This aloo paneer paratha recipe is an interesting stuffed paratha recipe where the goodness of paneer is added to the popular aloo paratha recipe. This is a kind of ‘spinoff’ flatbread recipe where a paratha is stuffed with spicy paneer and potato filling and then roasted on a hot tawa or griddle.

Often when I am in the mood for some aloo paratha but feel guilty of having too much potato in a meal, I replace some of it in the spicy filling with some grated paneer. Paneer cheese bulks up the paratha by adding protein and reducing the carbohydrate content. If you are looking for simple paneer recipes, then you have one right here.

Here in this blog post, I have shared step-by-step recipe instructions for an easy stuffed paratha recipe using paneer and aloo. In addition to this, you will also find a list of other easy-to-make paratha recipes. Since we are on the topic of paneer, I have also included some of the simple paneer recipes from my blog.

Aloo Paneer Paratha served on wooden platter

Table of Contents

Ingredients for Paneer Aloo Paratha recipe

Potatoes – boiled, peeled and grated
Paneer – grated
Whole Wheat Flour
Ghee – alternate would be any neutral-flavoured oil
Garlic greens – finely chopped. Alternate would be Spring Onion or Onions
Green Chilies – finely chopped
Fresh Coriander leaves – finely chopped
Powdered Spices – Coriander Powder, Cumin Powder, Dry Mango Powder (Amchur), Garam Masala Powder, etc

Aloo Paneer Paratha Recipe Instructions

Paratha Dough – Start by rubbing the flour with ghee or oil, salt, and a pinch of carrom seeds (ajwain). Then gradually add water and knead it into a soft dough. Cover the bowl with a kitchen towel and keep it aside

Paratha Stuffing – In a mixing bowl, add the grated boiled potatoes and paneer. Give it a mix. Now add the finely chopped garlic greens, green chilies, and fresh coriander leaves. Add the dry spice powders and mix everything. Add salt at the end
Making the Parathas – Pinch off a big dough ball and flatten it on a lightly floured surface using a rolling pin. Once it is around 3 inches in diameter, lift it and flatten the edges a bit more using your fingers. Place a generous helping of potato stuffing at the center and start gathering the edges of the dough together while sealing the stuffing inside.
Sprinkle some more flour on the surface and start rolling the dough ball into a thin disc. Apply uniform pressure while rolling so that it spreads out evenly
Heat a thick bottom tawa or griddle and place the rolled paratha on it. Let it cook on both sides before applying ghee and frying. Once it turns golden on both sides, take it off the tawa and serve it with chutney, achaar, and dahi. The paneer aloo paratha is ready to eat.

Pro Tips & Tricks for perfect Paneer Aloo Paratha recipe

Dough for Paratha – The dough for stuffed paratha has to be semi-stiff so that when you put in the paratha stuffing, it can be easily rolled without cracking or breaking off at the edges.
For perfectly crispy tawa-stuffed paratha, rub some oil or ghee into the flour before adding water to knead the dough. To enhance the flavor, add some salt and ajwain (carrom seeds) as well.
Perfect Paratha Stuffing – Make sure that there is a minimum amount of moisture in the paratha stuffing otherwise it will moisten the dough while rolling the parathas and cause the edges to break.
Cooking the Paratha – The Paratha needs to be cooked on a gentle heat on both sides so that it cooks properly and becomes crispy without burning

Serving suggestions for Aloo Paneer Paratha

Homemade aloo paratha goes best with a bowl of spiced yogurt or thick curd, spicy green chutney, and some pickles. A trendy way of serving paratha is with a big dollop of unsalted white butter! That loads it up with a ton of flavour, that comes along with a serious helping of calories.

Some people like to have their stuffed paratha with some gravy-based side dish like chole or chana masala to make it into a complete meal.

Punjabi Methi Paratha recipe — Punjabi Methi Paratha

Punjabi Paneer Parathas Recipe — Punjabi Methi Paratha

More easy paratha recipes

More simple paneer recipes to go with roti

Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!

Follow me or Subscribe to my Channel

Punjabi Paneer Aloo Paratha

Priyanka

This aloo paneer paratha recipe is an interesting stuffed paratha recipe where the goodness of paneer is added to the popular aloo paratha recipe.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Indian

Servings 5 Parathas

Equipment

Stove Top
Skillet or Tawa
Mixing Bowl

Ingredients

2 Potatoes – boiled, peeled and grated
100 gms Paneer – grated
2 cups Whole Wheat Flour
1 tbsp Ghee – alternate would be any neutral-flavoured oil
2 tbsp Garlic greens – finely chopped. Alternate would be Spring Onion or Onions
2 Green Chilies – finely chopped
4 tbsp Fresh Coriander leaves – finely chopped
1 tsp Coriander Powder
½ tsp Cumin Powder
½ tsp Amchur or Dry Mango Powder
¼ tsp Garam Masala Powder

Instructions

Paratha Dough – Start by rubbing the flour with ghee or oil, salt, and a pinch of carrom seeds (ajwain). Then gradually add water and knead it into a soft dough. Cover the bowl with a kitchen towel and keep it aside
2 cups Whole Wheat Flour, 1 tbsp Ghee
Paratha Stuffing – In a mixing bowl, add the grated boiled potatoes and paneer. Give it a mix. Now add the finely chopped garlic greens, green chilies, and fresh coriander leaves. Add the dry spice powders and mix everything. Add salt at the end
2 Potatoes, 100 gms Paneer, 2 tbsp Garlic greens, 2 Green Chilies, 4 tbsp Fresh Coriander leaves, 1 tsp Coriander Powder, ½ tsp Cumin Powder, ½ tsp Amchur or Dry Mango Powder, ¼ tsp Garam Masala Powder
Making the Parathas – Pinch off a big dough ball and flatten it on a lightly floured surface using a rolling pin. Once it is around 3 inches in diameter, lift it and flatten the edges a bit more using your fingers. Place a generous helping of potato stuffing at the center and start gathering the edges of the dough together while sealing the stuffing inside.
Sprinkle some more flour on the surface and start rolling the dough ball into a thin disc. Apply uniform pressure while rolling so that it spreads out evenly
Heat a thick bottom tawa or griddle and place the rolled paratha on it. Let it cook on both sides before applying ghee and frying. Once it turns golden on both sides, take it off the tawa and serve it with chutney, achaar, and dahi. The paneer aloo paratha is ready to eat.