Beetroot Paratha (With Paneer Stuffing)

Try this paneer stuffed beetroot paratha recipe! It features a no-cook stuffing made from grated paneer and spices, while the outer layer of the paratha gets its vibrant red-pink color from pureed beetroot with ginger and spices.

These paratha are deliciously filling, perfect for lunchboxes or breakfast, and are kid-approved.

The paratha dough has a slight sweetness from the beetroot, balanced by lemon juice. The stuffing mixture includes amchur powder, chaat masala, red chili powder, etc, giving the paratha a balanced flavor with mild to medium spiciness.

Ingredient Notes

Here is a picture of the ingredients you’ll need for the paneer stuffed beetroot paratha recipe. All of them are simple and easy to find in your Indian kitchen pantry.

For Dough:

For The Stuffing:

Step By Step With Tips

1) Make Beetroot Puree:

• Peel and chop the beetroot.
• Add chopped beetroot along with ginger and lemon juice in a grinder. Add water and make a smooth puree.

2) Knead The Dough:

Note: I am using a KitchenAid stand mixer to knead the dough. The same can be done by hand.

• Add flour, salt, and roasted cumin powder in a stand mixer bowl. Add oil/ghee and the prepared puree.
• Attach the dough attachment and turn it on low. Gradually increase the speed to medium and knead until it comes together into a smooth dough. Cover and let it rest for 10-15 minutes.

3) Make Stuffing:

Mix grated paneer, chopped green chili, cilantro, all the spices, and salt in a bowl. Keep it aside.

4) Divide The Dough:

After the resting time, knead the dough a couple of times to make it smooth and divide it into 10 equal portions. Make smooth balls and flatten between your palms.

5) Roll Beetroot Paratha:

• Take one flattened disc and dust both sides lightly with dry flour.
• Start rolling and roll into a 5-inch diameter circle.
• Place stuffing in the center.
• Gather the edges of the dough in the center and pinch to seal it.
• Press lightly, dust again, and keep pressing with your fingers to flatten more.
• Then roll into a 7-8 inch diameter circle paratha. Dust with dry flour as required to avoid sticking.

6) Cooking Beetroot Paratha:

Before you start rolling, place the tawa (skillet) on medium heat to preheat. Once hot place rolled paratha on it and cook both sides with oil or ghee until the surface gets a few lightly golden spots.

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Beetroot Paratha Recipe (With Paneer Stuffing)

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Try this paneer stuffed beetroot paratha recipe! These parathas are deliciously filling, perfect for lunchboxes or breakfast, and are kid-approved.

Kanan

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Serving Size 10 Paratha

US measuring cups are used (1 cup = 240 ml)

Ingredients

For The Dough:

• 2 cup Whole wheat flour (Chapati atta)
• ½ teaspoon Salt
• 1 teaspoon Roasted cumin powder
• 1 tablespoon Oil, + more for cooking paratha
• 1 medium Beetroot, ~ 1 ½ cups Chopped
• 1 inch Ginger, chopped
• 1 teaspoon Lemon juice or Lime juice
• ⅓ cup Water

For The Stuffing:

• 250 grams Paneer, grated
• 1 Green chili, finely chopped
• 2-3 tablespoons Cilantro or coriander leaves
• 1 ½ teaspoons Red chili powder
• 1 teaspoon Coriander powder
• 1 ½ teaspoons Roasted cumin powder
• 1 teaspoon Amchur powder (dried mango powder)
• 1 teaspoon Chaat masala
• 1 ½ teaspoon Kasoori methi (Dried fenugreek leaves), crush before adding
• ½ teaspoon Salt, or to taste

Cook ModePrevent your screen from going dark

Instructions

Kneading Dough:

• Make a smooth puree from chopped beetroot, ginger, lemon juice, and water.
• Take atta in a bowl, add salt, roasted cumin powder, and oil. Add puree and start kneading dough. Add more water if required to make a smooth and soft dough.
• Smooth out the dough with a few drops of oil, cover, and let it rest for 10-15 minutes.

Making Stuffing:

• Take grated paneer in a large bowl. Add chopped green chili and cilantro.
• Also, add salt and spices (red chili powder, coriander powder, roasted cumin powder, amchur, chaat masala, and kasoori methi).
• Mix well and keep it aside.

Rolling & Cooking Beetroot Paratha:

• Divide the dough-ball into 10 equal portions and make smooth balls.
• Take one ball, flatten between your palms to make a disc, dust both sides lightly with flour, and start rolling into a 5-inch diameter circle.
• Place stuffing in the center. Gather the edges of the dough in the center, and pinch it to seal.
• Flatten the sealed disc lightly using your fingers, dust again with dry flour, and roll gently into a 7-8 inches diameter circle.
• Before you start rolling, place the tawa (skillet) on medium heat to preheat. Once hot place rolled paratha on it and cook for 30-40 seconds or until you see a few bubbles on the top surface and the bottom surface has a few brown spots.
• Flip it using a spatula and while another side is cooking apply oil on the top surface. Flip it and cook by pressing it lightly with a spatula.
• Again apply oil on the surface. Flip and cook another side similarly by pressing with a spatula.
• Once you see golden brown spots and no more doughy parts then remove the paratha from the tawa and keep it on a plate.

Notes

• The dough has to be smooth and soft. If it is hard and tight then you won’t be able to roll the paratha. Similarly, if it is too soft and sticky then again it’ll be hard to roll the paratha.
• The dough ball and the size of the stuffing portions both have to be the almost same size. This way you’ll get an equal amount of dough and stuffing in every bite.
• Make sure there are no air pockets while sealing the dough after stuffing. Those air pockets will pop while rolling paratha and start to break or tear from there.

Nutrition

Serving: 2PARATHA | Calories: 181kcal (9%) | Carbohydrates: 21g (7%) | Protein: 7g (14%) | Fat: 9g (14%) | Saturated Fat: 4g (20%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 17mg (6%) | Sodium: 274mg (11%) | Potassium: 164mg (5%) | Fiber: 3g (12%) | Sugar: 2g (2%) | Vitamin A: 108IU (2%) | Vitamin C: 2mg (2%) | Calcium: 139mg (14%) | Iron: 1mg (6%)

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