Beetroot Paratha – Beet flatbread Stuffed with Split Peas. Easy Pink flatbread stuffed with spiced split peas or chickpeas. Beet Puree + Aquafaba + flour make the flatbread. Vegan Yeast-free flatbread Recipe. Pin this post.

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Stuffed Parathas used to be a favorite breakfast and snack option while growing up. Now they are a treat made for light dinner or premade for snacking or travelling. I applaud all Indian Moms, rolling out stuffed flatbreads for morning breakfast, plain flatbreads for lunch and for dinner, almost every day.

Just like the Broccoli Chickpea Parathas, these flatbreads are super easy. Blend some cooked beet to a puree, add to dry ingredients, knead into a dough and set aside. Choose your filling of choice, add spices and mash everything well. roll out the dough into flabreads, place filling in the center, seal, roll, cook and serve these Beetroot Parathas with pickle, curries or dip! To make these gluten-free, use this recipe Sweet Potato gluten-free flatbread with beet puree. The flatbreads can be frozen uncooked or pre-cooked.





Stuff the flatbread with any veggies or beans mixed with spices!

More flatbreads from the blog

Make your dough and let it sit for a few minutes.

Prepare your filling and set aside.

Divide the dough into balls and roll each out. Place a ball of filling in the center. Bring the edges of the flatbread together in the center and seal like a dumpling. roll it out evenly.

Cook until golden on both sides. Serve hot with Indian mango pickle or with dips of choice.