Beetroot Leaves Paratha Flatbread (Chukandar Patta Parathe)

Beetroot Leaves Paratha Flatbread: a nutritious and delicious twist on classic Indian paratha/flatbreads using beetroot leaves/greens, whole wheat flour, Indian spices, and seasonings. Light, flakey, and perfect as is or accompanied by vegetables, pickles, chutney, or even yogurt. 

Why Choose Beetroot Leaves Paratha Flatbread?

I love beetroot and if you like them too, then you’d looooooove these beet greens recipes.

By incorporating beetroot greens into the dough, you not only enhance the nutritional value but also add a unique flavor profile and vibrant color.

Flatbreads are a staple in Indian cuisine, known for their versatility and ability to complement various dishes.

Also, the fact that I hate throwing away greens or leaves that are full of nutrition like:

Vitamin A & C, which helps immunity.

Rich in fiber (good for digestion and gut health) and high in iron (great for blood).

So, if you are often left wondering ‘How to use beetroot leaves?’ or ‘What to do with beet greens?’, then you would love this recipe and many more that are shared below.

This paratha flatbread can be enjoyed with curries, chutneys, or even as a wrap for your favorite fillings.

Ingredients for Beetroot Leaves Flatbread Paratha

You’ll need the following ingredients:

• Beetroot Leaves / Greens
• Whole Wheat Flour (flour of choice)
• Powdered Spices: turmeric, salt, red chili, coriander powder
• Whole Spices/Seeds: cumin or carrom seeds
• Seasonings: ginger (fresh or dry) and fresh cilantro (optional)
• Light Flavorfless Oil:  for the dough and making the flatbread
• Water: to make the dough 

Step-by-Step Chukandar ke Patto ka Paratha: 

1. Preparing the Dough

1. Wash and Chop Beetroot Greens: Rinse the beetroot greens thoroughly to remove any dirt. Finely chop them and set aside.
2. Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, cumin seeds, ajwain seeds, and salt.
3. Add Wet Ingredients: Add the chopped beetroot greens, beetroot juice, yogurt, and oil to the dry ingredients.
4. Knead the Dough: Gradually add water as needed and knead the mixture into a soft, pliable dough.
5. The dough should not be too sticky or too dry. Cover and let it rest for 15-20 minutes.

2. Rolling Out the Flatbreads

1. Divide the Dough: After resting, divide the dough into equal-sized balls. The size can vary based on how large you want your flatbreads.
2. Roll the Dough Balls: Lightly flour a clean surface and roll each dough ball into a circle, oval shape, or any shape you like. Aim for a thickness of about 1/4 inch.

3. Cooking the Flatbreads

1. Heat the Tawa/Griddle: Place a tawa or griddle on medium-high heat. Allow it to heat up properly before placing the flatbread.
2. Cook the Flatbreads: Place a rolled-out flatbread on the hot tawa. Cook until bubbles start to form on the surface. Add 1/2 tsp oil and spread it all over. Flip it over.
3. Add oil: to the top surface and spread evenly. Now using a flat spatula or round press (as shown below), apply pressure on flatbreads. (this is an optional step but results in crispy paratha).
4. Cook the other side until brown spots appear.
5. Optional Step – Apply Ghee or Butter: For added flavor, you can brush the cooked flatbread with ghee or butter.

Tips for Perfect Flatbreads

1. Proper Kneading: Ensure the dough is well-kneaded and soft. This helps in making the flatbreads soft and pliable.
2. Adding Oil to Dough: this results in crispy flakey paratha. Also, once they cool down completely, they hold moisture and remain soft.
3. Resting the Dough: Allowing the dough to rest helps in gluten development, making the flatbreads easier to roll out and softer in texture.
4. Consistent Heat: Maintain medium-high heat while cooking the flatbreads. Too high heat can burn them, while too low heat can make them hard.
5. Thickness: Rolling the flatbreads to an even thickness ensures they cook uniformly.
6. Using Fresh Greens: Fresh beetroot greens have a better flavor and texture compared to wilted ones.

Serving Suggestions

Indian-style beetroot greens flatbread pairs wonderfully with various accompaniments:

•Yogurt and Pickle: A classic combination that balances the flavors and adds a tangy note.

•Curries: Serve with your favorite vegetarian or non-vegetarian curries for a wholesome meal.

•Chutneys: Mint chutney, tamarind chutney, or coconut chutney can add a burst of flavor.

•Wraps: Use these flatbreads as a base for wraps filled with grilled vegetables, paneer, or chicken.

Frequently Asked Questions (FAQs)

Q: Can I use other greens instead of beetroot greens?

A: Yes, you can substitute beetroot greens with spinach, kale, or any other leafy greens you prefer.

Q: Can I make the dough in advance?

A: Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours. Just make sure to bring it to room temperature before rolling out the flatbreads.

Q: Are there any gluten-free options for this recipe?

A: You can try using gluten-free flours such as chickpea flour or a gluten-free flour blend, but the texture and taste might vary.

Q: Can I freeze the cooked flatbreads?

A: Yes, you can freeze cooked flatbreads. Separate them with parchment paper and store in an airtight container. Reheat on a tawa or in the oven before serving.

Q: How can I make the flatbreads more flavorful?

A: You can add finely chopped herbs like cilantro or mint to the dough, or incorporate spices like turmeric or paprika for added flavor.

By following these steps and tips, you’ll master the art of making Indian-style beetroot greens flatbread, a dish that’s not only delicious but also packed with nutritional goodness. Enjoy your culinary adventure!

Whether you’re a seasoned cook or a beginner, this recipe is simple to follow and yields delightful results.

So, gather your ingredients, roll up your sleeves, and embark on a culinary journey to create this delightful flatbread.

Happy cooking ☺️

Tried Our Recipe – AWESOME!!!

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