Tri Color Paratha
45 minutes
859 reads
About Tri Color Paratha
Bring a splash of color and nutrition to your brunch table with this vibrant Tri Color Paratha! Inspired by the hues of the Indian flag, this eye-catching flatbread features wholesome whole wheat flour kneaded with spinach, carrot, and beetroot to create three distinct, naturally colored layers.
Each bite offers a subtle medley of flavors—earthy spinach, sweet carrot, and slightly tangy beetroot—all wrapped up in a soft, golden paratha. Not only is this dish a treat for the palate, but it's also packed with vitamins, making it a fun and healthy choice for all ages.
Perfect for festive occasions or a special weekend brunch, these tri-colored parathas are as delightful to look at as they are to eat. Serve them hot with your favorite chutney or yogurt for a memorable, nutritious meal that celebrates both taste and tradition.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Instructions
- Grind carrot to make smooth paste. Grind beetroot to make a smooth paste. Blanch spinach for five mins and make a smooth paste. Take one cup of wheat flour,salt oil and beetroot paste and make a dough.
- Take one cup of wheat flour,salt ,oil and carrot paste and make a dough. Now same process is repeat in the spinach dough Now we have three color dough. Roll the dough separately in a cylindrical shape.
- Press them to stuck,again rolling like a swiss roll. Dust some flour and roll them paratha. On a heated pan make paratha applying oil on both the sides. Serve hot.
Recipe Notes
Additional Tips
- For brighter colors, steam the spinach, carrots, and beetroot separately before pureeing them—this preserves their vibrancy and prevents excess moisture from making the dough sticky.
- When assembling the paratha, lightly dust each colored dough portion with flour before layering and rolling to prevent colors from blending and to maintain distinct stripes.
- If preparing in advance, partially cook the parathas on a skillet without oil, stack them with parchment in between, and refrigerate; reheat with a drizzle of oil just before serving for maximum freshness.
- Serve with tri-color dips like mint chutney (green), carrot raita (orange), and beetroot yogurt (red-pink) for a stunning, themed presentation.
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Recipe Nutrition
Calories: 469kcalCarbohydrates: 73gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgFiber: 4gSugar: 2g
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I’m in love with this recipe already!
This looks so good! Can’t wait to cook it.
This looks so appealing! Thanks for sharing.
This is a fantastic recipe! Thanks for sharing.