Whole wheat beetroot and cheese paratha is a nutritious and colorful Indian flatbread. The dough is made from whole wheat flour, grated beetroot, and spices. It is then stuffed with a mixture of grated cheese, herbs, and spices. The paratha is cooked on a griddle until golden brown and crispy. It is a great way to incorporate beetroot into your diet and is perfect for breakfast or lunch.
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Knead a soft dough using whole wheat flour, salt, oil, and beetroot pulp. Rest it aside for a few minutes.
Mix grated paneer, coriander leaves, salt, grated cheese, and chopped green chilies together to make the stuffing.
Take a small ball of dough and gently fill it with the stuffing mixture.
Roll it out into a round chapati shape.
Cook both sides on a medium flame until golden brown and crispy in desi ghee or butter.
Ensure the dough is soft and pliable for easy rolling.
Use fresh beetroot pulp for a vibrant color and flavor.
Serve with curd or pudina chutney for a complete meal.
Can I use other types of flour for the dough?
Yes, you can use multigrain flour or all-purpose flour, but whole wheat flour is recommended for a healthier option.
Can I replace paneer with another ingredient?
Yes, you can use grated tofu or cottage cheese as a substitute for paneer.
How do I make beetroot pulp?
Peel and grate fresh beetroot, then blend it into a smooth pulp using a blender or food processor.
Can I make this paratha ahead of time?
Yes, you can prepare the dough and stuffing in advance, but cook the parathas fresh for the best taste and texture.
Is this paratha suitable for freezing?
Cooked parathas can be frozen and reheated, but fresh ones are always better in taste.
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