Beet fennel paratha is a vegan, delicious, nutritious, and naturally colored and flavored paratha made with whole wheat. Serve this paratha for any meal with a side of curries or pickles.
Why this Beet Fennel Paratha?
To say it simply, It is delicious! I want to serve delicious and healthy meals to my family and that simple reason is enough to make this paratha as well as to recommend this recipe top you. Since I make this with beetroot and whole wheat flour, and flavor it with mint, fennel, and cayenne, this simple paratha makes a scrumptious meal. What else do you need as this can be your breakfast, lunch or dinner!
Now, beetroot is a powerhouse of nutrition. They are rich in antioxidants, and Vitamins B and C. They also provide fibers, a much needed essential nutrient. This is an easy way to increase your beet intake, or sneak it into a fun pink food!
Ingredients for Beet Fennel Paratha
Whole wheat flour - The paratha is made with whole wheat flour that gives wholesome nutrition.
Roasted beet - I prefer using roasted beets as it gives the best color. You can substitute with cooked beets too. The color of the paratha depends on the color of the beetroot used as it gives the natural color.
Water - to knead the dough. Start by sprinkling a little water at a time to knead the dough as different flours vary in composition.
Salt - Gives flavor.
Fennel powder - This adds a beautiful aroma and flavor. If you do not have fennel powder just blitz some fennel seeds in your spice grinder.
Cayenne - Adds a spicy kick. You can adjust the quantity to suit your flavor preference.
Mint - This herb pairs well with beets and fennel enhancing the flavor and aroma of this paratha.
Oil - A little neutral oil to knead the dough. For an oil free version, you can skip this.
Is this vegan?
Yes, this recipe is vegan. I use oil to make the dough and also for brushing. You can use coconut oil can and that gives a different flavor profile. If you prefer a regular version instead, use ghee or butter as per your preference.
How many parathas does this recipe make?
This recipe makes 12 parathas which is great to feed four hungry persons. You can double or triple this recipe if you are making it for feeding a crowd.
What to serve this with?
This paratha has veggies, herbs, and spices which make it flavorful. So if you are really in a time crunch, roll the paratha and devour it as such. However you can serve this with any pickle like Mango pickle or Spicy Garlic pickle and/or yogurt for an easy meal fix.
I like to make a simple weeknight meal with this paratha and this Simple Tadka Dal. Simple and comforting! If you want to serve a special meal with this paratha, I would suggest either Paneer Curry, Kashmiri Dum Aloo, or Saag Paneer. Tastes good!
When to serve this?
This can be served for any meal. This is so tasty and easy to make. Plus, you can make it ahead too. Speaking of which, the vibrant color of this paratha makes it a great choice to make this Valentine’s Day. Make this if you are planning to call your special family members for a special meal!
Making Ahead and Storage
If you’re looking to prepare meals for a busy week, this paratha can be kept outside for a day, and will last a week in the fridge! For long term storage, you can also put it in your freezer, if you know you’ll be busy prepping during a holiday season, or whatnot!
More beet recipes
As I said before, beetroot gives a natural pink color to the food and is a great ingredient to use when you want to make colored foods for any special occasion like Valentine’s Day. Make this Beetroot Hummus and Roasted Beet Falafel for a delicious appetizer, or you could turn it into a wrap or sandwich.
Moreover, these Beet Heart Sticks are an eye catcher when you set it on the table. And you could serve it with Simple Tomato Soup or Creamy Roasted Cauliflower Soup or Salads. Serve with Buttery Beetroot Fettucine for a delicious and comforting meal.
You could make a delicious dinner or lunch with this Beetroot Pulao and nothing could go wrong as it is simple, easy to make, and satisfying. This Beetroot Salata is a Sudanese salad that is yet another simple and tasty recipe.
Beet Fennel Paratha
Ingredients
- 2 cups Whole wheat flour
- 1/2 cup Roasted beets chopped
- 1 tsp Salt
- 1/4 tsp Cayenne
- 1 tsp Fennel powder
- 1/2 cup Mint medium packed, chopped
- 1/2 cup Water
- 1 tbsp oil
For Brushing
- 2 tbsp oil
Instructions
- Puree the roasted beet.
- Add the roasted beet puree, whole wheat flour, salt, fennel powder, one tablespoon oil, cayenne, and mint to a stand mixer. Sprinkle water and knead to a soft dough. This can be done manually too.
- Cover and rest the dough for 10 to 15 minutes. Then divide it into 12 equal portions.
- Roll a portion of dough into a 8-9 inch circular disc dusting with flour as necessary. Repeat with the rest of the dough portions.
- Heat a pan. Place a paratha and cook for a minute. Flip and cook the other side for about one and a half minute. Then flip and cook the first side for 30 seconds and it will puff up. Brush with a little oil. Repeat with the remaining parathas.
- Alternatively, cook the parathas on flame.
- Serve warm with curries.
Notes
Nutrition
About the group....#alphabetchallenge
Food is always and when you couple with some challenges, cooking fun increases exponentially. So, in our #alphabetchallenge, like minded bloggers cook and share recipes bimonthly with ingredients that start with that alphabet or the food name begins with the alphabet. I am adding a series to my posts in this challenge by sharing simple paratha or everyday recipes that share with the alphabet. Check here for Avocado Paratha and this post of Beet Fennel Paratha is for letter B. Below are recipes shared by blogging friends for the letter "B".
- Palatable Pastime: Blueberry Biscuits
- A Day in the Life on the Farm: Bisque of Lobster
- Blogghetti: 20 Minute Bean and Beef Tostadas
- Karen’s Kitchen Stories: Bagel Chips from Leftover Bagels
- Sneha’s Recipe: Beetroot Mezhukkupuratti
- Food Lust People Love: Braised Brown Sugar Pork Belly
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Barbecue Seasoned Rice Chex Mix
- Culinary Cam: Börek with a California Twist
- Mayuri’s Jikoni: Beetroot Tomato Soup
- Jolene’s Recipe Journal: Brooklyn Blackout Cake
- Sizzling Tastebuds: Barley Karamani Adai
Wendy Klik says
What a gorgeous color on this paratha!!! I love beets and I'm sure their earthiness lends a great flavor to this bread.
Mayuri Patel says
Mint and beet pair pretty well. Fennel must be adding such a lovely sweetish taste to the parathas.Beetroot parathas always get kids so excited because of the pink colour.
Colleen - Faith, Hope, Love, & Luck says
What a gorgeous color! These are absolutely beautiful...and a great way to add more beets into our diet. I love the touch of mint too. YUM!
Sneha Datar says
Love the fennel flavor in this paratha!
Sneha Datar says
This paratha looks so delicious!