Paratha Pichkari with a Beetroot-Cheese filling
Holi Hai! This is a beet root and cheese filled paratha only shaped like a pichkari making it perfect for holi. These are so festive and will make for such fun conversation a party. The tube has the beetroot filling and the nozzle has the cheese filling. The fillings are colorful keeping to the theme of Holi and colors. The beetroot filling is so delicious and made with simple ingredients. The cheese balances the beetroot and its the best bite if you ask me. The skewer at the end is the perfect finishing touch for this dish. This would be an absolute treat for Holi and you would be a star for making it!
Happy Cooking!
Servings: 6-8 servings
Prep Time: 10-15 mins
Cooking Time: 30 mins
Total Time: 45 mins
Ingredients:
Beetroot Filling:
1 tbsp mustard oil
1/2 tbsp vegetable oil
2 beet roots boiled and shredded- about 1- 1/4 cup
1-2 green chilis finely chopped
1 tbsp ginger paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp ajwain/nutmeg powder
1 tsp salt as per taste
1/4 tsp sugar
1 tbsp corn starch
2 medium gold potatoes boiled and mashed
Cheese Filling:
30g processed cheese like Amul cheese
10g Mozzarella cheese
1 tbsp heavy cream
2 tsp mayo
1-2 tsp ketchup
Assembly:
4-5 uncooked frozen parathas- I used Kawan brand
Milk to brush
Oven safe skewers
Directions:
Beetroot filling- Put a pan on medium heat and add mustard oil and vegetable oil.
Add shredded beet root and cook it for 3-4 mins to remove water.
Add chopped chilis and ginger paste and mix it in, cooking for 1-2 mins.
Add all spices and cook for 1-2 mins.
Add corn starch and cook for 2-3 mins making sure its cooked so there is no raw taste.
Add the mashed potatoes and mix it in making a mixture that Cana hold its shape. Keep aside and let it cool.
Cheese Filling- In a bowl add shredded cheeses, mayonnaise, heavy cream and ketchup and combine.
Assembly- See the video to make it easier. Preheat oven to 420F. Thaw parathas and cut into three divisions. One near the ends of the circle to get a the thin piece of paratha like a semi circle. And one on the other side to form a semi circle but bigger, about 1/3 the paratha for the nozzle. The middle piece should have straight edges on two sides to form the tube.
In the middle piece add beetroot flying like a log in the middle. Put the filling along the length of the piece to get a longer tube. Fold the two edges over it and pinch close. Roll it to form the tube. Close the two ends don’t worry about seal it shut as we will be adding more dough over it.
The larger cut piece will form the nozzle. Fold the piece in the middle of the straight edge and bring both sides together to form a hollow triangle. Shape the cheese mixture as a rough nozzle shape and fill into the nozzle shaped paratha.
Attach the nozzle to the tube and cut the excess of the paratha to make the band over the nozzle. (If you want)
Put the thin paratha piece of paratha on the base of the tube to form a band and seal it shut.
Place on a parchment lined baking tray.
Put a skewer into the bottom edge of tube along the length of the tube. With your hands shape the pichkari to give it a final look.
Brush milk over the paratha and bake for 20-25 mins in the oven at 420F, flipping it midway. It should be baked through.
Serve with chutneys and enjoy. I like to serve it with coriander chutney, ketchup and chili garlic dipping sauce.
Notes/Tips:
Make sure the beetroot filling can hold its shape.
Be sure to pinch the edges to the paratha close so that no filling comes out.
You can fill the entire thing with cheese or beetroot fillings, you will need to make them accordingly. Personally I like the combination.
Be sure to brush milk so it cooks well in the oven.
Flipping it over midway helps both sides to cook evenly and there is no raw dough inside.
