The Aashirvaad Paratha Challenge has become a breeding ground for exciting, nutritious recipes that elevate the usual flatbread into a complex yet comforting dish. The third week of the challenge saw some truly innovative winning entries, like this recipe for beetroot envelope paratha with paneer soya peas filling by Anjali Verma.
Grated beetroot is rolled into the dough, made from Aashirvaad 100% MP Sharbati Atta. Because of the carefully selected grains, the dough produces soft rotis that remain tender for longer periods. And the beetroot lends a red tinge to the dish, which makes the paratha stand out from the crowd. Meanwhile, the filling is made from a combination of crumbled paneer, soya granules, and peas (a winter speciality!), ensuring a high-protein meal perfect for cold mornings or lazy afternoons. Lastly, the paratha is shaped like an envelope or stuffed triangle, making for an elegant presentation.
Boil soya granules in hot salted water for 5 minutes. Once they turn soft, turn off the heat and squeeze out excess water properly. Pulse once in a food processor to achieve a keema-like texture. Keep aside.
Description - Step 2
Prepare the stuffing
Heat oil in a pan. Add cumin seeds and let them crackle. Then add the chopped onion and sauté until it turns soft. Add ginger-garlic paste and green chilli and sauté for a few seconds. Then add the soya keem and cook for 2 minutes, then add the peas and paneer. Now, add turmeric, red chilli powder, garam masala and salt. Mix well and cook for another 2–3 minutes. Add the chopped coriander in the end and switch off the flame. Allow the stuffing to cool completely.
Description - Step 3
Prepare the beetroot dough
Add Aashirvaad 100% MP Sharbati Atta to a bowl, along with grated beetroot and salt. Now, add oil and mix. Knead this mix into a soft dough using little water. Cover and rest for 10 minutes.
Description - Step 4
Shape the envelope parathas.
Divide the dough into two equal portions. Use a surface dusted with flour to prevent the dough from sticking. Roll each portion into a square roti. Place the stuffing in the centre. Now, gently fold all four sides towards the centre like an envelope. Press gently and lightly roll again.
Description - Step 5
Cook the parathas
Heat a tawa on a medium flame. Place the paratha on the pan and cook until bubbles appear. Flip and cook the other side. Make sure to apply a little oil or ghee on both sides to cook the paratha. Cook till golden brown spots appear. Serve hot with curd or pickles.
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Indian
Intermediate
Main Course
