Parathas, the beloved flatbreads of India, offer a canvas for culinary creativity. Their versatility shines through in countless variations, from simple aloo paratha to more elaborate stuffed versions. Today, we're diving into the delightful world of stuffed parathas, specifically a vibrant and nutritious spinach and beetroot combination. This recipe offers a flavorful and healthy twist on a classic, perfect for a satisfying breakfast or a light yet fulfilling meal any time of day. The earthy sweetness of beetroot perfectly complements the spinach's gentle bitterness, creating a unique and delicious taste experience.
This spinach and beetroot stuffed paratha recipe is surprisingly easy to make, requiring readily available ingredients and simple techniques. Forget complicated processes; this recipe focuses on fresh flavors and satisfying textures. Ready to learn how to craft these delicious and healthy parathas? Let's move on to the detailed, step-by-step instructions.
Tools Needed
- Mixer jar
- Pan
Ingredients
- Beetroot
- Chilli flakes: 1/2 teaspoon
- Salt: to taste
- Celery
- Wheat flour: 1 cup
- Spinach
- Green chillies: 2
- Carrot: 1 (grated)
- Capsicum: 1/2 (finely chopped)
- Green coriander: lots
- Paneer: equal quantity to other stuffing
- Cheese: to taste
- Herbs: 1/2 teaspoon
- Oil: 2 spoons
Step-by-Step Instructions
Step 1. Prepare the Doughs and Stuffing
- Make a paste of beetroot, 1/2 teaspoon chilli flakes, and salt using a mixer jar.
- Crush celery and add it to the mixer jar along with the beetroot paste and some water.
- In a separate bowl, mix 1 cup of wheat flour with water to make a soft dough, like roti dough. Apply and keep aside to rest.
- Make a paste of spinach, 2 green chillies, and a little salt in a mixer jar.
- grate 1 carrot, finely chop 1/2 capsicum, add 2 green chillies, lots of green coriander, paneer (grated or mashed), 1/2 teaspoon chilli flakes (optional), salt, and cheese. Mix well.
Step 2. Assemble the Parathas
- Take half of the spinach dough, coat it with dry flour, and roll it into a large roti.
- Add 2-3 spoons of stuffing to the center of the roti.
- Fold the roti to enclose the stuffing, shaping it into a square or triangle. Apply water to the edges to seal.
- Repeat steps 6-8 with the beetroot dough.
Step 3. Cook the Parathas
- Heat 2 spoons of oil in a pan. Cook the parathas on low flame for 3-4 minutes per side, until light golden brown.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- For kids, skip the chilli flakes in the stuffing.
- Adjust the amount of cheese in the stuffing to your liking.
- Make the dough a little thicker to prevent tearing.
- Cook the parathas on low flame to ensure even cooking.
Nutrition
- Calories: approximately 450-550
- Fat: 20-25g
- Carbs: 50-60g
- Protein: 15-20g
FAQs
1. Can I make the dough ahead of time?
Yes! Prepare the dough the night before and store it in the refrigerator. It will be easier to roll out after chilling.
2. What if I don't have beetroot?
You can absolutely omit the beetroot or substitute it with another vegetable like carrots or potatoes. Spinach alone makes a delicious paratha!
3. How do I store leftover parathas?
Store leftover parathas in an airtight container at room temperature for up to 2 days, or in the freezer for up to a month. Reheat in a pan or microwave.
Enjoy your delicious and healthy spinach and beetroot stuffed parathas! This recipe is a fantastic way to incorporate nutritious vegetables into your breakfast routine, and the vibrant flavors are sure to become a new family favorite. So go ahead, give it a try and experience the perfect blend of taste and wellness!