Paneer Aloo Paratha Recipe
User Reviews
5
Paneer Aloo Paratha Recipe
Description
This recipe begins with making a multi-grain flour dough by kneading flour with water and letting it rest to set. Meanwhile, the filling is prepared by combining crumbled paneer, boiled and cooled potatoes, minced garlic, fresh chilies, and a blend of spices including coriander seeds, cumin seeds, chili powder, chat masala, and garam masala, with chopped fresh mint leaves for freshness.
A small ball of dough is rolled into a small disc, filled with the paneer-aloo mixture, and sealed tightly before rolling again into a larger disc. The paratha is cooked on a greased griddle over medium heat, flipped several times while applying oil to achieve a nicely browned and crispy exterior. The paratha pairs well with yogurt to balance the spices.
The recipe yields six parathas depending on filling amount and size. Cooling boiled potatoes prior to mixing helps maintain texture. Rolling the paratha thin promotes crispiness. The spice level can be adjusted according to preference. Nutritional values vary based on ingredient brands and amounts.
Ingredients
- 100 g paneer aka cottage cheese
- 250 g potato boiled; aka Aloo
- 3 garlic cloves
- 1-2 chilies
- 1 teaspoon salt
- 1 teaspoon coriander seeds
- ½ teaspoon chat masala
- 1 teaspoon cumin seeds
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- few mint leaf fresh
- cooking oil for frying
- 1 ½ cups multi-grain flour 250 g
- 1 ¼ cups water
Instructions
Make the dough
- Knead the dough using water and flour.
- Refrigerate it for 20-30 minutes to set.
Paneer potato mixture
- Into a mixing bowl, combine paneer, aloo, garlic, and all the spices.
- Mix well and set aside.
Preapare paratha
- Take a small ball of dough. Roll it to a small disc using dry flour.
- Fill the centre with paneer-aloo filling and seal the paratha edges.
- Using dry flour, roll it to a big disc.
Fry the paratha
- Transfer the paratha to the medium-hot greased griddle.
- Cook for 2-3 minutes and flip. Apply oil and flip agian.
- Cook for a minute and repeat the process with other side too.
- Fry paneer aloo paratha until it is nicely brown on both sides.
- Serve with yogurt!
Notes
- The paneer aloo filling quantity makes approximately six parathas, depending on size and filling thickness.
- Cool boiled potatoes completely before mixing to maintain filling texture.
- Rolling the paratha thinly results in a crispier flatbread.
- Spice amounts can be adjusted to taste; this recipe is mild in oil and spice by default.
- Serve the paratha hot with yogurt for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 215kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 453mg | 19% |
| Potassium | 271mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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