Aloo Paneer Paratha (Stuffed Potato and Cottage Cheese Paratha) - Step by Step Recipe

To make 5 medium sized paratha

Ingredients

For  Dough

Wheat flour - 1 and 1/2 cups

Carom seeds / Ajwain - 1/2 tsp (Optional)

Oil - 1 tsp

Salt to taste

For Filling

Mashed Potatoes - 3 (Cook the potatoes in a pressure cooker till 3-4 whistles. Once they cool down, peel and grate them.)

Crumbled Paneer - 3/4 cup

Onion (small sized) - 1 (finely chopped)

Green chilies - 4 (finely chopped)

Ginger - 0.5 inch piece (finely chopped)

Curry leaves - 8-10

Pinch of asafoetida

Turmeric powder - 1/4 tsp

Roasted cumin powder - 1/2 tsp

Dry mango powder / amchur powder - 1/2 tsp

Garam masala - 1/2 tsp (Optional)

Lemon juice - 1 tbsp

Some cilantro (finely chopped)

Oil - 1 and 1/2 tbsp

Salt to taste

Procedure

Making dough for paratha

• Take wheat flour in a mixing bowl. Add carom seeds, 1 tsp of oil and salt to taste. Mix well and start kneading the dough by adding little water at a time. Consistency of dough should be soft like a regular chapati dough. Apply few drops of oil on top and cover it. Let the dough rest for 20 minutes. Meanwhile make the stuffing for paratha.

Aloo Paneer Stuffing (Potato and Cottage cheese stuffing )

• Heat oil in a pan. Add green chilies and ginger. Saute for few seconds till raw smell from ginger goes away.
• Add chopped onion and saute till it turns translucent. Add pinch of asafoetida, turmeric powder, roasted cumin powder, dry mango powder, garam masala and salt to taste. Saute for few seconds.
• Add mashed potato and mix well with spices. Reduce the heat and let it cook for 2 minutes. Keep stirring in between.

• Add crumbled paneer and mix well. Again cook this mixture for a minute.
• Finally add some chopped cilantro and lemon juice. Mix well and cook for 2 minutes till moisture evaporates.
• Switch off the heat and let the stuffing cool down.

Making and roasting of paratha

• Divide the dough and filling into 5 equal parts. Make the medium sized balls out of them.

• Take one ball of dough and roll it like a small puri, keeping middle part thick. Place the stuffing onto it and start making the pleats and gather them at the center. Seal it properly. 

• Follow the same procedure and make rest of the balls. Keep them covered with kitchen towel.

• Take one ball and roll it evenly. Keep it little bit on thicker side. Roast it nicely from both the sides by applying ghee or oil.

• Serve hot with any chutney, raita or tomato ketchup.