Cheesy Aloo Paratha: A Delicious Twist on the Classic North Indian Breakfast
Aloo Parathas are a beloved part of North Indian cuisine, often enjoyed as a hearty breakfast or a comforting dinner. These traditional potato-stuffed flatbreads are usually made from whole wheat flour and filled with a simple, spiced potato mixture. However, this version takes the classic recipe up a notch by adding cheese to the stuffing, creating a delightful fusion of flavors that will surely win over your taste buds. Imagine the crispy, golden exterior giving way to a warm, cheesy, and flavorful interior – this Cheesy Aloo Paratha is an irresistible twist on the traditional!
The combination of mashed potatoes, aromatic spices, and melted cheese tucked inside soft whole wheat dough creates a filling and satisfying dish. Pair it with a side of tangy Boondi Raita and fresh Dhaniya Pudina Chutney, and you’ve got the perfect North Indian breakfast or a comforting dinner option for the whole family. Whether you’re preparing it for a weekend brunch or a weekday dinner, this recipe is sure to become a family favorite.
Ingredients for Cheesy Aloo Paratha
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Oil | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Water | As needed to knead the dough |
| For the Stuffing | |
| Potato (Aloo) | 2, boiled, peeled, and mashed |
| Oil | 1 teaspoon |
| 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 (grated) | 1/4 cup |
| Fresh Coriander (Dhania) Leaves | 4 sprigs, finely chopped |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves: 4 Parathas
Instructions for Making Cheesy Aloo Paratha
Step 1: Prepare the Dough
- Begin by preparing the dough for the parathas. In a large bowl, combine the whole wheat flour, salt, and oil. Gradually add water, little by little, and knead into a soft, smooth dough.
- Cover the dough with a damp cloth and set it aside to rest for 15-20 minutes. The dough should be soft and pliable but not too sticky or hard.
Step 2: Prepare the Stuffing
- Pressure cook the potatoes for 3 whistles or until they are soft. Once cooked, peel the potatoes and mash them thoroughly.
- In a non-stick pan, heat the oil over medium heat. Add the dry red chilli and cumin seeds. Once they begin to splutter, add a pinch of asafoetida (hing) to the pan.
- Add the finely chopped onions, green chillies, and grated ginger. Sauté the mixture until the onions become translucent.
- Add the mashed potatoes, turmeric powder, coriander powder, cumin powder, garam masala powder, and chaat masala powder. Stir everything together and cook for 3-4 minutes, allowing the flavors to meld.
- Taste the stuffing and adjust the salt level. Keep in mind that the cheese and chaat masala will add some saltiness, so add salt cautiously.
- Once the stuffing is well-combined, remove it from heat and stir in the grated cheese and freshly chopped coriander leaves. Set aside and let it cool to room temperature.
Step 3: Roll and Stuff the Parathas
- After the dough has rested, knead it again briefly to make it smooth and soft. If necessary, add a little oil to help soften the dough.
- Divide the dough into 4 equal portions and shape each portion into a ball.
- Dust your work surface with flour and roll out one ball of dough into a small circle, about 3-4 inches in diameter.
- Place a generous spoonful of the potato and cheese stuffing in the center of the rolled-out dough circle. Carefully gather the edges of the dough over the stuffing to enclose it completely. Pinch the edges to seal the dough.
- Gently flatten the stuffed dough ball, then dust with a little flour and roll it out into a slightly larger circle, being careful not to let the stuffing spill out.
Step 4: Cook the Parathas
- Heat a tawa or non-stick pan over medium heat. Once hot, place the rolled paratha onto the pan.
- Cook the paratha for 1-2 minutes on each side until light golden brown spots appear. Apply a small amount of oil, ghee, or butter to both sides of the paratha as it cooks, ensuring a crisp and golden texture.
- Once both sides are cooked, remove the paratha from the pan and set it aside. Repeat the same process with the remaining dough balls and stuffing.
Step 5: Serve
- Serve the Cheesy Aloo Parathas hot with a side of refreshing Boondi Raita and tangy Dhaniya Pudina Chutney for the perfect North Indian breakfast or dinner.
- These parathas are also great when paired with yogurt or pickle for an added burst of flavor.
Tips for Perfect Cheesy Aloo Paratha
- For an extra cheesy twist, you can experiment by adding different types of cheese like mozzarella, cheddar, or a mix of your favorites.
- Be careful when adding salt to the stuffing, as cheese and chaat masala already contribute saltiness.
- If the dough feels too dry while kneading, add a little more water. If it feels too sticky, sprinkle a little extra flour.
- You can make the dough and stuffing ahead of time for a quicker breakfast or dinner.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250-300 kcal per paratha |
| Protein | ~6g |
| Fat | ~12g |
| Carbohydrates | ~35g |
| Fiber | ~4g |
| Sodium | ~250mg |
| Calcium | ~80mg |
| Iron | ~2mg |
Conclusion
Cheesy Aloo Paratha is a fantastic variation of the traditional potato-stuffed flatbread, offering a creamy, savory filling that is perfect for breakfast or dinner. The combination of spiced mashed potatoes, aromatic spices, and gooey cheese wrapped in soft, whole wheat dough makes for a satisfying and delicious meal. Pair it with your favorite chutneys or raita for a wholesome experience that’s sure to become a family favorite.
