Aloo Paneer Paratha is a delicious variation of the classic Aloo Paratha, where paneer (Indian cottage cheese) is added to the potato filling. Here’s a recipe to make Aloo Paneer Paratha:


Aloo paneer pratha recipe-


For the dough:

2 cups whole wheat flour

Water (as needed)

Salt (to taste)

Oil (for cooking)

For the potato and paneer filling:

4 medium-sized potatoes

200 grams paneer, grated or crumbled

1 small onion, finely chopped

2 green chilies, finely chopped

1/2 teaspoon grated ginger

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (optional)

1/2 teaspoon garam masala (Indian spice blend)

Salt (to taste)

Fresh coriander leaves, chopped (for garnish)

Ghee or oil (for cooking)

Instructions recipe for Aloo paneer pratha recipe:

Boil the potatoes until they are tender. Peel the skin off and mash them in a bowl. Set aside. In a pan, heat a tablespoon of oil. Add cumin seeds and let them splutter. Add the finely chopped onion, green chilies, and grated ginger to the pan. Sauté until the onions turn translucent. Add turmeric powder, red chili powder (if desired), garam masala, and salt. Mix well and cook for a minute. Add the mashed potatoes and grated paneer to the pan. Mix thoroughly, ensuring that the spices are evenly incorporated. Cook for a few minutes until the filling is well combined and heated through. Remove the pan from heat and let the potato-paneer filling cool down. In a mixing bowl, combine the whole wheat flour, salt, and water. Knead it into a soft and pliable dough. Cover the dough and let it rest for about 15 minutes. Divide the dough into small balls, approximately the size of a golf ball. Take one dough ball and flatten it with your palm. Dust it with flour and roll it into a small circle, about 4-5 inches in diameter. Place a portion of the potato-paneer filling in the center of the rolled-out dough circle. Bring the edges of the dough together to cover the filling and pinch to seal it. Flatten the stuffed dough ball and dust it with flour. Roll it gently into a larger circle, about 6-7 inches in diameter. Take care not to let the filling break through the dough. Heat a griddle or a non-stick pan over medium heat. Place the rolled-out paratha on the hot griddle. Cook until small bubbles start to form on the surface. Flip the paratha and drizzle some ghee or oil on top. Press down lightly with a spatula and cook until both sides are golden brown and crispy. Remove the cooked paratha from the griddle and repeat the process with the remaining dough balls and filling. Garnish the Aloo Paneer Paratha with freshly chopped coriander leaves. Serve hot with yogurt, pickle, or any chutney of your choice.

Enjoy your flavorful Aloo Paneer Paratha!

aloo paneer paratha recipe

aloo paneer pratha 

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