Ingredients:-
Whole wheat flour - 1 medium bowl
Beetroot - 2 (grated)
Cottage cheese (paneer) - 250 gm (grated)
Onion - 1 (finely chopped)
Chopped Coriander leaves - 2 tablespoons
Roasted cumin seeds - 1 tablespoon
Red chilli powder -1/2 teaspoon
Chaat masala -1 teaspoon
Garam masala - 1/2 teaspoon
Green chillies - 1 (finely chopped)
Salt to taste
Oil/ Ghee
Method:-
1. Take a bowl and put whole wheat flour in it. Now add two pinch of salt, 1 tbsp oil and adequate water in it and knead a soft dough for making paranthas and keep it aside for 15-20 minutes.
2. For preparing the stuffing, take a bowl and put the grated paneer into it and mash it well. Add chopped onion and half of the spices (roasted cumin seeds, chaat masala, chopped green chillies, chopped green coriander leaves, garam masala and salt to taste) into the bowl and mix it well. Now take another bowl and put grated beetroot into it. Then add the remaining half of the spices (roasted cumin seeds, chaat masala, chopped green chillies, garam masala and salt to taste) into the bowl and mix it well.
3. Make small balls of dough, sprinkle some dry flour on the rolling board and rolled it one by one like a chapatis. Then spread the beetroot stuffing onto the rolled chapatti and covered it with the another one and then spread the paneer stuffing onto it and cover it with another one and now take one side and begin to roll out over the chapati like a Swiss roll. Now cut both the edges and make 2 parts of this roll and take one of it and flatten it and now carefully rolled it once again with the help of rolling pin to make a perfect round shape.
4. Heat the tava to medium temperature and carefully put the parantha onto it. Grease the both sides of the parantha with the oil/ ghee and cooked from both sides by flipping it with the help of spatula so that both sides turned into nice golden brown. Your crisp parantha is ready to serve.
5. Keep the parantha in the plate and put a cube of butter on it and serve it hot with curd or some pickle.
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