This stuffed beetroot paratha recipe is perfect as it combines the goodness of beetroot and feta cheese\paneer together and provides a complete balanced meal with carbohydrates, minerals, vitamins, calcium and vitamin D.
Parathas are a favorite item in my kids tiffin box and since they are so healthy, I do not hesitate to pack them often. This time it was time for Beetroot parathas. Beetroot is rich in nutrients and minerals and packed with anti-oxidants, but low in fat. It has several heath benefits and including it as a part of your diet on a regular basis is very beneficial. Plus, the red color of beetroot is so bright that kids love the color.
My kiddo loved the beetroot paratha and it now serves as a breakfast or tiffin box item for her quite often.
Here is the step by step Beetroot Paratha recipe with pictures:
Makes: 4 parathas
Preparation Time: 30 minutes
Cooking Time: 5 minutes per paratha
Ingredients:
Beetroot: 1 large peeled and grated
Onion: 1 small finely chopped
Feta Cheese/Paneer: 3/4 cup crumbled
Cumin Powder: 1 tsp
Coriander: 2 tbsp finely chopped
Chilli Powder: 1/2 tsp
Salt: to taste
Wheat flour: 1 and 1/2 cups
Oil: 1 tbsp
Ghee: for frying
Method of Preparation:
- Place the grated beetroot in a pan along with salt to taste. Close lid and let cook on low flame till the beetroot becomes soft.
- Add onion, feta cheese/paneer, cumin powder, coriander and chili powder. Mix well. Divide into 4 portions.
- Mix together the wheat flour, oil and salt to taste. Add water and knead into a soft dough.
- Divide the dough into 8 parts.
- Take one of the parts and roll it using a rolling pin into a circular disk of 6-8 inches diameter. Roll another part into a similar circular disk.
- Place one portion of beetroot mixture on one of the circular disks and spread around evenly.
- Place the other circular disk over it and seal the edges.
- Heat a flat frying pan and place the rolled out beetroot paratha on the pan. Cook till golden brown.
- Turn over and apply some ghee to the cooked side. Cook on both sides.
You can also check some other paratha recipes on our blog: Carrot Parathas, Methi Parathas, C3 Parathas (Cheese, Corn and Capsicum Paratha), Peppy Paneer Paratha, Chicken Kheema Paratha.
Beetroot Paratha
- Beetroot: 1 large peeled and grated
- Onion: 1 small finely chopped
- Feta Cheese/Paneer: ¾ cup crumbled
- Cumin Powder: 1 tsp
- Coriander: 2 tbsp finely chopped
- Chilli Powder: ½ tsp
- Salt: to taste
- Wheat flour: 1 and ½ cups
- Oil: 1 tbsp
- Ghee: for frying
- Place the grated beetroot in a pan along with salt to taste. Close lid and let cook on low flame till the beetroot becomes soft.
- Add onion, feta cheese/paneer, cumin powder, coriander and chili powder. Mix well. Divide into 4 portions.
- Mix together the wheat flour, oil and salt to taste. Add water and knead into a soft dough.
- Divide the dough into 8 parts.
- Take one of the parts and roll it using a rolling pin into a circular disk of 6-8 inches diameter. Roll another part into a similar circular disk.
- Place one portion of beetroot mixture on one of the circular disks and spread around evenly.
- Place the other circular disk over it and seal the edges.
- Heat a flat frying pan and place the rolled out paratha on the pan. Cook till golden brown.
- Turn over and apply some ghee to the cooked side. Cook on both sides.
Speak Your Mind