This paneer aloo paratha is a delicious Indian stuffed flatbread made with a flavourful filling of crumbled paneer and boiled potatoes. The parathas are lightly spiced, crispy on the outside, and soft and satisfying inside.
Enjoy them for breakfast, brunch, lunch, or even a light dinner.
(Note: Paneer, also known as Indian cottage cheese, is a fresh, non-melting cheese commonly used in Indian cooking.)
Crispy on the outside, soft inside, and packed with a delicious paneer and potato filling, these homemade parathas are filling, comforting, and perfect for any time of the day.
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🔍 Quick Look: Aloo-paneer Paratha
- ⏱️ Prep Time: 35 minutes
- 👥 Makes: ~ 6 parathas
- 📊 Calories: 215 kcal per serving
- ⭐ Difficulty: Easy
- 📌 Pro Tip: Finely crumble or grate the paneer to make the filling easier to stuff and roll without it coming out of the paratha.
Paneer lovers, you will also enjoy banana cottage cheese muffins and cottage cheese avocado toast, two wholesome and delicious breakfast ideas. For a full protein-packed option, try this quinoa cottage cheese bowl or potato paneer salad with peanuts. Both are delicious ways to enjoy the rich, cheesy flavour of paneer or cottage cheese in a wholesome meal.
Reasons to make this paratha
- Easy to make with simple ingredients.
- Crispy and golden on the outside.
- Soft and flavourful inside.
- A delicious way to enjoy paneer and potatoes together.
- Perfect for breakfast, brunch, lunch, or dinner.
- Easily customised with your favourite herbs and spices.
Ingredients
To make this paneer aloo stuffed paratha, you need the following:
Paneer (Indian cottage cheese): Before preparing the filling, finely crumble or grate the paneer. This makes it easier to mix with the other ingredients, fill the paratha, and roll it evenly.
Use boiled and cooled potatoes. You can grate or mash them before mixing them with the paneer and spices. Grating the potatoes helps create a smoother filling.
I prefer using multigrain flour rather than whole wheat flour alone. However, whole wheat flour is traditionally used to make Indian parathas. Feel free to use whichever flour you prefer.
See the recipe card for quantities.
How to make paneer aloo paratha?
Start by preparing the dough. Add the flour to a mixing bowl and gradually add water while kneading until a soft, smooth, pliable, and non-sticky dough forms.
Cover the dough and let it rest in the refrigerator for about 20-30 minutes. Resting the dough makes it easier to roll.
Grate or crumble the paneer and grate or mash the boiled potatoes. Add them to a mixing bowl along with the garlic, chillies, spices, and fresh mint. Mix everything well until the ingredients are evenly combined.
Divide the dough into small balls. Take one dough ball and flatten it slightly. Dust it with dry flour and roll it into a small disc, approximately 3 inches wide.
Place a portion of the paneer aloo filling in the centre. Bring the dough edges together and seal the filling inside. Gently flatten the stuffed dough ball, dust it with flour, and carefully roll it into a larger disc.
Try to roll it evenly without pressing too hard, as this can cause the filling to come off.
Heat a lightly greased griddle or pan over medium heat. Place the rolled paratha onto the hot pan and cook for about a minute. Flip it over and apply a little oil or ghee.
Continue flipping and cooking both sides until the paratha develops golden-brown spots and becomes nicely crisp. Repeat with the remaining dough and filling. Serve the paneer aloo parathas hot with your favourite accompaniments.
Variations
Add a little oil and salt to the dough for softer and slightly flakier parathas.
Add finely chopped onions, spring onions, or fresh cilantro to the filling.
For extra heat, add more green chillies or chilli powder.
Add a spoonful of Schezwan sauce or chilli oil to give the filling a spicy twist.
Cook the parathas with ghee or butter for a richer flavour.
How to serve paneer aloo paratha?
- The most common is with plain yogurt or curd. The creamy yogurt helps balance out the paratha spice.
- Serve this stuffed paratha with a flavourful chutney for an extra burst of flavour. Try them with mint chutney, coriander chutney, or carrot chutney.
- A refreshing yogurt-based side works wonderfully with these spiced parathas. Serve them with Haydari, minty yogurt dip, boondi raita, and mixed veg raita, or another favourite yogurt dip.
