This awesome punjabi wholewheat paratha recipe has a taste to die for. What makes these wholewheat parathas so appealing is the bright red colour and soft as well as tasty filling of paneer flavoured with peppy spices and crunchy onions. Both beetroot and wheat are rich in iron with a wealth of fibre too. Team up with curd / raita, pickle, papad and relish your meal.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 12
Ingredients
- For the dough
- Wheat Flour 2 cups
- Besan / Chickpea Flour 1 cup
- Curd 1 / 2 cup
- Carrom seeds 1 tsp
- Sesame 3 tbsp
- Oil 2 tsp
- Chilli Powder 1 tsp
- Corriander Powder 2 tsp
- Beetroot 1, grated
- Salt 1 / 2 tsp
- For the Filling
- Paneer 160 g, grated
- Onion 1, finely chopped
- Kasuri Methi 2 tbsp
- Green Chillies 2, minced
- Chilli Powder 1 tsp
- Salt to taste
Directions
- For the dough:
- Knead together all the ingredients and wrap the dough with a damp cloth.
- Let it rest for atleast 20 minutes.
- Knead together all the ingredients and wrap the dough with a damp cloth.
- For the Filling:
- Take all the ingredients in a vessel and mix well.
- Take all the ingredients in a vessel and mix well.
- Rolling the Parathas:
- Pinch one small ball from the dough, flatten, dust with whole wheat flour and apply a drop of ghee on one sideof the dough circle.
- Place the paneer filling in the centre of the disc. Gather the edges and and seal it properly.
- Flatten it, again dust it with flour and roll into parathas.
- Heat the tawa, keep the rolled parathas on it till you see bubbles on the top.
- Flip and cook the other side as well.
- Apply ghee and flip again. Fry till they are nice brown on both the sides.
- Remove the paratha on a plate and serve them with curd and pickle.
- Pinch one small ball from the dough, flatten, dust with whole wheat flour and apply a drop of ghee on one sideof the dough circle.
