Cheesy Aloo Paratha Recipe
Indulge in the delightful fusion of flavors that is the Cheesy Aloo Paratha, a comforting North Indian dish perfect for breakfast or any meal of the day. This recipe brings together the wholesome goodness of whole wheat flour with a savory and cheesy potato filling that will surely tantalize your taste buds. Accompanied by cooling condiments such as Boondi Raita and Dhaniya Pudina Chutney, this dish transforms a simple meal into a culinary celebration. Let’s dive into the details of crafting these delectable parathas, ensuring every step is infused with care and love.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Sunflower Oil | 1 teaspoon (for the dough) |
| Salt | 1/4 teaspoon (for the dough) |
| Water | As needed for kneading |
| Potatoes (Aloo) | 2 (boiled and mashed) |
| Sunflower Oil | 1 teaspoon (for the stuffing) |
| Dry Red Chilli | 1 (broken and deseeded) |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Green Chillies | 1 (finely chopped) |
| Ginger | 1 inch (grated) |
| Onion | 1 (finely chopped) |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Processed Cheese | 1/4 cup (grated) |
| Coriander Leaves (Dhania) | 4 sprigs (finely chopped) |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutritional Component | Value |
|---|---|
| Calories | Approximately 280 |
| Protein | 8 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 5 g |
| Fat | 10 g |
| Sodium | 300 mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking | 15 minutes |
| Total Time | 30 minutes |
Servings
| Number of Servings |
|---|
| 2 |
Cuisine
| Type |
|---|
| North Indian Recipes |
Course
| Category |
|---|
| North Indian Breakfast |
Diet
| Type |
|---|
| Vegetarian |
Instructions
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Prepare the Dough: In a wide mixing bowl, combine the whole wheat flour, 1/4 teaspoon of salt, and 1 teaspoon of sunflower oil. Gradually add water, a little at a time, while kneading the mixture until it forms a soft and smooth dough. Cover the dough with a damp cloth or plastic wrap and let it rest for 15 to 20 minutes, allowing it to relax and become pliable.
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Prepare the Filling: While the dough rests, it’s time to prepare the filling. Pressure cook the boiled potatoes for approximately three whistles or until they are tender. Once cooked, peel the skin and mash them well until smooth.
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Sauté the Spices: In a non-stick pan, heat 1 teaspoon of sunflower oil over medium heat. Add the broken dry red chili and cumin seeds. Allow them to splutter, releasing their flavors. Next, sprinkle in a pinch of asafoetida (hing), followed by the finely chopped onions, green chilies, and grated ginger. Season with a pinch of salt to prevent the onions from sticking and burning. Sauté until the onions turn translucent.
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Mix the Mashed Potatoes: To the sautéed onion mixture, add the mashed potatoes along with turmeric powder, coriander powder, cumin powder, garam masala powder, chaat masala, and salt to taste. Stir the mixture well, allowing the spices to coat the potatoes evenly. Cook for an additional 3 to 4 minutes until all the ingredients are well blended. Taste and adjust the salt, keeping in mind that cheese and chaat masala will add extra seasoning.
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Incorporate the Cheese: Remove the pan from the heat and add the grated processed cheese and finely chopped coriander leaves. Mix everything thoroughly and let the filling cool slightly.
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Knead the Dough Again: Before rolling out the parathas, knead the dough once more. If necessary, add a touch of oil (about 1/2 teaspoon) and knead until the dough becomes smooth and soft.
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Shape the Parathas: Divide the dough and the filling into equal portions, rolling them into balls. You should have enough for four parathas. Lightly dust your work surface with flour and roll out one ball of dough into a small circle.
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Stuff the Paratha: Place a portion of the potato and cheese filling in the center of the rolled-out dough. Gather the edges of the dough over the filling, pinching them together to seal it securely. Gently press down to flatten the stuffed ball.
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Roll Out the Stuffed Paratha: Dust the stuffed dough ball with a little more flour and carefully roll it out again, ensuring that the filling stays inside and does not leak out. Roll it to about 6-7 inches in diameter, adjusting the thickness to your preference.
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Cook the Paratha: Heat a tava (griddle) or non-stick pan over medium heat. Place the rolled-out paratha on the hot surface and cook for a minute until small bubbles begin to form. Flip the paratha over and drizzle a little oil, butter, or ghee on top. Cook until golden brown spots appear on both sides. Repeat this process for the remaining dough and filling, making sure to keep the cooked parathas warm.
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Serve and Enjoy: Serve the Cheesy Aloo Parathas hot, accompanied by refreshing Boondi Raita and flavorful Dhaniya Pudina Chutney. These parathas not only make for a filling breakfast but are also perfect for a delightful dinner on a busy weekday.
Final Notes
Creating the perfect Cheesy Aloo Paratha is a labor of love that pays off with every delicious bite. The blend of spices, potatoes, and melting cheese wrapped in warm, soft dough is simply irresistible. Feel free to experiment with additional spices or fillings, such as adding finely chopped spinach or other vegetables to the stuffing for a nutritious twist. Enjoy your culinary adventure with this comforting North Indian classic!
