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For Beetroot Paratha
| Wheat Flour | 2 Cups |
| Chickpea Flour | ¼ Cup |
| Carrom Seeds | ¼ Tsp. |
| Sesame Seeds | ¼ Tsp. |
| Red Chilli Powder | ¼ Tsp. |
| Salt | To taste |
| Cooked- Grated Beetroot | 1 Cup |
| Curd/Yogurt | ¼ Cup |
For Stuffing
| Grated Paneer | 1 Cup |
| Finely Chopped Onion | 2-3 Tbsp |
| Turmeric | ¼ Tsp. |
| Cumin Powder | ¼ Tsp. |
| Green Chilli | 1 |
| Red Chilli Powder | ¼ Tsp. |
| Salt | To Taste |
Method:
- To a mixing bowl add all the dry ingredients and mix well.
- Add the cooked beetroot that is grated a smashed to a fine paste.
- Add curd or yogurt and knead the dough together for 4-5 mins till the dough becomes non sticky and is soft.
- Do not add water as the moisture in the beetroot and curd will help the dry ingredients to combine well together
- Apply oil or ghee to the dough and cover it with a towel or wrap it with a cling wrap and rest it for 30—60 minutes
- For the Paneer stuffing, to a bowl add 1 cup of grated paneer, onions, and other spices and mix well together and roll them into lemon-sized balls.
- After an hour, knead the dough again and make equal sized portions of the dough.
- Roll them to small and think parathas. Add the Stuffing to the centre and pleat. Make sure that it is well sealed. Remove if there is is any extra dough.
- Roll the paratha again, make sure that they are not too thick or too thin.
- Heat the tawa, brush it with melted butter/Ghee/oil and add the parathas
- Cook them well and brush melted butter/Ghee/oil on both the sides.
- Serve it hot. Tastes great with curd seasoned with cumin powder, chilli powder and salt.
Tips & Variation:
- You can replace the beetroot with boiled and grated carrots, potatoes or sweet potatoes.
- You can have the beetroot paratha without it being stuffed. They taste great as such.
- You can also replace the stuffing with onion masala or potatoes or gobi.
- Chilly Cheese stuffing is a major hit for the Kids.
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