Aloo Paneer Paratha

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.

Ingredients

For The Dough

To make the dough, you will need whole wheat flour, salt, and oil.

You will also need ghee or oil to fry the parathas.

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 (amchoor), pomegranate seeds powder (optional), ground cumin, and garam masala powder.

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, very different, and delicious.

How To Make Aloo Paneer Paratha

Make The Dough

Mix the following ingredients in a large mixing bowl.

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

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 the following ingredients to the bowl and mix everything well.

• 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

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!

Cook 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.

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 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 them, and then store them in airtight containers or ziplock bags for about three 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.