Paneer and Beetroot Paratha
Beetroot Paneer Paratha - Fat: 21.865; Carbs: 95.85; Protein: 32.3; Calories: 708 This awesome punjabi whole wheat paratha recipe has a taste to die for. What makes these whole wheat parathas so appealing is the bright red colour and soft as well as tasty filling of paneer flavoured with peppy spices and crunchy onions. Both beetroot and wheat are rich in iron with a wealth of fibre too. Team up with curd / raita and relish your meal. Preparation Time: 10 minutes Cooking Time: 15 minutes Servings: 3 Parathas INGREDIENTS For the dough Wheat Flour 100g Besan / Chickpea Flour 60g Curd 20g Carom seeds 1/2 tsp Sesame 5g Ghee 1 tsp Chilli Powder 1/2 tsp Coriander Powder 1 tsp Beetroot 50g grated Salt 1 / 4 tsp For the Filling: Paneer 80 g, grated Onion 1/2, finely chopped Kasuri Methi 1 tbsp Green Chillies 1, minced Chilli Powder 1/2 tsp Salt to taste DIRECTIONS For the dough: 1) Knead together all the ingredients and wrap the dough with a damp cloth. 2) Let it rest for at least 10 minutes. For the Filling: Take all the ingredients in a vessel and mix well. Rolling the Parathas: 1) Pinch one small ball from the dough, flatten, dust with whole wheat flour and apply a drop of ghee on one side of the dough circle. 2) Place the paneer filling in the centre of the disc. Gather the edges and and seal it properly. 3) Flatten it, again dust it with flour and roll into parathas. 4) Heat the tawa, keep the rolled parathas on it till you see bubbles on the top. 5) Flip and cook the other side as well. 6) Apply ghee and flip again. Fry till they are nice brown on both the sides. 7) Remove the paratha on a plate and serve them with plain curd or raita.