Parantha Delite Recipe - Whole wheat flour kneaded with grated beetroot, crushed peanuts and spices and rolled into paranthas.

This recipe is contributed by Member Rupa Banerjee.

Main Ingredients : Whole wheat flour (atta), Beetroot

Cuisine : Punjabi

Course : Breads

Parantha Delite

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Parantha Delite Recipe - how to make Parantha Delite


Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium


  • Whole wheat flour (atta) 1 cup for

  • Beetroot grated1

  • Crushed roasted peanuts 1 tablespoon

  • Onion finely chopped2 medium

  • Fresh coriander leaves chopped 1 & 1/2

  • Lemon juice 1 tablespoon

  • Green chillies finely chopped2

  • Salt to taste

  • Onion seeds (kalonji) 1 teaspoon

  • Ghee 2 tablespoons


Step 1

Mix whole wheat flour, beetroot, peanuts, onions, coriander leaves, lemon juice, green chillies, salt and onion seeds.

Step 2

Add sufficient water to knead to soft dough.Divide into equal portions and roll into balls.

Step 3

Roll into triangular paranthas dusting flour.

Step 4

Heat a non stick pan. Place the parantha and cook on both sides till light brown.

Step 5

Drizzle ghee and cook till fully done. Serve hot with tomato ketchup.