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?
Recipe Servings: 12-15 Time: 45 min- 1 hour
- 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
- 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.
- Mash the boiled potatoes properly.
- Add all ingredients listed under stuffing and mix well.
- Let the potato mixture cool.
- Make soft dough for paratha. Cover and let it rest for 15-20 minutes.
- Divide the dough into 12-14 equal balls. Use your palm to smoothen out the ball.
- Divide the potato stuffing into equal portions.
- Now take the dough ball and roll out into 2-3 inch diameter circle.
- Add potato mixture in the center and fold the edges to cover the mixture inside the dough.
- Flatten gently with hand; dip it in some all purpose flour and roll into 6-8 inch diameter.
- Be careful so the mixture does not come out. If some does, there is no need to worry.
- Heat a non-stick griddle or pan on medium heat.
- Place the rolled paratha on it and cook both sides to golden brown by adding some ghee or oil on it.
- Serve hot with yogurt, chutney, pickles or curries.
- 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.