Beetroot Paratha Recipe (With Paneer Stuffing)

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

Course Breakfast, Main Course

Cuisine Indian

Prep Time 20

Cook Time 20

Total Time 40

Servings Paratha

Calories 181kcal

Author Kanan

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.

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.

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.

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.