By: Payal
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If you want to give a colourful and healthy twist to your regular paratha, stuffed beetroot paneer paratha is a perfect choice. It is soft, flavourful, and packed with nutrition, making it ideal for breakfast or lunch.
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For the Dough:
2 cups whole wheat flour
Water (as needed)
Salt (a pinch)For the Stuffing:
1 medium beetroot (boiled and grated)
½ cup grated paneer
1 small onion (finely chopped)
1 green chilli (finely chopped)
½ teaspoon cumin powder
½ teaspoon red chilli powder
½ teaspoon garam masala
Salt to taste
Fresh coriander leaves (chopped)
For Cooking:Oil or ghee as needed
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In a bowl, mix whole wheat flour and salt, then knead it into a soft dough using water. Cover and let it rest for 15 minutes.
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Divide the dough into equal-sized balls. Take one ball and roll it slightly.
Place a generous amount of stuffing in the centre, seal the edges, and gently flatten it.
Roll the stuffed dough carefully into a medium-sized paratha using light pressure.
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Heat a tawa and cook the paratha on medium heat until bubbles appear. Flip and apply oil or ghee on both sides.
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Cook until it turns golden and slightly crisp from both sides. Serve hot with curd, butter, or pickle.
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