Punjabi Paneer Aloo Paratha

Aloo Paneer Paratha served on wooden platter

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

Course Main Course

Cuisine Indian

Keyword Aloo Paratha Recipe, Paneer Recipes, Parantha Recipe, Stuffed Paratha Recipes, Types of Parathas

Prep Time 15

Cook Time 15

Total Time 30

Servings 5 Parathas

Author Priyanka

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.