How to make Paneer Beetroot Parantha -

Red paranthas stuffed with white paneer mixture – beautiful colour combination that tastes great too.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर), Whole wheat flour (atta) (आटा)

Cuisine : Indian

Course : Breads

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For more recipes related to Paneer Beetroot Parantha checkout Paneer Missi Roti. You can also find more Breads recipes like Pita Bread aloo prantha Sannas Phodnichi Bhakri

Paneer Beetroot Parantha

Paneer Beetroot Parantha Recipe Card

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English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Paneer Beetroot Parantha Recipe

  • Paneer (cottage cheese) crumbled 1 cup

  • Whole wheat flour (atta) 2 cups + for dusting

  • Beetroot juice ¾ cup

  • Salt to taste

  • Ginger-green chilli paste ¼ teaspoon

  • Carom seeds (ajwain) ½ teaspoon

  • coriander leaves fresh chopped 3 teaspoons

  • Ghee 3 teaspoons + for basting

  • Onion chopped 1 medium

  • Green chillies chopped 2

  • Ginger grated ½ teaspoon

  • Chaat masala 1 teaspoon + for sprinkling

  • Coriander powder ½ teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder ½ teaspoon

Method

Step 1

Put flour, salt, ginger-green chilli paste, carom seeds, 1 teaspoon coriander leaves qne2 teaspoons ghee in a bowl and mix well.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Cut into squares, sprinkle chaat masala on top and serve hot.

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MasterChef Sanjeev Kapoor

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.