Paneer & Beetroot Paratha
A whole wheat paratha stuffed with paneer and grated beetroot and cooked in ghee, a filling, colourful breakfast or lunch for new mothers.
- Fibre source
- Vegetarian
Why you'll love this
Pink, soft and flaky from the tawa, these parathas hide a mildly spiced paneer and beetroot filling, so they feel special without being complicated.
Good for: Breakfast · Lunch · Lunchbox · New mothers · Breastfeeding
Total Time
35 min
Serves
4 people
Calories
210 kcal
Nutrition highlights
Estimated, per serving
Key Pregnancy Nutrients
- Fibre3 g
- Iron1.8 mg
- Folate35 mcg
- Calcium85 mg
Why it can be useful after birth
New mothers who are breastfeeding need a little extra energy, and a stuffed paratha is a filling way to get it at breakfast or lunch. Whole wheat flour, paneer and beetroot make it more nourishing than a plain paratha, especially with a bowl of curd on the side.
Fibre
Whole wheat flour makes each paratha a fibre source, and the grated beetroot adds a little more, which helps keep bowel movements regular.
From: whole wheat flour, beetroot
Energy
Ghee on the tawa and a generous paneer filling make each paratha filling enough to count as a proper meal, helping with the little extra energy breastfeeding needs.
From: ghee, paneer
General nutrition information, not medical advice. Nutrient amounts are estimates, and your doctor may recommend supplements (such as folic acid or iron) that food alone does not replace.
Ingredients
What's in it
- Whole wheat flour – 1.5 cups
- Paneer, crumbled – 100 g
- Beetroot, grated – 1/2 cup
- Cumin powder – 1/2 tsp
- Salt – to taste
- Ghee – 2 tbsp (for cooking)
Easy substitutions
Paneer → Mashed boiled chana or crumbled tofu
A dairy-free filling that still adds protein; cook the parathas in oil instead of ghee.
How to make it
- 1
Knead whole wheat flour with water into a soft dough; rest 15 minutes.
- 2
Mix crumbled paneer, grated beetroot, cumin powder, and salt in a bowl.
- 3
Divide dough into 4 balls, roll slightly, stuff with filling, seal, and roll gently into parathas.
- 4
Cook on a hot tawa with ghee on each side until golden brown.
- 5
Serve hot with curd.
Pregnancy-friendly tips
- Squeeze out some of the beetroot's juice before mixing the filling, so the parathas do not tear when you roll them.
- Serve with curd and a lemony kachumber; the curd adds protein and calcium, and the lemon helps you absorb plant iron from the wheat.
- Use less ghee on the tawa, or brush it on after cooking, if you want a lighter paratha.
Safety note
Contains: Wheat (gluten), Milk
Frequently asked questions
Does beetroot help rebuild iron after delivery?
Beetroot is lower in iron than many people think. For iron, lean on dal, chana, green leafy vegetables and ragi with lemon or amla in the same meal, and take any iron tablets your doctor prescribes.
Can I make these parathas ahead?
Cook them, cool completely and keep them in the fridge for up to two days, then reheat on a hot tawa. You can also keep the dough and filling separately and roll fresh each day.
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