If looking for paneer paratha recipes? Try this paneer aloo paratha recipe, which is heavenly delicious, to relish the richness of paneer with crispiness in every bite of paratha.
It’s a flavourful, satisfying paneer paratha for breakfast, lunch, and brunch! The best crispy and flaky paratha. Highly recommendable!!
Are you looking for vegetarian recipes? Check out these veg recipes to explore more!!
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About the recipe
Paneer aloo paratha is a popular breakfast or brunch dish in India. It is usually made from wheat flour bread stuffed with a filling of cottage cheese (paneer) and boiled potatoes (aloo). The filling is seasoned with aromatic spices and herbs. After filling, the paratha dough is rolled into a disc and shallow fried until crispy and golden brown.
To make this paneer and aloo paratha, I use multi-grain flour, low oil, and spice to make it more health-friendly. I have not added onion and cilantro, as my family does not like them; otherwise, they both give the parathas a nice mild flavour. To mimic the cilantro flavour, I use partially crushed coriander seeds. Although it cannot replace cilantro, it imparts a cilantro aroma to the paratha. I also add raw garlic and fresh mint leaves to impart depth to the paratha. The cheese potato paratha comes out so tasty and crispy with irresistible minty-garlic flavour that it melts in your mouth like anything! Try it!
These cheesy potato parathas are heavy that they will satisfy you with one or two. Serve it with chutneys, yogurt dip and pickles to enjoy the best!
Ingredients
To make this paneer potato paratha, you need the following:
- Paneer/cottage cheese - Crumbled cheese goes perfectly with this recipe.
- Aloo/potatoes - To make these parathas, you need boiled and cooled potatoes. Mash them using a masher or grate them. I prefer grating.
- Flour- It is the base for stuffing the paneer aloo mixture. I have used multi-grain flour. Use any.
- Oil- Use as little as possible to fry the parathas.
- Water - Binding agent required to knead the dough.
- Seasoning: salt, red chilli powder, garam masala, cumin seeds, chat masala, coriander seeds, garlic, green chilli, and mint leaves.
See the recipe card for quantities.
How to make paneer aloo paratha?
For the full recipe, check out the video below. To make this aloo-paneer stuffed paratha recipe, follow these steps:
Step-1 Make the dough
The foremost step to making parathas is you need dough. You can prepare using plain flour, wheat flour, a mix of both, or multi-grain flour. Use whatever you like:
- In a mixing bowl, knead the dough by combining flour and water, as shown in the video.
- Refrigerate this dough for about 15-20 minutes to set.
Step-2 Prepare the paneer aloo mixture
Meanwhile, the dough is resting in the fridge. Prepare the mixture for stuffing as:
- Grate/crumble paneer and aloo.
- Combine the paneer, aloo, and all the seasoning.
- Mix well to coat the spices well.
Step-3 Prepare paratha
- Take a small ball from the dough and slightly press it between your fingers and palm, rotating it clockwise to make it large enough to roll easily.
- Dust this disc with some dry flour. Roll it to a uniform disc of size 3 inches.
- Fill the potato-cottage cheese stuffing in the centre of the disc and bring the edges together to seal the paratha edges. (image below)
- Press the stuffed ball to smoothen out the surface.
- Dip in dry flour and roll it into a disc of size 6 inches approximately.
Step-4 Fry the cottage cheese potato paratha
- Once you roll the paratha uniformly, it’s time to cook it.
- Gently lift the paratha and place it on the medium-hot greased griddle.
- Let it cook for a minute on medium heat.
- Flip the side. Apply oil to it and turn it again. Cook for another minute or until brown spots appear on the paratha.
- Repeat the process with another side of the paratha.
- Cook until both sides of the paratha turn brown.
- Serve hot with whatever you like!!
- Enjoy paneer aloo paratha.
Variations
- Add oil and a little salt while kneading the dough to have flakiness in the parathas.
- You can use onions, spring onions, and cilantro to give parathas a subtle flavour and aroma.
- For the spicy version, try adding a spoonful of schezwan sauce to the paneer aloo mixture.
