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