Easy Paneer Aloo Paratha (Without Onions)
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.
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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 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
Use just enough water to knead the dough; about 1 cup + ¼ cup of 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.
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.
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Nutrition
Serving: 6people | Calories: 215kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 453mg | Potassium: 271mg | Fiber: 2g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 2mg
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