Beetroot Methi Paranthas
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Healthy paranthas made using beetroot and fenugreek. These are good to serve with dal or curds. These paranthas can also be used to make paneer or egg wraps. Beetroot significantly reduces blood pressure in people with high blood pressure. Beetroot is also an excellent source of folic acid and a very good source of fiber. So these paranthas are a good way to have beetroot and reap its benefits.

Prep time: 15 mins

Cooking time: 15 mins

Recommended portion size: 1parantha

IngredientsAmount (g) – 4 paranthas
Beetroot, grated75g, ½ cup
Fenugreek (methi) leaves, chopped½ cup
Whole wheat flour120g, 1 cup
Sesame seeds, roasted1 tsp
Turmeric powder¼ tsp
Red chili powder½ tsp
Coriander powder1tsp
Low-fat curds65g, ¼ cup
Salt½ tsp


Mix all the ingredients and knead into a soft dough, adding a little water, if required.

Did you know? Polyunsaturated fats and the compound sesamin present in sesame oil are known to keep blood pressure levels in check

Divide the dough into 4 equal portions.

Roll out each portion thinly into a circle.

Cook each parantha on both sides on a tava smearing little oil on each side, until brown spots appear on the surface.

Serve hot with low-fat curds.

Nutritive value

( kcal)(G)(G)(G)(mg)fiber(g)

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Disclaimer: The information provided in this article is for patient awareness only. This has been written by qualified experts and scientifically validated by them. Wellthy or it’s partners/subsidiaries shall not be responsible for the content provided by these experts. This article is not a replacement for a doctor’s advice. Please always check with your doctor before trying anything suggested on this article/website.