Cheesy Aloo Paratha Recipe
Aloo parathas are Indian Potato Flatbread made from whole wheat flour and stuffed with a spicy mixture of onions and potatoes. You will love this twist to the routine aloo parathas. Serve it for breakfast along with green chutney
Aloo parathas are Indian Potato Flatbread made from whole wheat flour and stuffed with a spicy mixture of onions and potatoes. These Parathas are a bit different from the usual aloo parathas. They are stuffed with a combination of potatoes, onions and cheese. You will love this twist to the routine aloo parathas.
If you like this recipe, you can also try other Paratha recipes such as
For the dough
- 1 cup Whole Wheat Flour
- 1 teaspoon Cooking oil
- 1/4 teaspoon Salt
- Water , required for kneading For the stuffing
- 2 Potato (Aloo) , boiled, peeled and mashed
- 1 teaspoon Cooking oil
- 1 Dry red chilli , broken and deseeded
- 1/2 teaspoon Cumin seeds (Jeera)
- Asafoetida (hing) , a pinch
- 1 Green Chillies , finely chopped
- 1 inch Ginger , grated
- 1 Onion , finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Chaat Masala Powder
- 1/4 cup Cheese , processed and grated
- 4 sprig Coriander (Dhania) Leaves , finely chopped
- Salt , to taste
How to make Cheesy Aloo Paratha Recipe
In a wide bowl, add wheat flour, salt, oil, needed water and prepare a soft and smooth dough. Cover and keep it aside for 15-20 minutes. Dough should not be too hard.
The next step is to prepare the stuffing. Pressure cook potatoes for 3 whistles or until soft. Peel the skin and mash them well.
Heat oil in a non-stick pan. Add dry red chili and cumin seeds.
Once it splutters, add hing/asafoetida, finely chopped onions, green chillies, ginger and pinch of salt and saute until onions turn transparent. Adding salt while cooking onions, prevents it from sticking and getting burnt.
Then add the mashed potatoes, turmeric powder, coriander powder, cumin powder, kitchen king masala powder/ garam masala powder, chaat masala and salt and saute for 3-4 minutes till everything gets blended well.
Be careful while adding salt at this stage, as we have added a pinch of salt to onions. Plus we are using chaat masala and cheese, so the stuffing will require less salt than usual. Check the salt level and add salt accordingly.
Lastly, add 1/4 cup grated cheese and finely chopped coriander leaves, mix well and leave it to cool.
Before starting to make parathas, knead the dough well. If needed, use 1/2 teaspoon oil and knead till it becomes smooth and soft.
Divide the dough and stuffing into equal parts and make balls out of it. This will make 4 parathas.
Dust a little flour and roll out the dough into a small circle.
Keep stuffing in the center, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
Dust a little four and roll it again very gently, so that stuffing doesn’t come out.
Heat a tawa/non stick pan and place the paratha.
Cook the paratha using little oil/butter/ghee till golden brown spots appears on both sides. Repeat the same steps to make more parathas.
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