Appetizers · Bread and Breakfast · Vegetarian

Aloo Paneer Paratha – Potatoes and Indian Cottage Cheese stuffed Flatbread

aloo paratha1

Paratha is an Indian flatbread, made mainly from whole-wheat flour. They can be made plain or stuffed with all kinds of veggies, ground meats and much more…options are limitless! Stuffed parathas are a popular comfort food used to be served mainly at breakfast with chutney, pickle or yogurt. They are becoming increasingly popular as a side that goes exceptionally well with curries or even as a fancy appetizer or finger food at parties and gatherings.

I love all types of stuffed parathas, but my kids are a big fan of aloo paratha – the flat bread stuffed with spicy mashed potatoes. Today, I have made these parathas a notch healthier and yummier by adding paneer (Indian cottage cheese) in them. The stuffing has a creamy, melt-in-your-mouth texture with perfect golden brown rustic exterior. My picky eaters gobbled them up without any complaints!

Sounds too good to be true? Why don’t you give it a try yourself?

alo paratha2

Recipe                                         Servings: 12-15                               Time: 45 min- 1 hour

Ingredients

Stuffing:

  • 3 medium red potatoes, boiled, mashed
  • 1 cup paneer, crumbled or grated
  • 2 Green chilies, finely chopped
  • 1 tsp. ginger garlic paste or grated
  • 2 Tbsp. cilantro, finely chopped
  • ½ tsp. garam masala
  • 2 tsp. chat masala
  • ½ tsp. red chili powder
  • ¼ tsp. freshly ground black pepper
  • Salt – to taste

Dough:

  • 3 cups wheat flour /aata
  • 3 Tbsp. oil
  • ajwain or carom seeds
  • Salt – to taste
  • Water – 1 cup or as needed to make a soft dough

All purpose flour for dusting and rolling the dough.

Oil or ghee for shallow frying the parathas.

Method

  1. Mash the boiled potatoes properly.
  2. Add all ingredients listed under stuffing and mix well.
  3. Let the potato mixture cool.
  4. Make soft dough for paratha. Cover and let it rest for 15-20 minutes.
  5. Divide the dough into 12-14 equal balls. Use your palm to smoothen out the ball.
  6. Divide the potato stuffing into equal portions.
  7. Now take the dough ball and roll out into 2-3 inch diameter circle.
  8. Add potato mixture in the center and fold the edges to cover the mixture inside the dough.
  9. Flatten gently with hand; dip it in some all purpose flour and roll into 6-8 inch diameter.
  10. Be careful so the mixture does not come out. If some does, there is no need to worry.
  11. Heat a non-stick griddle or pan on medium heat.
  12. Place the rolled paratha on it and cook both sides to golden brown by adding some ghee or oil on it.
  13. Serve hot with yogurt, chutney, pickles or curries.

aloo paratha3

Notes:

  • You can adjust the chilies accordingly for spice level.
  • Make sure the stuffing is cooled completely before your start filling.
  • Grate or mash veggies of your choice and make stuffed parathas.
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