Name: Palak Beetroot Paneer Lachha Paratha
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 large paratha (serves 2)
Cuisine: Indian
Ingredients: 1 cup Whole wheat flour; 1/2 cup Beetroot puree; to taste Salt; 1 cup Whole wheat flour; 1/2 cup Palak (spinach) puree; to taste Salt; 200 grams Grated paneer; 1/4 cup Chopped onions; 2 tablespoons Chopped coriander; 1/2 teaspoon Cumin powder; 1/2 teaspoon Chilli flakes; 1/2 teaspoon White sesame seeds; to taste Salt; as needed Dry whole wheat flour; 1/2 teaspoon Kalonji (nigella seeds); 1/2 teaspoon White sesame seeds; as needed Oil or ghee

Ready in

40 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

20 min

Serving

1 large paratha (serves 2)

Calories / Serving

~350 kcal

Recipe Summary

This vibrant and delicious paratha combines the goodness of spinach and beetroot doughs, filled with a flavorful paneer stuffing. It's not only visually appealing with its spiral pattern but also incredibly tasty, making regular parathas seem boring.

Adjust servings

Tap an ingredient to mark it ready0 of 17 ready

All Ingredients - For Beetroot Dough

Whole wheat flour 1 cup
Beetroot puree 1/2 cup
Salt to taste

All Ingredients - For Palak Dough

Whole wheat flour 1 cup
Palak (spinach) puree 1/2 cup
Salt to taste

All Ingredients - For Paneer Stuffing

Grated paneer 200 grams
Chopped onions 1/4 cup
Chopped coriander 2 tablespoons
Cumin powder 1/2 teaspoon
Chilli flakes 1/2 teaspoon
White sesame seeds 1/2 teaspoon
Salt to taste

All Ingredients - For Cooking

Dry whole wheat flour as needed
Kalonji (nigella seeds) 1/2 teaspoon
White sesame seeds 1/2 teaspoon
Oil or ghee as needed

Tools You'll Need

Tawa
Griddle
Bowl
Rolling pin
Spatula

⚠ Contains Allergens

glutendairysesame

Step-by-Step Instructions

Step 1: Prepare Beetroot Dough

In a bowl, combine 1 cup whole wheat flour with 1/2 cup beetroot puree and a pinch of salt. Knead well to form a smooth, firm dough. Set aside.

Step 2: Prepare Palak Dough

In a separate bowl, combine 1 cup whole wheat flour with 1/2 cup palak (spinach) puree and a pinch of salt. Knead well to form a smooth, firm dough. Set aside.

Step 3: Prepare Paneer Stuffing

In a bowl, combine 200 grams grated paneer, 1/4 cup chopped onions, 2 tablespoons chopped coriander, 1/2 teaspoon cumin powder, 1/2 teaspoon chilli flakes, and 1/2 teaspoon white sesame seeds. Mix all ingredients thoroughly.

Step 4: Roll Beetroot Roti

Take a portion of the beetroot dough, dust it with dry flour, and roll it into a thin, round roti (approximately 6-7 inches in diameter).

Step 5: Roll Palak Roti

Take a portion of the palak dough, dust it with dry flour, and roll it into a thin, round roti of similar size to the beetroot roti.

Step 6: Assemble the Paratha Layers

Place the palak roti on a floured surface. Spread the prepared paneer stuffing evenly over the palak roti, leaving a small border. Sprinkle salt over the stuffing. Carefully place the beetroot roti on top of the paneer-covered palak roti and gently press the edges to seal them together.

Step 7: Cut and Roll into Spiral

Using a pizza cutter, cut the layered roti into thin, parallel strips, leaving one end attached. Starting from the attached end, carefully roll the strips tightly to form a spiral shape. Gently flatten the spiral with your palm.

Step 8: Final Rolling

Dust the spiral with dry flour. Sprinkle kalonji (nigella seeds) and white sesame seeds on top. Gently roll the spiral paratha into a larger, thin circle using a rolling pin, ensuring the layers remain intact.

Step 9: Cook the Paratha

Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa. Cook for about until small bubbles appear. Flip the paratha, apply oil or ghee generously on both sides, and cook until golden brown and crispy, pressing gently with a spatula.

Step 10: Serve

Once cooked, remove the paratha from the tawa. Serve hot with a dollop of butter, curd, or your favorite chutney.

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