- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving: 3 People
- Calories: 2145 kcal
- Carbohydrate Content: 344.17 g
- Cholesterol Content: 143 mg
- Fat Content: 51.9 g
- Fiber Content: 26.6 g
- Protein Content: 77.77 g
- Saturated Fat Content: 27.878 g
- Serving Size: 1
- Sodium Content: 15461 mg
- Sugar Content: 19.51 g
- Trans Fat Content: 1.396 g
Aloo Paneer Paratha
Paratha is a common north Indian food, usually served in breakfast, especially in the Punjab region. Parathas are made with different vegetables, paneer, and potato stuffing. Across India, you can find a different kind of paratha in India restaurant or any corner of the country. One of the common and popular parathas is Aloo paratha, which is made with stuffed potato, which is easier to make. Nowadays, people like to do experiments with their food and want to make a different kind of Parathas. Here I am sharing an easy and delicious recipe of aloo paneer paratha, which has a stuffing of potato, paneer, green chilies, chaat masala, dry mango powder, etc. It is best to serve in breakfast, lunch, or dinner with plain yogurt or pickle.
Ingredients of Aloo Paneer Paratha Recipe
- Potatoes - 750 gm
- Water - 4 Cups
- Cumin seeds - 1 Teaspoon
- Salt - 2 Tablespoons
- Red chili powder - 1 Teaspoon
- Chaat masala - 1 Teaspoon
- Garam masala - 1 Teaspoon
- Dry mango powder - 1 Teaspoon
- Green chili - 2 Tablespoons
- Coriander leaves - 10 gm
- Paneer - 300 gm
- Wheat flour - 250 gm
- Ghee - 3 Tablespoons
How to Make Aloo Paneer Paratha
Step 1: In a pressure cooker, add water, potatoes, and cook until you hear four whistles.
Step 2: Then remove from the heat and drain and peel the potatoes.
Step 3: Properly mash the potatoes and transfer it to a bowl.
Step 4: Then add salt, cumin powder, red chilli powder, garam masala, chaat masala, dry mango powder, green chilli, paneer, coriander and mix them well.
Step 5: In another bowl, add wheat flour, ghee, water and knead a smooth, soft dough. Keep it aside for 15 minutes.
Step 6: Now, take a medium ball from the dough and roll the ball into a small circle.
Step 7: Place required stuffing on the dough circle and seal the edges completely and flatten the dough circle, roll them with a roller to approximately six-inch diameter.
Step 8: Heat a skillet and place the paratha on it and cook it for few minutes on MODERATE heat. Cook it from both sides by applying ghee and shallow fry over LOW heat.
Step 9: Turn it again and pour ghee and cook on LOW heat till turns golden brown.
Step 10: Once done, remove it from the heat and serve hot with curd and green coriander chutney.