Paneer Beetroot Paranthas (Indian Stuffed Flat-bread with Paneer)

Ingredients

• 1 cup crumble cottage cheese (paneer)
• 3/4 cup beetroot juice
• 2 cups whole wheat flour 
• 1/4 tsp ginger-garlic paste
• 1/2 tsp carom seeds
• 3 tsp fresh chopped coriander leaves
• 3 tsp oil
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped
• 1/2 tsp grated ginger
• 1 tsp chaat masala
• 1/2 tsp coriander powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• Salt to taste

Method
- In a big mixing bowl, combine flour, ginger-garlic paste, salt, carom seeds, 1 tsp chopped coriander leaves, 2 tsp oil, and mix well. Slowly add beetroot juice and knead it into a semi-soft dough (add a bit water if needed). Form the dough into a big ball and sprinkle oil around it. Cover the dough with cling wrap and set aside to rest for 10 minutes.
- Combine the rest of the ingredients and salt in another bowl. Mix well.
- Divide the dough into equal portions and shape into balls. Flatten the ball a little and place a spoonful of paneer mixture in the center and enclose the mixture. Roll out into paranthas dusting with flour.
- Heat a non-stick pan or tawa, place the paranthas one by one on it, and cook basting with a bit oil till both sides are evenly done.
- Sprinkle chaat masala on top and serve hot.

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