Beetroot Parantha

Ingredients list for Beetroot Parantha

• 1 cup Beetroot boiled and grated
• 2 cups + f Whole wheat flour (atta)
• 1 cup Paneer (cottage cheese) grated
• 1 teaspoon Green chillies chopped
• 1 medium Onion finely chopped
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• to taste Salt
• 5-7 Fresh mint leaves
• 1/4 cup Gram flour (besan)
• 1 teaspoon White sesame seeds
• 1/2 teaspoon Carom seeds (ajwain)
• 1/2 cup Yogurt
• for basting Ghee
• to sprinkle Chaat masala

Method

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.
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.
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.
4. Dust some wheat flour on worktop and roll out the prepared balls into thick paranthas.
5. Heat a non-stick tawa. Roast the paranthas, basting with ghee, till evenly done from both sides.
6. Sprinkle some chaat masala on paranthas and serve hot.

Nutrition Info