Beetroot Paneer Paratha


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Serve the beetroot parathas with your favourite achar.

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Preparation Time: 
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Makes 4 parathas
Show me for parathas


200 gms whole wheat flour (gehun ka atta)
1 tsp oil
500 gms beetroot , peeled and grated
50 gms paneer (cottage cheese) , grated
1 tsp lemon juice
ghee for cooking

  1. Combine the flour with enough water and knead into a soft dough.
  2. Divide the dough into 4 equal portions and keep aside.
  3. Heat the oil in a pan, add the beetroot and cook till the mixture becomes dry.
  4. Add the paneer and salt, mix well and saute for 3 minutes.
  5. Remove form the flame, cool and divide the mixture into 4 equal portions and keep aside.
  6. Roll out a portion of the dough into a circle of 4” diameter.
  7. Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.
  8. Roll out again into a circle of 6” diameter, using little whole wheat flour.
  9. Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
  10. Repeat the same steps to make 3 more parathas.
  11. Serve hot with chutney or tea.
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This recipe was contributed by sangha on 02 Jul 2011

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