These Dhaba style aloo cheese parathas are made with whole wheat and potato filling served with pickle or dollop of butter.

Units Scale

For the dough:

For the filling Potato:

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For the dough:

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.

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

4. Cover the dough and keep it aside for 20 minutes.

For the filling:

5. Mash the boiled potatoes nicely using a potato masher.

6. Add all the ingredients for the filling in the potato and mix well.

7. To make the paratha Knead the dough once again and divide it into 6 to 8 equal parts.

8. Make the dough into balls.

9. Dust and roll one ball in hand like a Katori.

10. Take the filling generously and then add mozzarella cheese and bring the ends together and seal them and make it into a ball again.

11. Press the circle slightly and dust and roll gently to make a thick circle.

12. Roll the paratha from the sides to make sure the filling reaches to the sides and is distributed evenly.

13. Heat a pan on medium flame and add paratha and cook till you see brown spots appear on the base of the paratha.

14. Flip the paratha and apply 1 tbsp ghee or butter on it. Flip again and apply ghee on another side as well.

15. Press the paratha using a ladle and fry until it is nice and brown from both sides.

16. Serve hot with butter, pickle, and curd.

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[equipments]

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 to cool 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.