Breakfast · DInner Plates · Indian Flat Breads · Main Course

Cottage cheese stuffed Beet paranthas (Indian flat bread) with Cucumber Raita




Me and my sister have not been very fond of beetroots since childhood. My mom used to find ways to hide it in other vegetables to make us eat. But with time she found certain ways of preparing it which we too were more than satisfied. This is one of those and now dearly loved at home  (It’s not that we hated beets, only that not very fond of it)

Paneer or cottage cheese stuffed paranthas (Indian savory bread) are very close to our hearts. Ask any Indian for these for breakfast and most of them would nod in affirmation with a wide grin. So why not hide beetroots in these (my wise mother would have definitely thought sometime long ago). We usually pair it with chilled cucumber raita and this becomes just so comforting breakfast in our home.

It is simple quick, healthy and really good breakfast option, be it in summers or winters.

Notes: Roll the paranthas gently.  Stuffed paranthas are usually kept a little thicker even than a normal parantha because we don’t want the filling to completely get into the batter, it should remain as a filling. That is when it tastes good. Also good pranathas are those which have thinner sides (as my mom says) 🙂

Servings: Below quantities makes approx. 10 paranthas


For the Beet dough:

3-4 medium sized beetroots – boiled and peeled

3 cups – atta or whole wheat flour

1 tsp salt

1 ½ cups of luke warm water or about 300ml

1 tsp refined oil


For the filling:

1 cup cottage cheese – shredded

1 onion – finely chopped

½ tsp ginger – finely chopped

1 green chilli – finely chopped

Handful of parsley or coriander leaves – washed and finely chopped

2 tbsp refined oil

½ tsp jeera or cumin seeds

Salt to taste

½ tbsp amchoor or dry mango powder

Pinch of black pepper powder


For cooking:

½ cup (approx.) – Oil for pan frying the paranthas

½ cup atta/flour for dusting


For Raita (Curd preparation):

1 medium sized cucumber – grated

2 cups fresh curd

1 ½  tsp cumin seeds – freshly roasted and powdered

Salt to taste



For the dough:

  1. In a large bowl, add the flour and salt and mix well. Set aside.
  2. In a blender blend together the boiled beets to form a smooth paste.
  3. Add this paste to the flour and salt mixture and gradually add water to mix it to form a dough either with your hand or in a blender. Knead the dough for a few minutes. It should be soft if you press it down with your finger and firm enough to scoop out and roll it into a flat chapatti/paranthas.
  4. Keep this dough covered aside for 15 mins before making paranthas. Till that time prepare the filling.

For the filling: 

  1. In a small pan, heat the oil and add cumin seeds till it splatters.
  2. Add the chopped onions, green chillis and ginger and sauté till translucent.
  3. Add shredded cottage cheese and mix well.
  4. Now add salt, amchoor/dry mango powder and pepper and combine.
  5. Throw away some chopped parsley or coriander leaves in this and mix well.
  6. Taste for salt and transfer in a separate bowl. Set aside.
  7. Let it cool for 10 mins before using for filling.

For making the paranthas:

  1. Dust your workspace/table with the flour.
  2. Dry your hands with the flour so that the batter doesn’t stick to your hands. Scoop out small portions of the batter and roll them in small balls. This would make 9-10 paranthas.
  3. Keep a flat pan on the gas and turn on the heat.
  4. Take one ball and flatten it with your fingers by pressing it gently in your hands. Hold it in your palm and fill 1 ½ tsp of cottage cheese filling and carefully bring all the sides together to close from the top so that the filling doesn’t come out from anywhere.
  5. Press it a little gently with your hands. Dust it in the flour completely and now with a rolling pin, roll it out to form a flat chapati / bread, usually in a circular shape.
  6. Even if the shape is not circular, it really doesn’t matter. You will need to dust both the sides while rolling. Roll it to about 20-25cms diameter approximately.
  7. Carefully pick it up from a side into your palm and place it on the hot pan. The flame should be high initially. Cook on both the sides using oil till you start seeing light brown patches on them. Press the sides of the paranthas so that they are not thick from the edges when you eat. Reduce the flame if you see it almost getting cooked.

For the raita (curd preparation):

Add all the ingredients together and mix well. If you have some water in the curd then squeeze out the water from the cucumber and then add it to the curd, else the consistency of raita will be too flowy. Garnish the raita with a pepper and parsley leaves.

Serve hot paranthas with the chilled raita and enjoy this delishness!

Have a great week ahead!



8 thoughts on “Cottage cheese stuffed Beet paranthas (Indian flat bread) with Cucumber Raita

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