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Roti / Tortilla with Beetroot Greens & Stalk

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:15 mins  CookTime:5 mins  Cuisine:Indian

I used to trash the beetroot stalks & greens. I never used them until I started using them for making these healthy roti/chapati/tortillas. 

At first, I was a bit hesitant in using these greens and pink stalks. But after reading many articles I found its amazing health merits. Beetroot Stalks & Greens, have these health benefits, are low in fat, low in cholesterol, high in fibre, high in Vitamin B6. (info from internet).

I even incorporated these lovely greens & stalks in few of my own recipes, I hereby, am sharing one of the recipes I liked the most.

Generally, paratha is an Indian flat bread made with whole wheat flour that has some vegetable stuffing in it. The stuffing & the dough are prepared separately. But I always mix up the veggies and flour together and then make the dough together. Which makes my life easier and quicker. And so I called these as Roti rather than Paratha 🙂 

Before starting to cook, don’t forget to see the Tips mentioned in the end.

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  • Beetroot Stalk & Greens – 1 cup
  • Whole Wheat Flour / Aatta – 2 cups
  • Salt – as per taste
  • Green Chillies – 6
  • Turmeric Powder – ¼ teaspoon
  • Curry Powder / Garam Masala Powder – 1 tablespoon
  • Ginger – 1 inch piece
  • Garlic – 1 clove (optional)
  • Warm Water – as needed
  • Cooking Oil – as needed

Special Ingredients:

  • Warm Water
  • Curry Powder / Garam Masala Powder

Step wise pics Procedure:

  • Cut & Separate the beetroot bulbs from its stalks & greens.
  • Wash them thoroughly under running water.

    Beetroot Bulbs chopped from the greens & stalk.
  • Tear the greens and break the stalks into small pieces using your hands.
  • Take them into the processor / chop them finely with a knife.

    Greens and Stalk tore into pieces, taken in a processor / shredder.
  • Add the green chillies, ginger pieces, cumin seeds, turmeric powder, salt to the same.

    Green Chillies, Ginger pieces, Salt, Cumin seeds, Garlic clove (optional) added
  • Grind them coarsely. If not a processor, use a mixie / blender.

    Coarsely chopped greens & stalks, along with spices
  • Add the Whole Wheat Flour, Curry Powder, Salt to the same.

    Whole Wheat Flour, Curry Powder, Salt added for making the dough
  • Knead it to smooth dough by adding warm water little by little.

    Dough ready for making the roti / tortilla
  • Make the dough into small balls, and roll it across a flat platform using a rolling pin. 

    Roti / Tortilla rolled using the rolling pin
  • Put a roti griddle on stove top under high flame.
  • When its hot, gently transfer this flattened round roti onto the griddle. 
  • Spread few drops of oil throughout and let it cook on both sides, until you get brown spots here and there. 

    Perfectly, cooked roti / tortilla on both sides
  • Cook the same way on both sides, then transfer each into a serving dish.
  • Repeat the same for other flattened dough.Done!!

    Roti / Tortilla Transferred into serving dish


  • I used my food processor for shredding the greens. You can use a mixer / mixie for the same.
  • I used my food processor for making the chapati / tortilla dough, if not you can do the same using your hands.
  • You can use any masala powder for flavouring, like rasam powder, sambar powder, amchur powder too.
  • These paratha/tortilla can be made ahead and stored in freezer for up to couple of months.
  • Just reheat them on the tawa/pan before serving.


  • These roti / tortilla tasted very well, without any hint of beetroot greens & stalks we used. Except for the colour.
  • We had them with Tomato Raita / Tomato-Yogurt Dip  and salad on the side.
  • We and our kids, relished these red roti(s) so much that we felt like wanting more than 2. 

    Roti / Tortilla made with beetroot greens, stalks served with tomato raita and salad on side

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You can find my other recipes by clicking the Recipe Category


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