Cheesy Aloo Paratha (Cheesy Potato Stuffed Flatbread)

Aloo paratha is a well-liked dish from North India which involves a flatbread that is filled with spiced potatoes. It is commonly enjoyed for breakfast or as a snack, and is a preferred choice for many people in the region. Fortunately, preparing aloo paratha is remarkably simple, and with just a few basic steps, you can relish a delectable and fulfilling meal that is suitable for any time of the day.

But, what makes aloo paratha, even better than it is? Add Cheese!

What is Aloo Paratha?

Aloo Paratha originated in in Punjab, India, which is located in North India neighboring Pakistan. Aloo Paratha has definitely made its way across India and Pakistan where it has evolved with different families and regions.

What is Aloo Paratha made of?

• Paratha Dough made from whole wheat atta (flour): The dough is simply made from atta, water, flour, oil, and salt. This dough is not leavened, meaning it does not require rising. Why use whole wheat atta?
  • Nutritional value: Whole wheat flour is a good source of dietary fiber, which is important for maintaining digestive health.
  • Flavor and texture: Whole wheat flour has a nutty, slightly sweet flavor and has a slightly denser texture than white flour, which makes it ideal for rolling and shaping the dough.
• Spiced Potato Filling: The filling is made by combining peeled and boiled potatoes with spices, herbs, and aromatics.

What is the different between Naan and Paratha?

Naan and paratha are both popular flatbreads in Indian cuisine, but they differ in several ways.

1. Ingredients: Naan is typically made with white flour, yeast, and water, while Paratha is made with whole wheat flour, salt, water, and sometimes oil or ghee.
2. Texture: Naan is typically softer and fluffier than Paratha, which is usually denser and more layered. Naan is made with yeast, while Paratha is unleavened and relies on the layers created by rolling and folding the dough.
3. Cooking Method: Naan is traditionally cooked in a tandoor. Paratha, on the other hand, is typically cooked on a griddle or skillet, often with a small amount of oil.
4. Serving Style: Naan is often served as a side dish to accompany curries or other main dishes, while paratha is often stuffed with fillings like spiced potatoes or vegetables and served as a main dish or snack.

What else can I add in Paratha?

Some popular options for stuffed paratha are paneer and cauliflower. You can make various different parathas by switching up the spiced used in the filling, while still using the same filling. You can also combine fillings, potatoes and cauliflower (aloo gobi) is a very popular and delicious combination as well.

You can spice up any base filling by spices, herbs, and cheese of course. There are also methods where you cook the filling in a pan to get a more charred flavor. This way the aromatics used in the filling are cooked before getting filled in the dough.

Cheesy Aloo Paratha (Cheesy Potato Stuffed Flatbread)

DifficultyMedium

Servings12

Prep time1 hour

Cook time1 hour

Total time2 hours

A cheesy version of everyone’s favorite stuffed flatbread!

Aloo Paratha is one of those dishes that I look forward to my grandma making because I know it’s a special day. I love to eat this with yogurt, green chutney and achar.

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Ingredients

For the Dough

• 2 Cups Whole Wheat Atta
• 2 Tbsp Besan/Chickpea Flour
• 1 Cup Water
• 2 Tbsp Avocado Oil
• 1 Tsp Salt

For the Filling

• 5 Medium Russet Potatoes
• 1 Cup Onion, Minced
• 1/2 Cup Cilantro, Chopped
• 2 Tsp Salt
• 1 Tsp Cumin
• 1 Tsp Garam Masala
• 2 Tsp Amchur/Mango Powder
• 2 Tsp Turmeric
• 1 Tsp Red Chili Powder
• 1 Tsp Grated Ginger
• 1 Tsp Green Chili, Minced
• 1 Tbsp Grated Garlic
• 3/4 Cup Amul Cheese

Additional Ingredients

• Extra Avocado Oil, For Cooking
• Extra Whole Wheat Atte, For Rolling

Instructions

For the Dough

• 1

  In a large bowl, add the whole wheat atta, 1 Tbsp oil, water, salt, and besan. Use a spoon to roughly mix the ingredients together, then switch to your hands to knead the dough. Knead for around 3-4 minutes.

• 2

  Once the dough is fully combined and smooth, cover with the remaining Tbsp of oil. Cover the dough in a towel and set aside.

For the Filling

• 1

  Wash the potatoes well and add to the a large pot. Cover in water, add salt and set to boil. Once the water is boiling, cook for around 25-30 minutes. Check at the 25 minutes mark by stabbing the potato with a knife, if it is soft, remove from heat.

• 2

  Once the potatoes are done, rinse and set to cool.

• 3

  Finely mince the onion and cilantro. Grate the green chili, ginger and garlic.

• 4

  Once the potatoes are cooled, peel the skin off.

• 5

  Using a box grater, grate the potatoes. This makes sure all of the potatoes are smooth and there aren’t any chunks of potato in the paratha. Add all of the potatoes to a large mixing bowl.

• 6

  To the mixing bowl, add all of the spices listed in the ingredients. Mix in the grated Amul cheese. Taste the filling and adjust the spices/salt accordingly.

• 7

  Separate the filling into balls, you should be able to make around 10-12.

Cooking the Paratha

• 1

  Separate the dough into the same number of balls as the filling.

• 2

  Dipping the dough ball in the extra atta, use your hands to press the dough into a small disk.

• 3

  Add one ball of the aloo filling to the middle of the dough and start pinching the dough together resembling a dumpling.

• 4

  Once the aloo filling is covered the in dough, cover in atta again. Then start pressing the paratha into a disk. Use a rolling pin to roll the paratha flat and even. Use atta as you need it.

• 5

  Add the paratha to a heated pan dry, do not add oil yet. Flip after a few minutes and add a bit of oil to the cooked side. Repeat until both sides are done. Press the paratha to help the cooking process. It might puff up or might not, depends on the dough and thickness.

• 6

  Once it’s done, enjoy hot with green chutney!

Shivani Tailor