Red Velvet Pastry
Global • Eggetarian
How to Make Red Velvet Pastry (Traditional & Healthy Version)
Red Velvet Pastry, globally loved for its vibrant red hue and silky texture, is a modern treat that has found its way into Indian cafes and bakeries. While its origins are Western, the pastry has become a popular snack in urban India, especially among youngsters and during festive gatherings. The classic red velvet flavor is enhanced with a subtle cocoa note, and when adapted for Indian tastes, it often features lighter, less sugary profiles and innovative vegetarian twists. Our healthier Red Velvet Pastry recipe uses whole wheat flour (atta) instead of refined flour (maida) and incorporates natural beetroot puree for the signature red color, making it both visually appealing and nutrient-rich. This version reduces saturated fats by using low-fat dairy and limits added sugars, making it an excellent choice for calorie-conscious foodies. The pastry is perfect as an afternoon snack or a special treat during family celebrations, blending global flavors with Indian dietary preferences. Enjoy the soft, moist layers that melt in your mouth, with a subtle sweetness and a gentle cocoa aroma, all while keeping your health goals in check.
Ingredients(for 1 medium-sized pastry slice)
- 1 cup Whole wheat flour (atta)
- 1/2 cup Low-fat milk
- 1/4 cup Beetroot puree (for natural red color)
- 2 tablespoons Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 2 tablespoons Olive oil (or sunflower oil)
- 1/4 cup Jaggery powder (or coconut sugar)
- 2 tablespoons Low-fat yogurt (for moisture)
- 1 teaspoon Vanilla extract
- 3 tablespoons Low-fat cream cheese (for frosting)
- 1 tablespoon Honey (for frosting sweetness)
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small baking pan with a few drops of olive oil and line with parchment paper.
5 minutes
Ensure oven is fully preheated for even baking.
- 2
In a bowl, sift whole wheat flour, cocoa powder, baking powder, and baking soda together.
3 minutes
Sifting helps avoid lumps and ensures a smooth batter.
- 3
Mix beetroot puree, low-fat milk, jaggery powder, olive oil, yogurt, and vanilla extract in another bowl until well combined.
4 minutes
Use fresh beetroot puree for vibrant color and natural sweetness.
- 4
Gradually fold the dry ingredients into the wet mixture, stirring gently to form a smooth batter.
3 minutes
Do not overmix; this keeps the pastry light and airy.
Why This Dish is Healthy
By swapping maida for atta, reducing added sugars, and using low-fat dairy, this recipe lowers calories and saturated fat while increasing fiber and micronutrients. Natural beetroot color eliminates artificial dyes, making it a cleaner, healthier treat. This Red Velvet Pastry is perfect for those seeking indulgence without compromising their health goals, and fits well in balanced vegetarian diets.
This healthy Red Velvet Pastry is rich in dietary fiber from whole wheat flour and beetroot, supporting digestive health and steady energy release. Beetroot adds antioxidants, vitamins A and C, iron, and folate, while low-fat dairy boosts calcium and protein. Using jaggery or coconut sugar offers a lower glycemic index than refined sugar, making this pastry suitable for calorie trackers and those watching their sugar intake.
Pro Tips
- 💡Tip 1: Use fresh beetroot puree for best color and nutrition
- 💡Tip 2: Do not overbake to keep the pastry moist
- 💡Tip 3: Frost only when cooled to prevent melting
- 💡Tip 4: For a richer flavor, add a pinch of cardamom powder
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 340.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 45.0 g |
| Total Fat | 18.0 g |
| Fiber | 1.2 g |
| Sugars | 28.0 g |
| Iron | 1.1 mg |
| Calcium | 70.0 mg |
| Sodium | 320.0 mg |
| Potassium | 110.0 mg |
| Cholesterol | 55.0 mg |
| Vitamin A | 180.0 IU |
| Vitamin C | 0.5 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.4 mg |
| Phosphorus | 65.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.3 mg |
| Vitamin B6 | 0.0 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 18.0 µg |
