Paneer Beetroot Parantha

Ingredients list for Paneer Beetroot Parantha

• 1 cup Paneer (cottage cheese) crumbled
• + for dusting Whole wheat flour (atta) 2 cups
• ¾ cup Beetroot juice
• to taste Salt
• ¼ teaspoon Ginger-green chilli paste
• ½ teaspoon Carom seeds (ajwain)
• 3 teaspoons coriander leaves fresh chopped
• for basting Ghee 3 teaspoons +
• 1 medium Onion chopped
• 2 Green chillies chopped
• ½ teaspoon Ginger grated
• + for sprinkling Chaat masala 1 teaspoon
• ½ teaspoon Coriander powder
• 1 teaspoon Red chilli powder
• ½ teaspoon Garam masala powder

Method

1. Put flour, salt, ginger-green chilli paste, carom seeds, 1 teaspoon coriander leaves qne2 teaspoons ghee in a bowl and mix well.
2. Add beetroot puree and mix. Add sufficient water and knead into semi-soft dough. Add 1 teaspoon ghee and knead again. Cover dough with cling wrap and set aside for 5-10 minutes.
3. Put cottage cheese, onion, green chilli, ginger, chaat masala, coriander powder, red chilli powder, garam masala powder, remaining coriander leaves and salt in another bowl and mix well.
4. Divide dough into equal portions and shape into balls. Flatten the balls a little and place a spoonful of cottage cheese mixture in the center, bring in the sides to enclose the mixture and seal. Shape again into balls. Dust them with a little dry flour and roll out into paranthas.
5. Heat a non-stick tawa. Place the paranthas, one by one, on it and cook turning sides and basting with ghee till both sides are evenly done.
6. Cut into squares, sprinkle chaat masala on top and serve hot.