Bahut time se rakhi hui thi

Ingredients

• 200 g Fresh Spinach (washed, stems removed)
• 150 g Beetroot (peeled and chopped)
• 250 g Whole Wheat Flour (divided for dough and dusting)
• 200 g Paneer (grated)
• 1 medium Onion (finely chopped)
• 1 piece Green Chili (finely chopped, optional)
• 1 tsp Ginger (freshly grated)
• 2 tbsp Fresh Coriander (chopped)
• 1 tsp Garam Masala (store‑bought or homemade)
• 0.5 tsp Red Chili Powder (adjust to taste)
• 1 tsp Salt (or to taste)
• 2 tbsp Ghee or Cooking Oil (for cooking the parathas)

Instructions

1. Make Spinach Puree

   Bring a pot of water to boil, add the washed spinach leaves and cook for 2‑3 minutes until wilted. Drain and transfer to the blender, blend until smooth.

   Time: PT7M

   Temperature: Boiling

2. Make Beetroot Puree

   Peel and roughly chop the beetroot. Place the pieces in the blender and blend to a smooth puree. No cooking is required if the beetroot is fresh and tender.

   Time: PT5M

3. Prepare the Doughs

   In a mixing bowl, combine half of the whole wheat flour with the spinach puree, a pinch of salt and knead into a soft, non‑sticky dough. In a second bowl, mix the remaining flour with the beetroot puree, salt and knead similarly. Let both doughs rest for 5 minutes covered with a damp cloth.

   Time: PT5M

4. Prepare Paneer Stuffing

   Finely chop onion, green chili, ginger and coriander. Grate the paneer. In a bowl, combine all the chopped vegetables, grated paneer, garam masala, red chili powder, and salt. Mix well to form a moist stuffing.

   Time: PT5M

5. Roll First Layer of Roti

   Take a small ball (about 30 g) from the spinach dough, dust the surface with dry flour and roll it into a thin circle (≈12 cm diameter). Repeat with the beetroot dough for the second layer.

   Time: PT10M

6. Assemble the Paratha

   Spread a generous spoonful of paneer stuffing over the spinach roti, then place the beetroot roti on top. Press gently, cut into quarters, and roll each piece tightly into a cylindrical shape.

   Time: PT8M

7. Final Rolling and Dusting

   Lightly press each rolled piece, dust with a little dry flour and roll again into a thin paratha (≈10 cm).

   Time: PT5M

8. Cook the Paratha

   Heat a tawa over medium heat. Place the rolled paratha on the hot surface, cook 1‑2 minutes until light brown spots appear, flip, drizzle a little ghee or oil, and cook the other side until golden and crisp.

   Time: PT10M

   Temperature: Medium heat

9. Serve

   Serve the hot beetroot‑spinach paneer parathas with yogurt, pickle, or a side salad.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

35 g

Fat

8 g

Fiber

5 g