Thursday, 27 November 2014





Wheat flour
1 cup
½ tbsp + for basting

Beetroot grated                              
1 cup
Ginger garlic paste
1 tsp
Red chilli sauce
1 – 2 tbsp
Paneer / cottage cheese crumbled
½ cup
1 – 2 tbsp


1.       Mix the wheat flour and salt. Using water knead it into a smooth soft dough.

2.       Apply a little oil and knead it into the dough.

3.       Cover and allow the dough to rest for around 30 min.

4.       Take 2 small dough balls and a 3rd a little smaller than that.

5.       Using dry flour roll out like a chapati all the dough balls as thinly as possible without tearing.

6.       Lightly toast the smaller chapati on a griddle on both sides so that it is cooked and well toasted.

7.       This is necessary as this will go in between two chapatis layers along with the filling. If you avoid doing this the middle layer may remain raw and doughy.

8.       Take 1 bigger chapati, apply a little of the ginger garlic paste on it.

9.       Also apply a little chilli sauce. Lightly but evenly sprinkle the beetroot on this.

10.   Now keep the smaller toasted chapati over the beetroot.

11.   On this apply some ginger garlic paste, and then apply the mint and coriander chutney.

12.   Sprinkle crumbled paneer over this.

13.   Finally cover this layer with the remaining chapati. Seal all the edges with moist hands so that they stick to each other.

14.   Lightly roll on top with the rolling pin to evenly distribute the filling inside without it coming out from the edges.

15.   Roast on a griddle on both sides till nicely browned. Apply oil on both sides while roasting, I prefer ghee though.

16.   Remove when done, cut into 4 pieces and serve hot.

Thank you for visiting Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.