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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

Ingredient Substitutions

• Instead of Fresh Spinach: Frozen spinach (thawed)
• Instead of Beetroot: Carrot (for color)
• Instead of Whole Wheat Flour: All‑purpose flour
• Instead of Paneer: Firm tofu
• Instead of Onion: Shallot
• Instead of Green Chili: Red chili flakes
• Instead of Ginger: Ground ginger (less)
• Instead of Fresh Coriander: Cilantro leaves
• Instead of Garam Masala: Mixed Indian spice blend
• Instead of Red Chili Powder: Paprika
• Instead of Salt: Sea salt
• Instead of Ghee or Cooking Oil: Butter, vegetable oil

Equipment Needed

• Large Pot
• Blender or Food Processor
• Mixing Bowl
• Grater
• Knife
• Rolling Pin
• Tawa or Flat Skillet
• Spatula
• Plate

Critical Steps — Do Not Skip

• Ensuring the spinach and beetroot purees are smooth but not overly watery.
• Kneading the doughs to the right consistency – neither too sticky nor too dry.
• Sealing the stuffed paratha tightly to prevent leakage during cooking.
• Cooking on medium heat to achieve a golden crust without burning.

Chef Tips from the Video

• Chill the dough for 10 minutes before rolling for easier handling.
• Use ghee instead of oil for a richer flavor and better browning.
• Add a pinch of ajwain (carom seeds) to the dough for extra aroma.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days.

Freezer: Wrap each paratha in parchment paper and freeze for up to 1 month; reheat on a skillet.

Room temperature: Not recommended beyond 2 hours as the filling contains paneer.

Make-Ahead Tips

• Prepare the spinach and beetroot purees a day ahead and store them in the fridge.
• The paneer stuffing can be made 24 hours in advance; keep refrigerated.
• Dough balls can be refrigerated for up to 12 hours; bring to room temperature before rolling.

Frequently Asked Questions