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.
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- 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
- 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.
- Once the potatoes have cooled, peel off the skins, grate the potatoes and set aside.
- Grate the paneer and set aside. Wash and finely chop the spinach leaves.
- In a pan, heat oil and splutter the cumin seeds. Add the chopped spinach and fry till the leaves shrink.
- 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.
- 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.
- After 10 minutes, roughly knead the dough for 1 minute. Then divide the dough into equal-sized balls.
- 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.
- 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.
- 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.
- 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.
Step-by-Step Photo Guide
- 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.