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Aloo Cheese Paratha

Aloo Cheese Paratha (Step by Step) & Video – Pinchofflavours


  • Author: Sanchita Dey
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Description

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


Ingredients

Scale

For the dough:

  • 2 Cups – All-Purpose Flour
  • 1 Cup – Whole Wheat Flour
  • 1 tbsp – Coriander Leaves (Chopped)
  • 1 tbsp – Salt
  • 4 tbsp – Vegetable Oil Ghee or Oil for frying

For the filling Potato:

  • 500 gms – (Boiled, Peeled and Cooled)
  • 1 tbsp – Black Pepper Powder
  • 1 tbsp – Red Chilly Powder
  • 3to4– Green Chili (Finely Chopped)
  • 1 tbsp – Salt
  • 1 cup – Mozzarella cheese (Grated)
  • All-purpose flour for dusting

Instructions

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.

Recommended Products

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California Olive Ranch 100% California Extra Virgin Olive Oil

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Notes

  • 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.
  • Category: Main Course
  • Cuisine: Indian

Nutrition

  • Serving Size: 1
  • Calories: 350

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