Paneer & Beetroot Paratha
A whole wheat paratha stuffed with paneer and beetroot — iron replenishment plus calcium and protein, a filling postpartum recovery meal.
Total Time
35 min
Serves
4 people
Calories
210 kcal
Nutrition per serving
Key Pregnancy Nutrients
- Fiber3 g
- Iron1.8 mg
Ingredients
- 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)
Instructions
- 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.
Nutrition per serving
Key Pregnancy Nutrients
- Fiber3 g
- Iron1.8 mg
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