A wholesome, iron-rich breakfast that pairs a protein-packed filling with a cooling, coloured side. Stuffed parathas are a staple across North Indian breakfast tables, and this version leans into that tradition while asking the filling to do more nutritional work than usual. Paneer and spinach together bring protein and iron into the same bite, and the beetroot raita alongside adds both colour and its own set of benefits. Nutritional Benefits: Paneer is a dependable source of protein and calcium, and spinach adds iron, folate and vitamin K to the same bite. Beetroot in the raita brings dietary nitrates and potassium, both of which support healthy blood flow, while curd contributes probiotics for gut health.
1088 kcal
Calories
51.7 g
Protein
129.9 g
Carbs
45.1 g
Fat
Knead the whole wheat flour with a little water and a pinch of salt into a soft dough. Rest for 15 minutes.
2. For the filling, mix the paneer, spinach, onion, cumin seeds, chilli powder, turmeric and salt in a bowl.
3. Divide the dough into equal portions, roll each into a small disc, place a spoon of filling in the centre, and seal the edges before rolling out gently into a paratha.
4. Cook each paratha on a hot tawa with a little ghee until golden brown spots appear on both sides.
5. For the raita, combine the whisked curd, grated beetroot, roasted cumin powder and black salt. Mix well and chill briefly before serving.
6. Serve the parathas hot alongside the beetroot raita.
Summary:
This is a heartier breakfast suited to mornings with more activity ahead, since the combination of protein, iron and slow-releasing carbohydrates keeps hunger at bay for longer than a lighter meal would. Serving it with the raita rather than a pickle keeps the overall plate on the lighter side.
