How to Prepare Aloo Paneer Paratha (Stuffed Potato and Cottage Cheese Paratha)
Stuffed Potato and Cottage Cheese Paratha
Aloo paneer paratha, or stuffed potato and cottage cheese paratha, is a delicious and healthy variety of a stuffed pan-fried Indian bread. This is a popular breakfast recipe in the Punjab region of India. The spices used here will give good flavors to the paratha. Not only is this paratha an ideal breakfast, it's great for brunch or lunch, as well.
Most children love anything with paneer (cottage cheese). So this recipe is kid-friendly, too. You can adjust the spice level according to your child's preferences.
- 3-4 potatoes, boiled and mashed or grated
- 3/4 cup paneer, grated or crumbled
- 1 teaspoon jeera powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1 bunch coriander leaves, finely chopped
- Salt according to taste
- 1 cup wheat flour
- 1/2 teaspoon salt
- Water, to knead the dough
- 1 tablespoon oil or ghee, for frying
- Cook the potatoes in pressure cooker until 3-4 whistles. Allow them to cool. Peel the skin and mash (or grate).
- Grate or crumble paneer. (If the paneer just came from the refrigerator, wait 15-20 minutes before you grate it. Otherwise, it will be hard to grate.)
- In a bowl or vessel, add potatoes, grated paneer, cumin powder, coriander powder, red chili powder, coriander leaves, and salt. (Add green chilies also, if using).
- Mix everything properly. Your stuffing is ready.
- In a mixing bowl, add wheat flour, salt, and water. Knead the dough, adding a little water at a time. The consistency of dough should be like regular chapati dough.
- Divide both the dough and the potato-paneer filling into an equal number of medium-sized balls.
- Take one ball of dough and roll it with a help of wheat flour. Place the stuffing in the center of the dough.
- Bring the edges or sides of the dough together. Seal it properly.
- Using a rolling pin, roll the ball evenly into a 5 to 6-inch circle. Dust a little wheat flour while rolling.
- Heat a tawa over a high flame. Grease the bottom with oil or ghee. Place the paratha in the tawa and roast it. Turn it over when you see golden brown spots on paratha. Cook the other side while applying a little oil or ghee on the top. (Apply oil or ghee on both sides.)
- Serve hot with curd, pickle, raitha, butter, tomato ketchup, or chutney of your choice.
- You can also use green chilies if you want spicy parathas.
- You can add 1 tsp of oil or ghee while kneading the dough to make soft bread.
- You can also add grated carrot with paneer to make this recipe healthier.
- Parathas are usually rolled thicker than normal chapathis.
- You can increase or decrease the amount of paneer as per your taste preference.
- You can either use homemade or store-brought cottage cheese.
- Frying paratha using ghee will enhance the taste.