- Pickles are the best companions of any paratha. Their flavourful spices and aroma make parathas so tempting and irresistible. Mango pickle, lemon pickle, and gobi pickle are the most commonly served with these parathas.
- Paneer aloo paratha and a warm cup of masala chai make a comforting and satisfying breakfast or brunch combination.
- You can also use leftover parathas to make a quick wrap. Add cucumber, lettuce, onions, tomatoes, or your favourite vegetables, then roll and enjoy.
Storage
You can prepare the paneer and potato filling ahead of time and store it in an airtight container in the refrigerator.
Store leftover cooked parathas in the refrigerator and reheat them before serving. For the best texture, reheat them on a pan or griddle until warm and slightly crisp.
Tips
Use just enough water to knead the dough; about 1 cup + ¼ cup water for 1.5 cups of multi-grain flour works well.
The paneer-aloo filling makes enough for six parathas, though this may vary depending on the size and amount of filling.
Use boiled and completely cooled potatoes before preparing the filling.
Knead the dough until it is soft and pliable.
Use only enough water to bring the dough together, as very soft dough can be difficult to roll.
Roll the parathas gently and evenly to prevent the filling from coming off.
Make sure the pan is medium-hot rather than extremely hot, so the paratha cooks evenly.
More Paratha Recipes
Looking for other recipes like this? Try these:
🧾Recipe
Easy Paneer Aloo Paratha (Without Onions)
↑ Click stars to rate now!
Equipment
- Rolling Pin
- Grater
- Griddle
Ingredients
- 100 g Paneer (cottage cheese)
- 250 g Aloo (boiled potatoes)
- 3 Garlic cloves
- 1-2 Chillies
- 1 teaspoon Salt
- 1 teaspoon Coriander seeds
- ½ teaspoon Chaat masala
- 1 teaspoon Cumin seeds
- 1 teaspoon Chilli powder
- 1 teaspoon Garam masala
- few Fresh mint leaves
- Oil (for frying)
- 1 ½ cups Flour multi-grain (250 g)
- 1 ¼ cups Water
Instructions
Dough Prep
- Add the flour to a mixing bowl and gradually add water while kneading until a soft, smooth, pliable, and non-sticky dough forms.
- Cover the dough and let it rest in the refrigerator for about 20-30 minutes. Resting the dough makes it easier to roll.
Paneer-Potato Filling Prep
- Grate or crumble the paneer and grate or mash the boiled potatoes.
- Add them to a mixing bowl along with the garlic, chillies, spices, and fresh mint. Mix everything well until the ingredients are evenly combined.
Paratha Prep
- Divide the dough into small balls.
- Take one dough ball and flatten it slightly. Dust it with dry flour and roll it into a small disc, approx. 3 inches wide.
- Place a portion of the paneer aloo filling in the centre. Bring the dough edges together and seal the filling inside.
- Gently flatten the stuffed dough ball, dust it with flour, and carefully roll it into a larger disc.
Cooking
- Heat a lightly greased griddle or pan over medium heat.
- Place the rolled paratha onto the hot pan and cook for about a minute. Flip it over and apply a little oil or ghee.
- Flip it over and apply a little oil or ghee. Continue flipping and cooking both sides until the paratha develops golden-brown spots and becomes nicely crisp.
- Repeat with the remaining dough and filling.
- Serve the paneer aloo parathas hot with your favourite accompaniments.
Video
Notes
Nutrition
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Pari says
Just made this today, it turned out really yummy! My daughter who hates paneer loved it 🙂
Abhi says
Thanks Pari! I am glad your cutie liked that😊
Jess says
Such a delicious recipe!
Nancy says
Thanks for introducing me to this easy Indian breakfast idea. We had friends visiting and they loved it
Giangi says
Super delicious and will make it again over and over.
Thank you for the recipe.
Radha says
Aloo and paneer - two of our favorites in one. We would love this paratha for any meal.
Judith says
So tasty and easy to make. I am always on the lookout for new vegetarian dishes and this was such a change from anything I’d tried before.
April says
This was delicious and makes the perfect brunch recipe!