Cheesy Aloo Paratha (Recipe in English)
Cheesy Aloo Paratha is a delightful variation of the classic North Indian Aloo Paratha, where the combination of mashed potatoes and flavorful spices is complemented with the indulgence of melted cheese. This stuffed flatbread is perfect for breakfast or any meal, served with a side of cool raita. Here’s how you can make this irresistible Cheesy Aloo Paratha!
Ingredients:
| Ingredients | Quantity |
|---|---|
| Whole wheat flour (Atta) | 1 cup |
| Oil | 1 tsp |
| Salt | 1/4 tsp |
| Water | As required |
| Potatoes (boiled and mashed) | 2 |
| Oil | 1 tsp |
| Dry red chili (broken) | 1 |
| Cumin seeds (jeera) | 1/2 tsp |
| Asafoetida (hing) | A pinch |
| Green chili (finely chopped) | 1 |
| Ginger (grated) | 1 inch piece |
| Onion (finely chopped) | 1 |
| Turmeric powder | 1/4 tsp |
| Coriander powder | 1/2 tsp |
| Cumin powder | 1/2 tsp |
| Garam masala powder | 1/2 tsp |
| Chaat masala powder | 1/2 tsp |
| Grated cheese | 1/4 cup |
| Fresh coriander leaves | 4 leaves (finely chopped) |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Cuisine: North Indian
Course: Breakfast
Diet: Vegetarian
Instructions:
-
Prepare the Dough:
- In a large mixing bowl, combine whole wheat flour, salt, and oil. Gradually add water and knead to form a soft dough.
- Cover the dough with a damp cloth or plastic wrap and let it rest for 15-20 minutes. Resting helps in making the dough more pliable.
-
Prepare the Masala Filling:
- Wash the potatoes, add them to a pressure cooker with water and a pinch of salt, and cook for about 3 whistles. Once cooked, peel the skin off and mash the potatoes thoroughly.
- Heat 1 tsp oil in a pan. Add the broken dry red chili and cumin seeds. Let them splutter for a few seconds.
- Add a pinch of asafoetida (hing), finely chopped onion, green chili, and grated ginger. Stir well and sauté until the onions become soft.
- Now add the mashed potatoes, followed by turmeric powder, coriander powder, cumin powder, garam masala powder, chaat masala, and salt. Mix everything well and cook for 3-4 minutes on medium heat. This will allow the flavors to blend beautifully.
- Finally, add the grated cheese and fresh coriander leaves, and mix well. Set the filling aside to cool.
-
Assemble the Paratha:
- After the dough has rested, knead it once more to make it smooth. Divide the dough into small equal-sized balls.
- Lightly flour the rolling surface. Take one dough ball, roll it out into a small circle. Place a spoonful of the prepared potato and cheese filling in the center.
- Carefully fold the edges of the dough over the filling and pinch them together to seal the paratha. Gently press the filled dough ball between your palms to flatten it slightly.
- Roll the stuffed dough ball into a flat circle (roti) using a rolling pin. Be careful while rolling so that the filling does not spill out.
-
Cook the Paratha:
- Heat a griddle or tawa over medium heat. Once hot, place the rolled paratha onto the griddle.
- Cook for 1-2 minutes, until you see small bubbles forming on the surface. Flip the paratha and apply a little ghee or oil on the cooked side.
- Flip again and apply ghee or oil on the other side. Press gently with a spatula to ensure even cooking on both sides, until the paratha is golden brown and crispy.
-
Serving:
- Once cooked, remove the Cheesy Aloo Paratha from the tawa and serve hot.
- It pairs wonderfully with cool raita, such as boondi raita or tadka raita, or even a simple cucumber salad.
Tips:
- You can experiment with different types of cheese, such as mozzarella or cheddar, to give the paratha a different flavor profile.
- For a spicier version, increase the amount of green chilies or add chili powder to the filling.
- The dough should not be too soft or too stiff; it should be smooth and easy to roll.
Enjoy your Cheesy Aloo Paratha, a delicious and filling meal that brings warmth and comfort to your breakfast table!
