Aloo Cheese Paratha

  • 16 Apr - 22 Apr, 2022
  • Mag The Weekly
  • Cookery


For the Dough:

· 4 cups all-purpose flour

· 1½ teaspoon salt

· ¼ cup oil

· ¾ cup water, lukewarm

For the Potato Mixture:

· 2 cups potatoes, boiled

· 1-2 tablespoons green chillies, sliced

· ½ cup coriander, chopped

· 1 teaspoon salt

· 1 teaspoon red chilli powder

· 1 teaspoon red chilli flakes

· 1 teaspoon cumin powder

· 2 tablespoons coriander seeds, crushed

For cooking:

· 1½ cup mozzarella cheese, grated

· 1½ cup cheddar cheese, grated

· Oil, as required


In a bowl, add all-purpose flour and salt. Whisk until combined. Add water and oil. Mix well and knead into a smooth soft dough. Cover with a damp cloth and rest for 15-20 minutes. In a bowl, add potatoes, onion, coriander, salt, red chilli powder, red chilli flakes, cumin powder, crushed coriander seeds, green chillies and mix it well. The potato mixture is ready. Set aside. Take the prepared dough and divide it into four parts. Make dough balls and roll them out into rectangular shape. Spread the prepared potato mixture on one half of this rectangular sheet. Add both the grated cheeses on top. Flip the other half on top and seal the sides by pressing with the tip of your finger. Transfer to a preheated griddle. Once the side is half cooked. Add oil and flip. Cook from both sides until fully cooked and crispy. Cut into small squares and serve with any chutney of your choice.