. Apply a little oil on top and rest for 10–15 minutes.

> Note: Ragi flour has no gluten, so use light hands while rolling.

2. Roll the Paratha

1. Divide dough into equal balls. Dust with dry flour.

2. Roll each ball gently into a 5–6 inch disc. If sticky, roll between two sheets of butter paper or plastic.

3. Cook the Paratha

1. Heat a tawa. Place the rolled paratha and cook on one side until bubbles appear.

2. Flip and apply ghee or oil. Roast both sides till cooked and light brown spots appear.

3. Repeat for all parathas.

Serving Suggestions

Serve hot with curd and pickle

Pairs well with dal, chutney, or even jaggery-ghee for kids

Can be rolled and packed for lunchboxes

Tips for Soft Ragi Parathas

Mix wheat flour for easier handling and softness

Use warm water while kneading

Avoid overcooking — it can dry out quickly

Variations

Add mashed potato or grated paneer to the dough

Mix in spinach puree or beetroot for added nutrition

Skip onions to make it Satvik or vrat-friendly

Tag: healthy paratha

🥬 Beetroot Paratha – Vibrant, Wholesome Lunchbox Delight!

Ragi Paratha Recipe | Soft & Nutritious Finger Millet Flatbread