Sunday, July 7, 2013

Paneer stuffed Beetroot Paratha

Paneer Stuffed Beetroot Parathas are delicious , nutritious and tasty Indian flat bread made with blended beetroot and stuffed with Indian cottage cheese (Paneer), onion and spices. Parathas with homemade pickle and Dahi (yogurt) is perfect breakfast / dinner for us. 


For Dough:
  • 1/4 cup chopped beetroot 
  • 1 cup whole wheat flour
  • 1 teaspoon red chili powder (optional)
  • salt on taste
  • 1 teaspoon oil for moyan

For the stuffing:
  • 1/2 cup Shredded Paneer
  • 2 tablespoon Onion, finely chopped
  • 1 chopped Green chili
  • 1 tablespoon chopped coriander
  • 1/4 teaspoon salt (or to taste)
  • 1/2 teaspoon cumin seed
Other Ingredients
  • Curd for serving
  • oil for cooking
  • little wheat flour for dusting
  • Butter
  • Wash beetroot, peel off and chopped it into small pieces.
  • Blend beetroot with little water in a blender/grinder.
  • In a big bowl, Mix wheat flour, salt, chili powder and oil.
  • Add blended beetroot in whole wheat mixture and make a medium stiff dough. 
  • Cover and keep the dough aside for 10 minutes.
  • Now for stuffing, Mix all the ingredients together and keep aside.
  • Divide dough into 4-6 equal portions depending upon your desired paratha size.
  • Roll out each portion into thick circle, Place about 3-4 tablespoons Paneer filling at the center of each circle. Now bring the sides of the circle towards the center to enclose the filling completely. Pinch the top to keep the stuffing in, Pat it down with your palm, dust it with wheat flour and roll it gently to make a paratha. Repeat to make remaining parathas.
  • Heat the skillet on medium flame. Drop the rolled paratha gently on it.
  • Cook on both sides, using little oil till the parathas are golden brown.
  • Spread butter on parathas and serve hot with curd or raita. 
You may also like my other Beetroot recipes as:
  1. Beetroot Poori
  2. Beetroot and carrot halwa

Note: You can make the stuffing of cheese for this paratha instead of Paneer as in my Cheese and spring onion paratha.

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