Beetroot Cheese (Paneer) Paratha
Posted By Vardhini On May 19, 2013 @ 11:47 pm In Gallery,Healthy Recipes,Indian,Kid Friendly,Main Dish | 7 Comments
It rained all day today and we even had a power cut for an hour. Now that is surely nothing to folks in India who are having mandatory power cuts daily and I feel your pain since I experienced a glimpse of it last year. Everything was going good and I decided to bake the black forest cake because there was a huge demand for it and I also wanted to finish up the heavy cream and cherry filling.
Popped it into the oven and sat back to relax when the power went off at the 10 minute mark. This is the first time I am experiencing this and was totally stumped. We decided to let the cake sit in the oven and it rose beautifully and fell back plop 
. Power came back after an hour and I baked it for another 15 minutes. I thought it was going to be a complete disaster, but it was not that bad. The cake was denser on the edges, but was still edible. My baby girl as always cared only for the frosting.
Although I have made beetroot poori, this is the first time I am making paratha with beetroot. I was not planning on squeezing out the moisture from the grated beetroot, but my buddy Shai suggested I do so or I would end up with a deep red paratha. I am glad she told me that because I thought this was red and I can imagine a deeper color. Perhaps it would be apt for Halloween. Off to the recipe.
Beetroot Cheese (Paneer) Paratha
Healthy Indian flat bread stuffed with cheese.
Ingredients:
- whole wheat flour - 3 cups
- salt - to taste
- ajwain - 1/2 tsp
- beetroot - 1/2 cup - grated finely and squeezed to remove moisture
- oil - as needed
- For Filling
- paneer - 1 3/4 cup - crumbled
- salt - to taste
- chilly powder - 1/2 tsp
Instructions:
Grate the beetroot and squeeze to remove moisture.
Make a dough with flour, salt, ajwain, beetroot and water. Keep aside for 30 minutes. Prepare the filling by mixing paneer, salt and chilly powder.
Divide the dough into balls. Take each ball and roll into a circle. Place about a tbsp of filling in the circle and bring the edges together. Pinch on top to seal the filling. Flatten it and roll into a circle gently.
Heat a tawa and place the rolled paratha on the tawa. Flip over in a minute and drizzle a tsp of oil. Flip over again in a minute and drizzle oil again. When both sides are cooked, the paratha is done.
1. I used the small grater. If the moisture is not squeezed out of beetroot, you will end up with a much deeper colored dough.
2. Cheddar cheese can also be used instead of paneer.
1 year ago: Spinach and Ricotta Stuffed Shells
2 years ago: Spaghetti with Vegetables
Pictorial
1. Take flour, salt and ajwain in a bowl.
2. Add grated beetroot.
3. Mix well.
4. Using water form a dough.
5. Pink dough ready. Keep aside for 30 minutes.
6. Make the filling by taking paneer, salt and chilly powder.
7. Mix well.
8. Divide the dough into small balls. Take each ball and dust with flour.
9. Roll into a circle.
10. Place about a tbsp of paneer mixture in the circle.
11. Bring the edges together to seal the filling.
12. Pinch the dough on top.
13. Flatten it and dust again with flour if needed.
14. Roll it gently into a circle.
15. Heat a tawa and place the rolled paratha on it.
16. Flip over in a minute and drizzle a tsp of oil.
17. Flip over again in about a minute and drizzle some oil.
18. The paratha is done with both sides are cooked.
Healthy paratha ready.
Enjoy!Linking to Dish it Out – Beetroot and Cheese.
Article printed from Cooks Joy: http://cooksjoy.com/blog
URL to article: http://cooksjoy.com/blog/2013/05/beetroot-cheese-paneer-paratha.html
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