How to make Beetroot Parantha -
A quick, easy and healthy parantha for a filling breakfast.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Beetroot (चुकन्दर ), Whole wheat flour (atta) (आटा)
Cuisine : Indian
Course : Breads
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For more recipes related to Beetroot Parantha checkout Beetroot Matar ki Puri. You can also find more Breads recipes like Palak Kachori Jammu Ka Aloo Anardana Parantha Nachani Puri Maaz Paashi Roti
Beetroot Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Beetroot Parantha Recipe
Beetroot boiled and grated 1 cup
Whole wheat flour (atta) 2 cups + f
Paneer (cottage cheese) grated 1 cup
Green chillies chopped 1 teaspoon
Onion finely chopped 1 medium
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Fresh mint leaves 5-7
Gram flour (besan) 1/4 cup
White sesame seeds 1 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Yogurt 1/2 cup
Ghee for basting
Chaat masala to sprinkle
Method
Step 1
To prepare filling, combine cottage cheese, green chillies, onion, ½ tsp chilli powder, turmeric powder and salt in a bowl and mix well. Add torn mint leaves and mix well. Refrigerate.
Step 2
To prepare dough, take wheat flour on worktop. Add gram flour, carom seeds, sesame seeds, remaining chilli powder, beetroot, yogurt and salt, mix and knead into a stiff dough. Transfer the dough into a bowl, cover with damp muslin cloth and set aside.
Step 3
Divide the dough into equal portions. Make a dent in each portion, stuff with some prepared filling, seal the edges and shape into balls.
Step 4
Dust some wheat flour on worktop and roll out the prepared balls into thick paranthas.
Step 5
Heat a non-stick tawa. Roast the paranthas, basting with ghee, till evenly done from both sides.
Step 6
Sprinkle some chaat masala on paranthas and serve hot.
Nutrition Info
Calories : 1726 Kcal
Carbohydrates : 254.8 gm
Protein : 75.5 gm
Fat : 45.2 gm
Other : Zinc- 9.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
