Preparation time
- Total: Approximately 30 minutes
- Preparation: 15 minutes
- Cooking: 15 minutes
Ingredients
- 1 cup Whole Wheat Flour
- 1 teaspoon Sunflower Oil
- 1/4 teaspoon Salt
- Water - required for kneading
- 2 Potato (Aloo) - boiled
- 1 teaspoon Sunflower Oil
- 1 Dry Red Chilli - broken and deseeded
- 1/2 teaspoon Cumin seeds (Jeera)
- Asafoetida (hing) - a pinch
- 1 Green Chillies - finely chopped
- 1 inch Ginger - grated
- 1 Onion - finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Chaat Masala Powder
- 1/4 cup Cheese - processed and grated
- 4 sprig Coriander (Dhania) Leaves - finely chopped
- Salt - to taste
Instructions
- 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
- The next step is to prepare 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 1/4 cup 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 1/2 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 4 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 four 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 Cheesy Aloo Paratha along with Boondi Raita and Dhaniya Pudina Chutney for a filling breakfast or serve it for weekday dinner
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 2
- North Indian Recipes
- North Indian Breakfast
- Vegetarian