Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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).

5. 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.

6. 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.

7. 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.

8. 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.

9. 9.Cook the Paratha

   Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa. Cook for about 1-2 minutes 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.

10. 10.Serve

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