Paneer stuffed Beetroot Paratha

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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

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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

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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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