Beetroot Cottage Cheese (Paneer) Paratha

 INGREDIENTS:

1. Beetroot 2 large, pureed
2. Whole Wheat Flour 2 cups 
3. Paneer 1 cup grated
4. Onion 1 large, finely chopped
5. Green Chillis 2-3 finely chopped
6. Ginger 1/2 tsp grated
7. Garam Masala Powder 1/2 tsp
8. Coriander Powder 1/2 tsp
9. Red Chili Powder 1/4 tsp
10. Coriander Leaves 1 tbsp chopped
11. Salt to taste
12. Oil

METHOD:

Serving Size: 6-7

Knead the wheat flour with beetroot puree, 1 tbsp oil, and salt. Rest the dough for 30 minutes.

In a mixing bowl, combine the chopped onions, ginger, green chilies, grated paneer, dry spice powders, coriander leaves, and salt. 

Divide the dough and filling into equal portions. Roll out one portion of dough into a small circle. Place the paneer filling in the center, gather the edges, and seal. Gently roll into a paratha.

Place the paratha on a hot griddle. Brush oil on both sides and cook until golden spots appear.

Serve hot, paired with coriander-mint chutney, pickle, and a light salad.