Try this paneer stuffed beetroot paratha recipe! It highlights a no-cook stuffing made from grated paneer and flavors, whereas the external layer of the paratha gets its dynamic red-pink color from pureed beetroot with ginger and spices.
These paratha are delightfully filling, culminate for lunchboxes or breakfast, and are kid-approved.
The paratha mixture has a slight sweetness from the beetroot, adjusted by lemon juice. The stuffing blend incorporates amchur powder, chaat masala, red chili powder, etc, giving the paratha a adjusted flavor with gentle to medium spiciness.
These versatile beetroot paratha can be enjoyed at any meal:
- Have them for brunch or a healthy breakfast with a pickle or tea/coffee.
- Pack them into lunchboxes with a container of yogurt. Kids will cherish it!
- Serve them for supper with a bowl of yogurt or raita, pickle, and serving of mixed greens on the side.
Ingredient Notes
Here is a picture of the fixings you’ll require for the paneer stuffed beetroot paratha recipe. All of them are basic and simple to find in your Indian kitchen pantry.
For Dough:
- Beetroot Puree: A smooth puree made from crude beetroot, ginger, lemon juice, and water is utilized for manipulating the dough.
For The Stuffing:
- Paneer: Store-bought paneer is helpful, but homemade paneer works incredible too.
- Spice Powders: All the fundamental flavors are required.
- Salt: Be cautious whereas including salt since chaat masala contains salt.
- Kasoori Methi: Crush kasoori methi some time recently including it to release its flavor and aroma.
- Roasted Cumin Powder: Dry roast cumin seeds on medium-low warm until fragrant and darker in color, at that point crush into a powder utilizing a flavor grinder.
- Green Chili: Alter or skip if making for littler kids.
- Cilantro: Crisply chopped cilantro includes a pleasant herby flavor.
Step By Step With Tips
1) Make Beetroot Puree:
- Peel and chop the beetroot.
- Add chopped beetroot along with ginger and lemon juice in a grinder. Include water and make a smooth puree.
2) Knead The Dough:
- Add flour, salt, and roasted cumin powder in a stand blender bowl. Include oil/ghee and the arranged puree.
- Attach the mixture connection and turn it on moo. Continuously increment the speed to medium and manipulate until it comes together into a smooth mixture. Cover and let it rest for 10-15 minutes.
The batter has to be smooth and delicate. If it is difficult and tight at that point you won’t be able to roll the paratha. Additionally, if it is as well delicate and sticky at that point once more it’ll be difficult to roll the paratha.
3) Make Stuffing:
Mix grated paneer, chopped green chili, cilantro, all the spices, and salt in a bowl. Keep it aside.
4) Divide The Dough:
After the resting time, manipulate the dough a couple of times to make it smooth and separate it into 10 break even with portions. Make smooth balls and straighten between your palms.
TIP: Include 1-2 teaspoons of oil whereas smoothing out the mixture to dodge staying.
5) Roll Beetroot Paratha:
- Take one smoothed plate and dust both sides softly with dry flour.
- Start rolling and roll into a 5-inch distance across circle.
- Place stuffing in the center.
- Gather the edges of the mixture in the center and squeeze to seal it.
- Press delicately, clean once more, and keep squeezing with your fingers to straighten more.
- Then roll into a 7-8 inch distance across circle paratha. Clean with dry flour as required to maintain a strategic distance from sticking.
6) Cooking Beetroot Paratha:
Before you begin rolling, put the tawa (skillet) on medium warm to preheat. Once hot put rolled paratha on it and cook both sides with oil or ghee until the surface gets a few gently brilliant spots.
