Aloo Paneer Paratha Recipe

I like eating parathas for breakfast. Some days, I make plain tawa parathas or masala paratha and have them with mango pickle and bhjia sev, and some days, I make elaborate stuffed parathas. With winter knocking on the door, my stuffed paratha breakfasts will become more frequent.

This aloo and paneer stuffed paratha is one of my favorites. I mostly always have potatoes and paneer at home, so making it cuts down on one step of ordering the ingredients.

Common Mistakes To Avoid When Making Aloo Paneer Paratha

Making this stuffed paneer aloo paratha is not very tricky if you keep these pointers in mind. After making them multiple times at home, I have figured out the most common mistakes one can make when making them.

Mistake	What Happens & Why	How to Fix It
Not cooling the potatoes before mixing	Dough becomes sticky and difficult to roll because warm potatoes release steam and moisture.	Let the potatoes cool completely before adding spices. I always boil the potatoes few hours or overnight in advance.
Over-mashing potatoes	Filling becomes sticky and pasty.	Mash lightly, leaving a little texture in the potatoes.
Overfilling the paratha	Stuffing comes out during rolling because the dough cannot hold too much filling.	The quantity of the filling must be approximately equal to the quantity of the dough. This will ensure that the paratha is nicely filled and doesn’t taste doughy.
Not sealing the dough properly	Stuffing leaks out while rolling because the edges are not sealed tightly.	Gather the dough edges and seal them well before rolling.
Rolling too thin	Paratha tears easily because the dough layer becomes too delicate to hold the stuffing.	Roll gently and keep a medium thickness.
Using very soft dough	Paratha sticks to the rolling board and loses shape because the dough has too much water.	Make soft but slightly firm dough, so it holds the filling well. It should be slightly tighter than the roti dough.
Cooking on low heat	Paratha turns dry and pale because the heat is not high enough to cook and crisp it properly.	Cook on medium-high heat for even cooking.

How To Make Aloo Paneer Paratha

Make The Dough

Step 1: Mix the following ingredients in a large mixing bowl.

• 4 cups of whole wheat flour
• 2 teaspoon salt
• 1 tablespoon oil

Step 2: Gradually add water (about 1-½ cups), kneading until a soft dough forms. The dough should be slightly tighter than the roti dough.

The amount of water required to knead the dough depends on the quality of the flour. The best way is to keep adding water a little at a time until the dough comes together.

Step 3: Knead the dough for 2-3 minutes until it becomes very smooth.

Step 4: Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes.

Make The Aloo Paneer Filling

Step 5: Mash 300 g of boiled, cooled, and peeled potatoes with a potato masher until smooth. There shouldn’t be any big pieces.

Step 6: Add the following ingredients to the bowl and mix everything well.

• 200 g of grated paneer
• 2 teaspoon finely chopped green chilies
• 2 tablespoon chopped cilantro
• 2 teaspoon grated ginger
• ¼ cup finely chopped onions
• 1 teaspoon salt
• ½ teaspoon Kashmiri red chili powder
• 2 teaspoon dry mango powder
• 1 teaspoon pomegranate seed powder
• ½ teaspoon ground cumin
• ½ teaspoon garam masala

Step 7: Taste for salt and add more if needed.

Roll The Paratha

Step 8: Knead the dough once again and divide it into 12 equal parts. Roll each part in between your palms to make smooth balls.

Step 9: Take one of the dough balls and slightly press it between your palms. 

Step 10: Dust it with a little dry flour, then roll it into a 4-inch circle. This circle should be slightly thinner at the edges.

Note – Cover the remaining balls with the kitchen cloth to prevent them from drying.

Step 11: Keep 2 tablespoon of filling in the center of the circle, then bring the edges together and pinch to seal.

Step 12: Roll the stuffed dough between your palms to make a smooth ball again.

Step 13: Press the ball slightly and keep it on the working surface. Dust lightly with dry flour and roll gently to make a 6-inch circle. While rolling, move from one side to the other in a circular motion to ensure the filling reaches the sides and is distributed evenly.

Note – Don’t worry if it’s not a perfect round. Rolling the paratha perfectly takes time and patience. You will get there soon!

Cook The Aloo Aur Paneer Paratha

Step 14: Heat a skillet (preferably a cast-iron skillet) over medium-high heat. Once the skillet is very hot, transfer the paratha to it and cook until brown spots form on the base (2-3 minutes).

Step 15: Flip and apply 1-2 teaspoons of ghee or oil to it.

Step 16: Flip again and apply 1-2 teaspoons of ghee or oil on the other side.

Step 17: Press the paratha with the back of a spatula or a flat ladle, and fry until it is nicely browned on both sides.

Step 18: Make all the parathas in the same manner. Serve hot with butter, pickle, and yogurt.

Note: Wipe the skillet with a paper towel after making every 2-3 parathas.

Storage Suggestions

I suggest you make them fresh, as they taste the best when served right from the skillet, hot and flaky.

If you are prepping beforehand, you can prepare the dough and filling and store them separately in air-tight containers in the fridge.

You can also cook the parathas halfway, cool them, and store them in the fridge for 2-3 days, covered with foil. Cook them in ghee or oil in a skillet until fully cooked, then serve.

These parathas are also freezer-friendly. Cool them completely, layer them with parchment paper between layers, and store them in airtight containers or ziplock bags for about 3 weeks.

Take the paratha from the freezer, cook it from both sides until crisp, and serve. There is no need to thaw the parathas before cooking.