Checkerboard Paratha: A Vibrant & Healthy Indian Flatbread
1 hour
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About Checkerboard Paratha: A Vibrant & Healthy Indian Flatbread
Prepare to be amazed! This Checkerboard Paratha is not your average flatbread. Its vibrant checkerboard design, crafted from wholesome whole wheat flour and naturally colored with spinach and beetroot, is a true showstopper.Surprisingly easy to make, this healthy and delicious paratha is a feast for the senses. The step-by-step instructions make achieving the intricate design a breeze, even for beginners. Serve hot with your favorite chutneys, raita, or pickles for a complete and satisfying meal that will impress your family and friends. Get ready for a fun and flavorful experience!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Green Dough
- 2 cup Spinach chopped, fresh
- 1 cup Coriander chopped, fresh
- 1 1/2 Tbsp Mint Leaves chopped, fresh
- 2 1/2 Chillies chopped, green
- 1 1/2 tsp Salt or to taste
- 1 tsp Cumin Seeds
- 1/2 Lemon Juice
- 2 1/2 cup Whole Wheat Flour or as needed, whole
- 3 tsp Oil for dough
Red Dough
- 1 Beetroot chopped
- 2/3 cup Carrot chopped
- 1 1/2 tsp Chili Powder red
- 1 tsp Cumin Seeds
- 1 1/2 tsp Salt or to taste
- 2 1/2 cup Whole Wheat Flour or as needed, whole
- 3 tsp Oil for dough
For Roasting
Instructions
- Thoroughly wash the spinach and cilantro. Combine them in a blender with the cumin seeds, green chilies, salt, and lemon juice.
- Add minimal water and blend into a smooth puree. This vibrant green puree will form the base of the green dough.
- In a large bowl, combine the whole wheat flour, salt, and oil. Gradually add the green puree and knead until a smooth, non-sticky dough forms. Add more flour if needed. Lightly grease your palm with oil and continue kneading until the dough is pliable.
- To prepare the red dough, combine the chopped beetroot and carrot in a blender and puree until smooth.
- In a separate bowl, combine the whole wheat flour, salt, red chili powder, cumin seeds, and oil. Add the beetroot-carrot puree and knead into a smooth, non-sticky dough. Add more flour if needed. Lightly grease your palm with oil and continue kneading until pliable.
- Divide both the green and red doughs into equal-sized portions. Roll each portion into smooth balls.
- On a lightly floured surface, roll out one green and one red ball into medium-thick flatbreads of roughly the same size.
- Stack the green and red flatbreads on top of each other. Using a sharp knife, trim the edges to create two perfectly aligned squares. Discard the trimmings (or save for later use).
- Cut the stacked squares into equal-width strips. Carefully separate the strips of each color.
- Arrange the red strips vertically on a clean surface. Weave the green strips horizontally through the red strips, creating a checkerboard pattern. Use a little water to seal the edges of the strips where they overlap.
- Gently press the woven dough together to form a cohesive square.
- Carefully lift the checkerboard paratha and place it on a preheated griddle. Cook over medium heat, applying a little oil to both sides, until golden brown spots appear and the paratha is cooked through. This ensures a crispy exterior and a soft, cooked interior.
- Serve the Checkerboard Paratha hot with your favorite accompaniments.
Recipe Notes
Good To Know
- Make the paratha a bit spicy and tangy to avoid a bland taste. Adjust the spiciness if serving to children.
- Ensure the colored doughs are well-combined while rolling to prevent the colors from separating during cooking.
Expert Tips
- For a visually appealing paratha, use natural food coloring like spinach puree for green and beetroot puree for red.
- To simplify the process, use a cookie cutter to create uniform squares of dough for assembling the checkerboard pattern.
- Experiment with different fillings like spiced potatoes, paneer, or even a sweet filling for a unique twist.
Storage Instructions
- Half-cook the parathas, cool them completely, and store them between parchment sheets in an airtight container. Finish cooking directly from the fridge when ready to serve.
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Recipe Nutrition
Calories: 581kcalCarbohydrates: 114gProtein: 16gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 2280mgFiber: 6gSugar: 3g
Ruchi Shah
Articles: 8
5 Comments
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This is so inspiring! Can’t wait to cook it.
This is amazing! Excited to make it.
Absolutely wonderful! Can’t wait to make it.
This looks so tasty! Thank you.
Absolutely wonderful! Can’t wait to make it.