Color Burst Breakfast (Beetroot Paneer Paratha with Curd, Rice Kheer & Chips)

Name: Color Burst Breakfast (Beetroot Paneer Paratha with Curd, Rice Kheer & Chips)
Total time: 3300 s
Yield: 8 Parathas
Cuisine: Indian
Ingredients: 1 cup Raw Beetroot Paste; 2 cups Organic Whole Wheat Flour; 1/2 tsp Salt; 1 tsp Oil; Water, only if required; 200 g Fresh Malai Paneer, grated; 1/4 cup Finely Chopped Onion; 2 Green Chilies, finely chopped; 3 tbsp Chopped Coriander Leaves; 1 tbsp Mixed Herbs; 1 tsp Chili Flakes; Salt to taste; 1 Cheese Cube, grated (optional); 500 ml Milk; 1/4 cup Surti Kolam Rice, washed; 1/4 cup Raw Sugar; 2 tbsp Golden Raisins; 2 Green Cardamoms, crushed; Strands Few Saffron

Rosalyn John @rosalyn_kitchen227

#CA2025
#CookpadApron2025
#ThaliTraditions

Start your day with a pop of color and a burst of flavor! 🌈
This Color Burst Breakfast Thali brings together soft and nutritious Beetroot Paneer Parathas, creamy Rice Kheer, and crunchy chips — a fun and filling combo perfect for kids’ tiffins, leisurely breakfasts. 💗🍚🥔
Healthy, hearty, and homemade — because every meal can be special!

#BreakfastThali #BeetrootParatha #PaneerParatha #RiceKheer #KidsBreakfastIdeas #HealthyParatha #LunchboxSpecial #IndianThali #HomemadeHappiness #ColorfulPlate #WholesomeMeals #TiffinTreats #CookpadIndia #EasyIndianRecipes #BeetrootLove

#CA2025
#CookpadApron2025
#ThaliTraditions

Rosalyn John @rosalyn_kitchen227

#CA2025
#CookpadApron2025
#ThaliTraditions

Saved

Ingredients

Parathas – 35 mins Kheer – 20 mins

8 Parathas

Beetroot Paneer Paratha:
For Dough:
1 cupRaw Beetroot Paste
2 cupsOrganic Whole Wheat Flour
1/2 tspSalt
1 tspOil
Water, only if required
For Stuffing:
200 gFresh Malai Paneer, grated
1/4 cupFinely Chopped Onion
2Green Chilies, finely chopped
3 tbspChopped Coriander Leaves
1 tbspMixed Herbs
1 tspChili Flakes
Salt to taste
1Cheese Cube, grated (optional)
Rice Kheer:
500 mlMilk
1/4 cupSurti Kolam Rice, washed
1/4 cupRaw Sugar
2 tbspGolden Raisins
2Green Cardamoms, crushed
StrandsFew Saffron

Saved

Steps

Parathas – 35 mins Kheer – 20 mins

1

Beetroot Paneer Paratha:
Make Paneer Filling:
In a bowl, lightly mix grated paneer with onion, chilies, coriander, herbs, chili flakes, salt, and optional cheese. Set aside.
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Prepare Dough:
Blend raw beetroot with water into a fine paste. Measure 1 cup and mix with whole wheat flour and salt. Knead into a stiff dough. Add oil and knead again to smoothen. Adjust with extra flour or water if needed. Divide into 8 balls.
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Stuff & Shape Parathas (Pocket Method):
Roll each dough ball thinly. Add 2 tbsp paneer filling to the center. Fold in the edges like an envelope. Seal with water and press gently.
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Traditional Method
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Cook Parathas:
Heat a tawa. Cook each paratha on both sides with ghee or oil until golden brown.
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Rice Kheer:
Cook Rice in Milk:
Boil milk for 5 mins, then add rice. Cook on low for 15 mins. Add cardamom.
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Sweeten:
Once rice is soft, add sugar and stir. Cook 5 more minutes.
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Add Raisins & Saffron:
Add raisins and saffron. Simmer for another 4 mins. Turn off the flame.
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Cool Slightly:
The kheer will thicken as it cools. Serve warm or chilled.
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Serve Hot:
Enjoy with sweet curd or any dip of choice.
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Optional Sides:
Add a handful of readymade or homemade chips to complete the thali.