BEETROOT - PANEER PARATHA

                  

Another healthy paratha with a stuffing of beetroot and paneer.

Makes 3 parathas.

Ingredients

1. Beetroot – 1 medium sized (100 gms) (grated – 1 cup)
2. Paneer (cottage cheese) (50 gms) (crumbled) – ½ cup
3. Green chilli – 2 (finely chopped)
4. Cumin seeds – ½ tsp
5. Asafetida – a pinch
6. Turmeric powder – a pinch
7. Coriander powder – 1 tsp
8. Salt to taste
9. Oil – 1 ½ tsp
10. Whole wheat flour – 1 cup
11. Ghee / oil for making paratha

Method

1. Wash, peel and grate the beetroot.
2. Heat oil in a pan and add cumin seeds and asafetida.
3. Add the grated beetroot and turmeric powder and coriander powder and stir.
4. Add salt to taste and chopped green chilli and continue to stir for a couple of minutes.
5. Add the crumbled paneer and mix well.
6. Turn off the heat and allow the mixture to cool.
7. Add the whole wheat flour to the mixture and and a little more salt and knead into a soft, firm dough and set aside for at least 30 minutes.
8. Divide the dough into equal sized balls.
9. Dust each ball in wheat flour and roll into parathas.
10. Heat a tava / pan and put the stuffed paratha on it.
11. Flip it after a minute.
12. Flip it again after a minute and add ghee / butter / oil all over the paratha.
13. Turn it again and spread ghee on this side too.
14. Remove from tava when both sides are cooked with dark brown spots.
15. Serve hot with butter / ketchup / curd.

© Copyright 2011. Brinda Balasubramonian.