- Fry with ghee or butter to give parathas a rich buttery taste.
How to serve paneer aloo paratha?
You can serve paneer aloo paratha in many ways:
- The most common way to serve paneer aloo paratha is with plain yogurt or curd. This duo goes hand in hand. The creamy yogurt helps balance out the spiciness of the paratha.
- Have you ever tried paratha with chutney? This combo is great as it boosts parathas flavour with its herbal aroma. Try this mint chutney, coriander chutney, and carrot chutney!
- Flavoured yogurt dips -Serving with Haydari, minty yogurt dip, and dahi-raita, these parathas taste so good as it adds a cool, refreshing touch to the parathas.
- Pickles are the best companions of any paratha. Their flavourful spices and aroma make parathas so tempting and irresistible.
- Masala chai - Try this homemade 4 ingredient chai spice blend to make your chai masala to serve this yummy aloo with paneer stuffed paratha. You will be addicted to this amazing combination!
- Wrap- As it own by making wraps with cucumber slices, lettuce, onions, tomatoes etc., whatever you like.
Storage
- Make parathas fresh whenever you want.
- You can store the filling for up to a week. Keep it refrigerated.
- Store the leftover paratha in the fridge.
- Reheat in the microwave for a minute before use.
Tips
- Use a minimum amount of water for kneading the dough. I have used approximately 1 cup + ¼ cup of water to make dough of 1 ½ cups of multi-grain flour.
- The paneer aloo mixture serves six parathas. It might vary depending upon the amount of filling and size of paratha you roll.
- Grease the griddle with oil before making parathas to avoid sticking to it if you use an iron griddle.
- Cool the boiled potatoes before use.
- Knead dough of soft consistency.
- To make paratha crispy, roll it thinly.
- This recipe is low in oil and spice, so adjust as per your taste.
- Garlic gives this paratha a sharp and delicious flavour. So I suggest not avoiding this.
- Use a mild quantity of fresh herbs, especially mint or parsley leaves, to avoid overpowering them.
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Recipe
Paneer Aloo Paratha Recipe
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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 Chat 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
Make the dough
- Knead the dough using water and flour.
- Refrigerate it for 20-30 minutes to set.
Paneer potato mixture
- Into a mixing bowl, combine paneer, aloo, garlic, and all the spices.
- Mix well and set aside.
Preapare paratha
- Take a small ball of dough. Roll it to a small disc using dry flour.
- Fill the centre with paneer-aloo filling and seal the paratha edges.
- Using dry flour, roll it to a big disc.
Fry the paratha
- Transfer the paratha to the medium-hot greased griddle.
- Cook for 2-3 minutes and flip. Apply oil and flip agian.
- Cook for a minute and repeat the process with other side too.
- Fry paneer aloo paratha until it is nicely brown on both sides.
- Serve with yogurt!
Video
Notes
- The paneer aloo mixture serves six parathas. It may vary depending upon the amount of filling and size of paratha you roll.
- This recipe is low in oil and spice, so adjust as per your taste.
- Cool the boiled potatoes before use.
- To make paratha crispy, roll it thinly.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 406 |
| % Daily Value* | |
| Total Fat 7.2g | 9% |
| Saturated Fat 1.2g | 6% |
| Cholesterol 3mg | 1% |
| Sodium 468mg | 20% |
| Total Carbohydrate 70.3g | 26% |
| Dietary Fiber 14.7g | 52% |
| Total Sugars 5.7g | |
| Protein 15.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 68mg | 5% |
| Iron 4mg | 20% |
| Potassium 173mg | 4% |
- Nutrition Disclaimer- Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances tipsnrecipesblog.com will be responsible for any loss or damage resulting from your reliance on nutritional information.
- Copyright Notice © tipsnrecipesblog.com - All content, including images, is copyright protected. I appreciate it if you share these recipes via the social share buttons. Copying/or pasting full recipes to any social media/your website is strictly prohibited.
Nutrition
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Did you make this recipe? Don’t forget to give it a star✨ rating below!
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!