Aloo Paneer Paratha is an Indian unleavened bread stuffed with a flavorful potato paneer filling. It is best served for breakfast with yogurt and pickle. Here is how to make it (vegetarian).
Here are some more paratha recipes that you may like – Aloo Paratha, Gobi Paratha, Broccoli Paratha, Keema Paratha, Palak Paneer Paratha, and Methi Paratha.
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About Aloo Paneer Paratha
Aloo Paneer Paratha is a delicious Indian flatbread stuffed with a spicy filling prepared with potatoes, paneer, herbs, and spices. It is just like aloo paratha with an addition of soft, crumbled paneer.
This paratha is easy to make and can be served for breakfast, lunch, or dinner with plain yogurt, butter, and pickle.
This recipe can be easily halved, doubled, or tripled.
Ingredients
For The Dough
To make the dough, you will need whole wheat flour, salt, vegetable oil, and ghee or oil.
For The Stuffing
To make the spicy paneer potato filling, you will need boiled potatoes, paneer, green chilies, cilantro (fresh coriander leaves), fresh ginger, onions, salt, Kashmiri red chili powder, dry mango powder, pomegranate seeds powder (optional), ground cumin, and garam masala.
Make sure to boil the potatoes and refrigerate them for 8-10 hours. This way, they are not very sticky.
Use homemade paneer for the best taste, as it turns out to be softer than store-bought ones.
Adjust the green chilies according to your taste.
Note – You can also make the filling with potatoes, paneer, green chilies, cilantro, salt, and chaat masala powder. It will be lighter and very different and delicious.
How To Make Aloo Paneer Paratha
Make The Dough
Mix 4 cups of whole wheat flour, 2 teaspoon salt, and 1 tablespoon vegetable oil in a large mixing bowl.
Add water (approx. 1-½ cups) gradually and knead to make a soft dough. 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 little by little until the dough comes together.
Knead the dough for 2-3 minutes until it becomes very smooth.
Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes.
Make The Aloo Paneer Filling
Mash 10 oz (300 g) of boiled, cooled, and peeled potatoes nicely using a potato masher. There shouldn’t be any big pieces.
Add
- 7 oz (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
to the bowl and mix everything well.
Taste for salt and add more if needed.
Roll The Paratha
Knead the dough once again and divide it into 12 equal parts. Roll each part in between your palms to make smooth balls.
Take one of the dough balls and slightly press it between your palms.
Dust it with some dry flour and roll it to make a 4-inch circle. This circle should be slightly thinner from the edges.
Note – Cover the remaining balls with the kitchen cloth to prevent drying.
Keep 2 tablespoon of filling in the center of the circle, bring the edges together, and pinch to seal the edges.
Roll the stuffed dough between your palms to make a smooth ball again.
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, go from one side to the other circularly 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!
Fry The Aloo Aur Paneer Paratha
Heat a skillet (preferably cast iron) over high heat. Once the skillet is very hot, transfer the paratha to it and cook until brown spots appear on the base of the paratha (2-3 minutes).
Flip and apply 1-2 teaspoons of ghee or oil to it.
Flip again and apply 1-2 teaspoons of ghee or oil on the other side.
Press the paratha using the back of a spatula or a flat ladle and fry until it is nicely browned from both sides.
Make all the paratha in the same manner. Serve hot with butter, pickle, and yogurt.
Note – Wipe the skillet with a paper tissue after making every 2-3 parathas.
Serving Suggestions
Aloo aur Paneer Paratha can be served with a bowl of yogurt (curd, dahi) or a hot cup of Masala Chai for breakfast. You can also serve green chutney or pickle on the side.
Serve flavourful raita on the side if serving for lunch or dinner. Try Aloo Raita, Bhindi Raita, Mooli Raita, Pomegranate Raita, or Boondi Raita.
Storage Suggestions
I suggest you make them fresh, as they taste the best when served right from the skillet, hot and flaky.
You can prepare the dough and filling and store them separately in air-tight containers in the fridge if you are prepping beforehand.
You can also cook the parathas halfway, cool them down, and store them in the fridge for 2-3 days, covered in foil paper. Cook them with ghee or oil on the skillet until fully cooked before serving.
These parathas are also freezer friendly. Cool them down completely, layer them by placing parchment paper between parathas, and then store them in airtight containers or ziplock bags for about 3 weeks.
Take the paratha from the freezer, cook from both sides until crisp, and serve. There is no need to thaw the parathas before cooking.
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Recipe Card
Aloo Paneer Paratha Recipe
Ingredients
For The Dough
- 4 cups whole wheat flour
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- ghee or oil (for frying)
For The Filling
- 10 ounce potatoes (300 g, boiled, refrigerated, and peeled )
- 7 ounce paneer (200 g, grated)
- 2 teaspoons finely chopped green chilies
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 2 teaspoons grated ginger
- ¼ cup finely chopped onions
- 1 teaspoon salt
- ½ teaspoon Kashmiri red chili powder
- 2 teaspoons dry mango powder (amchoor)
- 1 teaspoon pomegranate seed powder (anardana) (optional)
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
Instructions
Make The Dough
- In a large mixing bowl, mix flour, salt, and oil.
- Add water (approx. 1 cup) little by little and knead to make a soft dough. The dough should be slightly tighter than the roti dough.
- The exact amount of water required to knead the dough depends on the quality of the flour. The best way is to keep adding little by little until the dough comes together.
- Knead the dough for 2-3 minutes until it becomes very smooth.
- Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes.
Make The Aloo Paneer Filling
- Mash potatoes nicely using a potato masher. There shouldn’t be any big pieces.
- Add the remaining filling ingredients to the bowl and mix everything well.
- Taste for salt and add more if needed.
Roll The Paratha
- Knead the dough once again and divide it into 12 equal parts. Roll each part in between your palms to make smooth balls.
- Take one of the dough balls and slightly press it in between your palms.
- Dust it with some dry flour and roll it to make a 4-inch circle. This circle should be slightly thinner from the edges.
- Note – Keep the remaining balls covered with the kitchen cloth to prevent drying.
- Keep 2 tablespoons of filling in the center of the circle and bring the edges together and pinch to seal the edges.
- Roll the stuffed dough in between your palms to make a smooth ball once again.
- Press the ball slightly and keep it on the working surface. Dust it lightly with dry flour and roll gently to make a 6-inch circle. While rolling, go from one side to the other in a circular fashion to make sure 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!
Fry The Aloo Paneer Paratha
- Heat a skillet (preferably cast iron) over high heat. Once the skillet is very hot, transfer the paratha to it and cook until brown spots appear on the base of the paratha (2-3 minutes).
- Flip and apply 1-2 teaspoons of ghee or oil to it.
- Flip again and apply 1-2 teaspoons of ghee or oil on the other side as well.
- Press aloo paneer paratha using the back of a ladle and fry until it is nicely browned from both sides.
- Make all the paratha in the same manner. Serve hot with butter, pickle, and yogurt.
- Note – Wipe the skillet with a paper tissue after making every 2-3 parathas.
Did you make this recipe? Let me know!