The undisputed king of breakfast – Aloo Cheese Paratha, is something I have almost every week.
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This time I tried an adapted version of aloo paratha, by adding cheese to it and making an Aloo Cheese Paratha. I was really yearning for a cheesy delight. So I thought why not try out this scrumptious delicious mouthwatering aloo cheese paratha.
It doesn’t matter whether you serve it in breakfast or lunch or dinner, you are going to love it. This Dhaba style Aloo Paratha is a Punjabi – filled flatbread, which is prepared with whole wheat flour and a spicy potato filling. It is one of my favorite Punjabi dishes and is great for breakfast, brunch, or any meal of the day.
You may also like Masala Paratha on my blog.
About Aloo Cheese Paratha Recipe
If you are in love with regular paratha’s then this Aloo Cheese Paratha would be a treat for your taste buds. Adding cheese to this paratha makes it even more appetizing. The Punjabi method is to stuff parathas with a variety of stuffings. Some of the aforementioned ingredients include mixed vegetables. Our aloo cheese paratha is stuffed with a combination of potatoes, onions, cheese, and some other Indian spices. You will love this twist to the routine aloo paratha. It is loaded with butter and is generally had with Dahi, raita, or some pickle of your choice. A quick comfort meal that fulfills your daily hunger.
How Can You Store Aloo Cheese Paratha
These Aloo Cheese Paratha are made from potatoes, cheese, and spices which are prepared and filled with ingredients that are available in most kitchen cupboards. After you put them in a resealable bag and put them in the freezer, you can roll them up and stack them on wax paper.
The parathas can be frozen up to 3 days in the freezer or 3-4 days in an airtight container. You can also freeze them for a few days in a zipper bag or a plastic bag in the freezer.
If you want to use the parathas, take them out of the freezer and cook them in the oven for 10-15 minutes, cooking from both sides until they are a nice brown.
Check Out Aloo Cheese Paratha Video Recipe
Important Suggestions To Keep In Mind
- Knead the parathas into a soft dough so that they roll out evenly and cook over very low heat to obtain a crispy consistency.
- Once the potatoes are cooked, allow cooling completely before mixing with the other ingredients.
- Make sure the Tawa is hot before you put the parathas in it, and make sure the parathas are always made in ghee to add to its flavor.
- High heat burns them, and very low heat makes them tight, but high heat causes them to burn, while low heat does not burn them.
- Do not fill your paratha with excess potato and cheese as the filling will come out when you roll it out.
Aloo Cheese Paratha tastes best with butter, cucumber curd, and yogurt, but my personal favorite dish I would like to serve with homemade coriander and mint chutney.
I serve it with freshly made Dahi / yogurt with a pinch of salt, a pinch of red chilly powder, and freshly ground black pepper, and it is best served with rajma masala. I found this combination divine.
Varieties Of Paratha
Aloo Paratha – These are flatbreads stuffed with a spiced potato filling and are delicious! Here wholewheat atta is used making them a tad bit healthier. Potato parathas taste best with butter, cucumber curd, and yogurt, but my personal favorite dish I would like to serve with Aloo Paratha is – homemade coriander and mint chutney. I serve it with freshly made Dahi / yogurt with a pinch of salt and freshly ground black pepper, and it is best served on a bed of rice with fresh green chilies and a dash of coriander.
Mixed Paratha – For a sweeter taste, raisins can even add a bite, and vegetables such as grated cauliflower, beetroot or carrots can be added to the filling. Even a pinch of salt and pepper can be used with the Aloo Masala and added to it.
Matar Aloo Paratha – Matar Aloo Paratha is made from green peas cooked in a mixture of olive oil, salt, garlic, ginger, coriander, and paprika. You can use frozen peas so that they can be used in any season.
Paneer Aloo Paratha – To make Paneer Aloo Paratha, you can add grated paneer to the Aloo filling with a pinch of salt and pepper. Aloo Paneer Paratha with Paneer and aloo is a killer combination that goes perfectly with any meal, no matter what you prepare.
Tips For Crack Free Parathas
Many people complain that their parathas break when rolling, and how can you do that without breaking them? Let me give you a few tips to keep the paratha intact and the filling on a flat side.
The hot potato becomes sticky, and thus the paratha tears when it rolls, especially when it is too hot. The potato should cool for at least 30 minutes before filling it inside the dough ball and then keep it aside for a few more minutes.
The consistency and quantity of the dough and filling should be the same, but the dough should not be rolled out differently so that one moves to one side while the other moves from one to the other.
How to make Aloo Cheese Paratha step by step with photo:
1. Add whole wheat flour, all-purpose flour, coriander leaves chopped, salt and vegetable oil in a bowl. Mix well.
2. Now add water slowly and knead to make a soft dough. The dough should be slightly tighter than the roti dough. Knead the dough for 2-3 minutes until it becomes very smooth.
3. Cover the dough and keep it aside for 20 minutes.
4. Mash the boiled potatoes nicely using a potato masher.
5. Add all the ingredients for the filling in the potato and mix well.
6. To make the paratha Knead the dough once again and divide it into 6 to 8 equal parts.
7. Make the dough into balls. Dust and roll one ball like a Katori (small bowl shape).
8. Make the filling generously and then add mozzarella cheese and bring the ends together and seal them and make it into a ball again.
9. Press the circle slightly and dust and roll gently to make a thick circle.
10. Roll the paratha from the sides to make sure the filling reaches the sides and is distributed evenly.
11.Heat a pan on medium flame and add paratha and cook till you see brown spots appear on the base of the paratha.
12. Flip the paratha and apply 1 tbsp ghee to it. Flip again and apply ghee on another side as well.
13. Press the paratha using a ladle and fry until it is nice and brown from both sides.
14. Take out when golden brown from both sides and serve hot with butter, pickle, and curd.