Palak Beetroot Paneer Lachha Paratha
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.
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
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
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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