Beetroot Besan Paneer Stuffed Paratha with Green Chutney

Ingredients

• Whole-wheat flour 80 g
• Besan 25 g
• Grated beetroot 40 g
• Paneer 60 g crumbled
• Coriander-mint leaves 30 g
• Green chilli 1 small
• Lemon juice 5 ml
• Cumin powder 2 g
• Oil 8 ml
• Salt 2 g

Preparation

1. Knead wheat flour with a little water and 5 g oil into soft dough; rest 10 minutes.
2. Mix besan, grated beetroot, pinch of salt and water into a thick batter; fold in crumbled paneer, cumin and remaining salt.
3. Roll dough, place filling, seal and gently roll into a paratha.
4. Cook on tawa with remaining oil until golden on both sides.
5. Blend coriander, mint, chilli, lemon and salt into green chutney.
6. Serve hot paratha with chutney.