TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Paneer Beetroot Paratha

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Ingredients

  • 2 cups whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon oil

For the stuffing

  • 2 beetroots, finely grated
  • 1 cup crumbled paneer
  • 1 teaspoon roasted cumin powder
  • 2 green chillies finely chopped
  • 1 small onion, finely chopped
  • A fistful of finely chopped coriander leaves
  • Salt to taste

Method

Preparing the stuffing:

  • Cook the grated beetroot in a heavy bottomed pan. Once it becomes soft, turn off the heat and allow it to cool.
  • Now add all the ingredients mentioned under “stuffing” to the beetroot and mix thoroughly. Next divide them into small portions.

Making the Paratha

  • Take the dough and divide them into small balls. Roll each ball into 4 inch diameter circles. Take one of the circles and place the filling in the centre and spread it evenly.
  • Place another circular dough over this and press the edges to avoid spilling of the stuffing while cooking. Even it out with a gentle roll.
  • Heat the tava and cook the paratha while flipping and adding dollops of ghee from the side.
  • Remove once they turn crisp. Proceed with the remaining dough portions in a similar fashion
  • Serve with curd and pickle of your choice

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