Cheesy Aloo Paratha Recipe
A vegetarian North Indian Recipes recipe with whole wheat flour, sunflower oil, salt. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
27 steps- 1
In a wide bowl, add wheat flour, salt, oil, needed water and prepare a soft and smooth dough
whole wheat flour(1 cup)salt(1/4 teaspoon)water - required for kneadingsalt - to taste - 2
Cover and keep it aside for 15-20 minutes
- 3
Dough should not be too hard
- 4
The next step is to prepare the stuffing
- 5
Pressure cook potatoes for 3 whistles or until soft
potato (aloo) - boiled(2) - 6
Peel the skin and mash them well
- 7
Heat oil in a non-stick pan
- 8
Add dry red chili and cumin seeds
cumin seeds (jeera)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 9
Once it splutters, add hing/asafoetida, finely chopped onions, green chillies, ginger and pinch of salt and saute until onions turn transparent
salt(1/4 teaspoon)dry red chilli - broken and deseeded(1)asafoetida (hing) - a pinchgreen chillies - finely chopped(1)inch ginger - grated(1)onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4)salt - to taste - 10
Adding salt while cooking onions, prevents it from sticking and getting burnt
salt(1/4 teaspoon)onion - finely chopped(1)salt - to taste - 11
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
salt(1/4 teaspoon)potato (aloo) - boiled(2)cumin seeds (jeera)(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)garam masala powder(1/2 teaspoon)chaat masala powder(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)salt - to taste - 12
Be careful while adding salt at this stage, as we have added a pinch of salt to onions
salt(1/4 teaspoon)asafoetida (hing) - a pinchinch ginger - grated(1)onion - finely chopped(1)salt - to taste - 13
Plus we are using chaat masala and cheese, so the stuffing will require less salt than usual
salt(1/4 teaspoon)garam masala powder(1/2 teaspoon)chaat masala powder(1/2 teaspoon)cheese - processed and grated(1/4 cup)salt - to taste - 14
Check the salt level and add salt accordingly
salt(1/4 teaspoon)salt - to taste - 15
Lastly, add 1/4 cup grated cheese and finely chopped coriander leaves, mix well and leave it to cool
green chillies - finely chopped(1)inch ginger - grated(1)onion - finely chopped(1)coriander powder (dhania)(1/2 teaspoon)cheese - processed and grated(1/4 cup)sprig coriander (dhania) leaves - finely chopped(4) - 16
Before starting to make parathas, knead the dough well
- 17
If needed, use 1/2 teaspoon oil and knead till it becomes smooth and soft
- 18
Divide the dough and stuffing into equal parts and make balls out of it
- 19
This will make 4 parathas
- 20
Dust a little flour and roll out the dough into a small circle
whole wheat flour(1 cup) - 21
Keep stuffing in the center, gather all the corners and seal the dough with the stuffing inside
- 22
Press it down gently to flatten it
- 23
Dust a little four and roll it again very gently, so that stuffing doesn’t come out
- 24
Heat a tawa/non stick pan and place the paratha
- 25
Cook the paratha using little oil/butter/ghee till golden brown spots appears on both sides
- 26
Repeat the same steps to make more parathas
- 27
Serve Cheesy Aloo Paratha along with Boondi Raita and Dhaniya Pudina Chutney for a filling breakfast or serve it for weekday dinner
Rate this recipe
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Cheesy Aloo Paratha Recipe
A vegetarian North Indian Recipes recipe with whole wheat flour, sunflower oil, salt. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
27 steps- 1
In a wide bowl, add wheat flour, salt, oil, needed water and prepare a soft and smooth dough
whole wheat flour(1 cup)salt(1/4 teaspoon)water - required for kneadingsalt - to taste - 2
Cover and keep it aside for 15-20 minutes
- 3
Dough should not be too hard
- 4
The next step is to prepare the stuffing
- 5
Pressure cook potatoes for 3 whistles or until soft
potato (aloo) - boiled(2) - 6
Peel the skin and mash them well
- 7
Heat oil in a non-stick pan
- 8
Add dry red chili and cumin seeds
cumin seeds (jeera)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 9
Once it splutters, add hing/asafoetida, finely chopped onions, green chillies, ginger and pinch of salt and saute until onions turn transparent
salt(1/4 teaspoon)dry red chilli - broken and deseeded(1)asafoetida (hing) - a pinchgreen chillies - finely chopped(1)inch ginger - grated(1)onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4)salt - to taste - 10
Adding salt while cooking onions, prevents it from sticking and getting burnt
salt(1/4 teaspoon)onion - finely chopped(1)salt - to taste - 11
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
salt(1/4 teaspoon)potato (aloo) - boiled(2)cumin seeds (jeera)(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)garam masala powder(1/2 teaspoon)chaat masala powder(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)salt - to taste - 12
Be careful while adding salt at this stage, as we have added a pinch of salt to onions
salt(1/4 teaspoon)asafoetida (hing) - a pinchinch ginger - grated(1)onion - finely chopped(1)salt - to taste - 13
Plus we are using chaat masala and cheese, so the stuffing will require less salt than usual
salt(1/4 teaspoon)garam masala powder(1/2 teaspoon)chaat masala powder(1/2 teaspoon)cheese - processed and grated(1/4 cup)salt - to taste - 14
Check the salt level and add salt accordingly
salt(1/4 teaspoon)salt - to taste - 15
Lastly, add 1/4 cup grated cheese and finely chopped coriander leaves, mix well and leave it to cool
green chillies - finely chopped(1)inch ginger - grated(1)onion - finely chopped(1)coriander powder (dhania)(1/2 teaspoon)cheese - processed and grated(1/4 cup)sprig coriander (dhania) leaves - finely chopped(4) - 16
Before starting to make parathas, knead the dough well
- 17
If needed, use 1/2 teaspoon oil and knead till it becomes smooth and soft
- 18
Divide the dough and stuffing into equal parts and make balls out of it
- 19
This will make 4 parathas
- 20
Dust a little flour and roll out the dough into a small circle
whole wheat flour(1 cup) - 21
Keep stuffing in the center, gather all the corners and seal the dough with the stuffing inside
- 22
Press it down gently to flatten it
- 23
Dust a little four and roll it again very gently, so that stuffing doesn’t come out
- 24
Heat a tawa/non stick pan and place the paratha
- 25
Cook the paratha using little oil/butter/ghee till golden brown spots appears on both sides
- 26
Repeat the same steps to make more parathas
- 27
Serve Cheesy Aloo Paratha along with Boondi Raita and Dhaniya Pudina Chutney for a filling breakfast or serve it for weekday dinner
Rate this recipe
