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Potato Paneer Paratha Recipe: Tasty Layered Indian Flatbread

Aloo (potato) paneer paratha

Aloo (potato) paneer paratha

Aloo Paneer Paratha Recipe

Potato paneer paratha is a tasty Indian flatbread made using potatoes, paneer and a few other ingredients. It is easy to make, but very filling, which makes it perfect for breakfast, dinner or a child's lunch box. This paratha remains soft throughout the day. It also works well as a special dish for parties.

Potato is a rich source of vitamin C, potassium and antioxidants. Paneer (Indian cottage cheese) is made from the curdling of milk. It is a rich source of proteins.

This paratha is usually served with curd and pickle. You can also serve it with butter or ghee.

Cook Time

Prep timeCook timeReady inYields

15 min

15 min

30 min

2 servings

Ingredients

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1 cup spinach, washed and finely chopped
  • 2 cups whole wheat flour
  • salt to taste
  • 1 teaspoon red chili powder
  • 1 teaspoon kasuri methi, crushed
  • 1 cup potatoes, boiled, peeled and grated
  • 1 cup paneer, grated
  • 3-4 teaspoons ghee (clarified butter)
  • 1/2 cup water, or as needed
  • 3-4 tablspoons sesame seeds, or as needed

Instructions

  1. Place 2-3 medium-sized potatoes in a cooker, add 2 cups of water, close the lid and take 3 whistles. Switch off the flame and let the pressure subside.
  2. Once the potatoes have cooled, peel off the skins, grate the potatoes and set aside.
  3. Grate the paneer and set aside. Wash and finely chop the spinach leaves.
  4. In a pan, heat oil and splutter the cumin seeds. Add the chopped spinach and fry till the leaves shrink.
  5. In a wide vessel, add whole wheat flour, salt to taste, red chili powder, crushed kasuri methi, grated potato, grated or crumbled paneer, fried spinach and ghee. Mix well.
  6. Gradually add water and knead to form a soft, pliable dough. Add water gradually to avoid making a sticky dough. Add some oil over the dough, cover and let sit for 10 minutes.
  7. After 10 minutes, roughly knead the dough for 1 minute. Then divide the dough into equal-sized balls.
  8. Take a ball of dough on a rolling board, dust with wheat flour, and use a rolling pin to roll the dough into a round paratha.
  9. Drizzle a few drops of ghee on top of the rolled-out dough and spread it all over. Sprinkle a few sesame seeds and close the corners. Sprinkle some more wheat flour and roll into a square paratha.
  10. Heat a tawa on medium flame, add rolled paratha, drizzle ghee on top and fry. Flip and cook both sides till brown spots appear. Transfer to a plate.
  11. Repeat the same procedure and make more parathas using the remaining dough.
  12. Tasty and soft, layered parathas are ready to serve. Serve hot with curd and pickle.

Step-by-Step Photo Guide

In a pan, heat 1 teaspoon oil and splutter 1/2 teaspoon cumin seeds.

In a pan, heat 1 teaspoon oil and splutter 1/2 teaspoon cumin seeds.

Add 1 cup finely chopped spinach.

Add 1 cup finely chopped spinach.

Fry till the spinach leaves shrink.

Fry till the spinach leaves shrink.

In a wide vessel, add 2 cups of whole wheat flour, salt to taste, 1 teaspoon red chili powder and 1 teaspoon crushed kasuri methi.

In a wide vessel, add 2 cups of whole wheat flour, salt to taste, 1 teaspoon red chili powder and 1 teaspoon crushed kasuri methi.

Add 1 cup grated potato.

Add 1 cup grated potato.

Add 1 cup grated or crumbled paneer.

Add 1 cup grated or crumbled paneer.

Add fried spinach and 1 teaspoon ghee.

Add fried spinach and 1 teaspoon ghee.

Mix everything well. Gradually add water and knead to form a soft and pliable dough.

Mix everything well. Gradually add water and knead to form a soft and pliable dough.

Gradually add water to avoid making a sticky dough.  Grease the dough with 1 teaspoon oil, cover and let sit for 10 minutes.

Gradually add water to avoid making a sticky dough. Grease the dough with 1 teaspoon oil, cover and let sit for 10 minutes.

After 10 minutes, roughly knead the dough for 1 minute. Then divide the dough and make equal-sized balls.

After 10 minutes, roughly knead the dough for 1 minute. Then divide the dough and make equal-sized balls.

Take a ball of dough on a rolling board and dust with wheat flour.

Take a ball of dough on a rolling board and dust with wheat flour.

Use a rolling pin to roll the dough into a round paratha. Drizzle a few drops of ghee and spread it over the top. Sprinkle a few sesame seeds.

Use a rolling pin to roll the dough into a round paratha. Drizzle a few drops of ghee and spread it over the top. Sprinkle a few sesame seeds.

Close the corners, and again sprinkle with wheat flour.

Close the corners, and again sprinkle with wheat flour.

Roll into a square paratha.

Roll into a square paratha.

Heat a tawa on medium flame, add rolled paratha, drizzle a few drops of ghee and fry.

Heat a tawa on medium flame, add rolled paratha, drizzle a few drops of ghee and fry.

Flip and cook both sides till brown spots appear. Transfer to a plate.

Flip and cook both sides till brown spots appear. Transfer to a plate.

Repeat the same procedure and make more parathas using the remaining dough.

Repeat the same procedure and make more parathas using the remaining dough.

Tasty and soft, layered parathas are ready to serve. Serve hot with curd and pickle.

Tasty and soft, layered parathas are ready to serve. Serve hot with curd and pickle.

Cooking Notes

  • You can fry parathas using oil instead of ghee, if you prefer.
  • Chopped coriander leaves can also be added for extra flavor.
  • Instead of grating, you can mash the potatoes. Be careful, however, that you do not have any big chunks.