Aloo parathas are Indian Potato Flat Bread made from whole wheat flour and stuffed with a spicy mixture of onions and potatoes.
These Parathas are a bit different from the usual aloo parathas. They are stuffed with a combination of potatoes, onions and cheese. We are sure you will love this twist to the routine aloo parathas.
Enjoy these yummy parathas for breakfast/brunch and serve them with curd/dahi, mix pickle, green chutney or tomato ketchup.
More Roti/Paratha/Thepla Recipes on the blog –
Cheesy Aloo Paratha
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Ingredients (1 cup = 240 ml)
For the dough
- 1 cup whole wheat flour/gehun ka atta + flour for rolling
- 1 tablespoon oil + oil/ghee/butter for cooking parathas
- ¼ teaspoon salt
- water for kneading
For the stuffing
- 2 medium potatoes boiled, peeled and mashed
- 1 teaspoon oil
- 1 broken dry red chili deseeded
- ½ tsp cumin seeds/jeera
- pinch of asafoetida/hing
- 1 green chili cut into 2 pieces/finely chopped
- an inch piece of ginger grated
- 1 onion finely chopped
- ¼ teaspoon turmeric powder/haldi optional
- ½ teaspoon coriander powder/dhania powder
- ½ teaspoon jeera/cumin powder
- ½ teaspoon kitchen king masala powder/garam masala powder
- ½ teaspoon chaat masala
- 1/4 cup grated processed cheese
- small bunch of coriander leaves finely chopped
- salt to taste
For the dough
- In a wide bowl, add wheat flour, salt, oil, needed water and prepare a soft and smooth dough. Cover and keep it aside for 15-20 minutes. Dough should not be too hard.
For the Stuffing
- Pressure cook potatoes for 3 whistles or until soft. Peel the skin and mash them well.
- Heat oil in a non-stick pan. Add dry red chili and cumin seeds.
- Once it splutters, add hing/asafoetida, finely chopped onions, green chillies, ginger and pinch of salt and saute until onions turn transparent. Adding salt while cooking onions, prevents it from sticking and getting burnt.
- Then add the mashed potatoes, turmeric powder, coriander powder, cumin powder, kitchen king masala powder/ garam masala powder, chaat masala and salt and saute for 3-4 minutes till everything gets blended well.
- Be careful while adding salt at this stage, as we have added a pinch of salt to onions. Plus we are using chaat masala and cheese, so the stuffing will require less salt than usual. Check the salt level and add salt accordingly.
- Lastly, add grated cheese and finely chopped coriander leaves, mix well and leave it to cool.
- Before starting to make parathas, knead the dough well. If needed, use ½ teaspoon oil and knead till it becomes smooth and soft.
- Divide the dough and stuffing into equal parts and make balls out of it. This will make about 4-5 parathas.
- Dust a little flour and roll out the dough into a small circle.
- Keep stuffing in the center, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
- Dust a little flour and roll it again very gently, so that stuffing doesn’t come out.
- Heat a tawa/non stick pan and place the paratha.
- Cook the paratha using little oil/butter/ghee till golden brown spots appears on both sides.
- Repeat the same steps to make more parathas.
- Serve hot with curd or chutney or pickles.