Aloo Paneer Paratha Recipe
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.
Servings: 6 people
Ingredients
For The Dough
- 4 cups whole wheat flour (gehu ka atta)
- 2 teaspoons salt
- 1 tablespoon oil
- ghee or oil for frying
For The Filling
- 300 grams potatoes boiled, refrigerated, and peeled
- 200 grams paneer 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 powder) optional
- ½ teaspoon ground cumin (jeera powder)
- ½ teaspoon garam masala powder
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!
Cook The Aloo Paneer Paratha
- Heat a skillet (preferably cast iron) over medium-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.
Video
Notes
Boil the potatoes and refrigerate them for 8-10 hours. This will prevent them from becoming very sticky.
Adjust the green chilies according to your taste.
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 in taste.
Nutrition
Calories: 412kcal | Carbohydrates: 68g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 22mg | Sodium: 1179mg | Potassium: 520mg | Fiber: 10g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 3mg
