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 –
Pizza Paratha
Cabbage Paratha
Palak Paratha
Stuffed Moong Dal Paratha
Cheesy Aloo ParathaÂ
Methi Thepla
Leftover Dal Paratha
Whole Wheat Vegetable Pockets
Cheesy Aloo Paratha
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.
Loved this recipe? Leave a comment below and give us a 5★ rating
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
Instructions
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.
Making Parathas
- 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.
Notes
•Make sure that the stuffing is not hot while making parathas. Cool it down properly before making your parathas.
•Omit cheese from the recipe and make yummy aloo parathas following the same steps.
Nutrition
Serving: 2g
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