Aloo Paneer Paratha Recipe is an Indian flatbread paratha recipe that is pan-fried and stuffed with a delectable and nutritious filling. It has a crisp exterior due to pan frying. Potato, cottage cheese, onions, and some seasonings make up the filling. An otherwise mushy stuffing is given a pleasant surprise by the crispness of the onions.
This paratha is incredibly simple to make and goes great with a side of plain yogurt, butter, and pickles for breakfast, lunch, or dinner.
Aloo Paneer Paratha is made using boiled potatoes, paneer, and onion, as well as a few spices. When I have some paneer left over, I usually prepare Aloo Paneer Paratha. Paneer is beautifully complemented by kasuri methi. In addition, garam masala and roasted cumin powder provide a nice kick. I cook the parathas in ghee if I’m packing them up, and I cook them in oil if I’m serving them right away. I use a dough that is a little bit softer than chapatti dough.
Ingredients for aloo paneer paratha
for the dough
- 2 cup wheat flour
- 1/2 teaspoon salt
- Water, to knead the dough
- oil or ghee, for frying
for the filling
- 3 medium-sized potatoes, boiled and mashed
- 200 g of grated paneer
- 2 teaspoons finely chopped green chilies
- 2 tablespoons chopped cilantro
- ½ teaspoon Kashmiri red chili powder
- 2 teaspoons dry mango powder
- 2 teaspoons grated ginger
- ¼ cup finely chopped onions
- 1 teaspoon salt
- ½ teaspoon roasted cumin powder
- ½ teaspoon garam masala
- 1 tbsp crushed dried fenugreek leaves (Kasuri methi)
- 1 bunch coriander leaves, finely chopped
Instruction for aloo paneer paratha
- Put some wheat flour in a bowl and stir. Add 1 teaspoon of oil, carom seeds, and salt to taste. After thoroughly combining, begin kneading the dough while gradually adding water
- The dough should have a soft consistency similar to that of chapati dough. Cover it with a few drops of oil after applying them. Give the dough 20 minutes to rest.
- Add 3 boiled and mashed potatoes, crumbled paneer, and 1 chopped onion to a large bowl. Add salt to taste, 1/2 teaspoon each of red chili powder, garam masala, 1 teaspoon each of roasted cumin, 1 tablespoon each of dried fenugreek leaves, and chopped coriander. Mix everything thoroughly.
Knead the dough once again and divide it into 12 equal parts. Roll each part in between your palms to make smooth balls.
- One of the dough balls should be taken and lightly pressed between your palms.
Roll it into a 4-inch circle and dusted it with some dry flour. The outer corners of this circle should be a little thinner.
Keep 2 tablespoons of filling in the center of the circle and bring the edges together and pinch to seal the edges.
- The circle should have 2 tablespoons of filling in the centre. Bring the edges together and seal with a pinch.
- Keep the ball on the work surface by applying mild pressure to it. Roll it gently to form a 6-inch circle after lightly dusted with dry flour. To ensure that the filling gets to the sides and is distributed evenly, roll from one side to the other in a circular motion.
- Griddle at high heat, preferably made of cast iron. Transfer the paratha to the heated griddle and cook it there until brown spots emerge on the paratha’s base.
- Flip it over and add 1-2 teaspoons of ghee or oil.
- Repeat the flip, this time applying 1 to 2 teaspoons of ghee or oil to the opposite side.
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.
- Must boil the potatoes chill for 8 to 10 hours. They are not as sticky in this manner.
- Potatoes, paneer, green chilies, cilantro, salt, and chaat masala powder alone can be used to form the filling. It will taste fantastic and be lighter and quite distinct.
- You can add 1 tsp of oil or ghee while kneading the dough to make soft bread.
- Increase or decrease the amount of paneer as per your taste
- You can either use homemade or store-brought cottage cheese
Serve Aloo aur Paneer Paratha with a bowl of yogurt (curd, dahi) or a hot cup of tea for breakfast. You can also serve green chutney or pickle on the side.
You can also serve these potato parathas with chole, green chutney, vegetable raita, onion raita, beetroot raita, etc. They go well in any north Indian menu along with jeera rice or plain basmati rice and dal.
- How to make parathas softer?
The secret to making parathas that are soft and stay soft even after cooling is to correctly knead the dough.
The paratha dough should be prepared in the same manner as roti or phulka dough. It ought to be supple, silky, and malleable. Avoid making the dough firm like poori dough.
The pan should then be at the proper temperature. The parathas will become hard if the pan is not hot enough. The paratha will burn on the exterior and remain undercooked on the inside if you cook them on a pan that is scorching hot.
- How can I create non-tearing stuffed parathas?
Ensure that your mashed potatoes are smooth first. Absolutely no lumps should exist.
When stuffing the potatoes, the filling should first be at room temperature. The warm liquid will shred the paratha if you try to stuff it.
Also read: Fish fry recipe (step by step)
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