Double layered aloo, paneer cheese paratha. A delicious layered paratha with potato, cottage cheese and cheese stuffing. Enjoy the different taste in one paratha.
Paratha or this Indian flatbread can be served in breakfast, lunch or dinner. But usually we make it for breakfast. A delicious and filling dish to start the day. Also sharing the method of only aloo paratha with this double layered paratha. If you feel your potato mixture for stuffing little soggy and difficult to roll, add 1-2 tablespoon roasted chickpea flour or sattu in the potato mixture. Keep aside for 10 minutes and you will get perfectly dry potato mixture.
You need atta or whole wheat flour, boiled potatoes, paneer or cottage cheese, cilantro or coriander leaves, green chilli with cheese and spices to make this paratha
You may like some more paratha recipes on this blog.
Sabudana or tapioca paratha or flatbread with sweet corn, green peas and paneer or cottage cheese. A delicious and easy to make fasting food.
Mixed veg stuffed paratha or pan fried flat bread with oats and whole wheat flour.
Peanut stuffed paratha. If you like the flavour of south Indian dishes then you will love South Indian flavour in this north Indian paratha.
Usually we make aloo paratha, paneer paratha or cheese paratha separately. Or with aloo cheese mixture. But in this recipe you will get all the taste in one paratha. I made it with whole wheat flour or atta but you can use all purpose flour or maida for the dough. Or use half atta and half maida. Choice is your. Maida paratha is definitely more tasty but not healthy at all so better to use atta. To make the stuffing more spicy add more chopped green chilli and red chilli powder or if you are making for kids reduce or skip green chilli. Cheese is also optional. If you don’t like cheese, you can omit it. Always add little salt while boiling the potatoes. Similarly you can use green peas, cauliflower or any stuffings. If you don’t like paneer then you can use any stuffing of your choice instead of paneer.
Whole wheat flour or atta – 1 cup
Salt – 1/2 teaspoon
Oil – 1&1/2 teaspoon
Water – 1/2 cup
For potato stuffing
Potato – 3, boiled
Cilantro or coriander leaves – 3 tablespoon
Green chilli – 2-3, finely chopped
Salt to taste
Cumin powder – 1 teaspoon
Chaat masala powder – 1 teaspoon
Cheese as require
For paneer stuffing
Paneer or cottage cheese – 1/2 cup tightly packed
Salt to taste
Cumin powder – 1/2 teaspoon
Chaat masala – 1/2 teaspoon
Cilantro or coriander leaves – 1/2 teaspoon
Green chilli – 1-2, finely chopped
Oil or ghee for frying paratha
1. In a large bowl mix atta, salt and 1 teaspoon oil. Mix everything well. Now add water gradually and knead the dough. Don’t add entire water in one go. Knead the dough to make soft dough like roti or paratha. Dough shouldn’t be too soft, make a pliable dough. Smear the dough with 1/2 teaspoon oil. Cover and keep aside for 15-20 minutes.
2. Peel and grate the boiled potatoes. You can use potato masher to mash the potatoes. There shouldn’t be any lump. Add salt, chopped cilantro or coriander leaves, green chilli, cumin powder and chaat masala powder. Mix well. If you don’t have chaat masala use anardana powder or dry mango powder/amchur. You can also add little garam masala powder and red chilli powder if you like.
3. In another bowl grate or mash the paneer. I have used homemade paneer. To get the method of making paneer click here. Add salt, cumin powder, chaat masala powder, chopped green chilli and coriander leaves. Mix well.
4. Now knead the dough again. Make small puri like balls. We need three small balls for each paratha.
5. Take one ball and roll with rolling pin into a thin roti. Roll the ball evenly. Sides should be also thin. Roll thin roti as much as you can. Make two roti and place on a plate.
6. Take third ball and make a thin roti again. Spread a thick layer of patato mixture over it leaving the sides. Spread grated cheese over the potatoes. I have Amul diced cheese. A blend of mozzarella and cheddar cheese. So I used it with little cheese slice pieces. You can use any grated cheese.
7. Place a thin roti over it. Press gently with your fingers. Seal the edges by pressing with your finger tips. Spread paneer mixture over it leaving the sides. Cover it with another thin roti. Seal the edges again.
8. Press gently and sprinkle some flour on top and turn upside down. Sprinkle some flour again. Roll it very gently. Don’t press much.
9. Heat a tawa/skillet or pan. Place the paratha on it. Keep the flame low medium to cook the paratha evenly. Flip the paratha upside down and cook the other side till light brown. Press the paratha gently with a spatula.
10. Spread oil or ghee on both sides. And fry the paratha on low medium heat till golden brown. Flip the paratha carefully to avoid breaking like this.
11. You can cut the paratha in four pieces before serving with pizza cutter or knife. I have made three large size paratha with this stuffing. For remaining dough boiled two more potatoes and made simple aloo paratha.
12. For perfectly delicious aloo paratha always take the dough ball smaller than potato mixture. Dip the ball in flour and roll into 5 inch diameter. Make the potato stuffing as above. Place potato mixture in the middle. You can add some grated cheese with potato mixture. Kids will love the cheesy taste.
13. Gather the edges and pinch to seal it properly. After sealing well gently press with your palm. Dip the stuffed ball in flour and roll the paratha evenly. Roll into thin or thick paratha as you like. I like my aloo paratha thin. Don’t press much roll gently.
14. Now fry the paratha on medium high heat. Press the paratha with a spatula. Fry from both sides with oil or ghee.
15. Or you can roll two thin roti. Spread the stuffing on one roti and cover it with another roti. Seal the edges by pressing with your fingers tips. Sprinkle some dry flour and roll the paratha evenly. Fry the paratha as above method.
16. Serve hot paratha with curd or raita, pickle and butter.
1. You can add finely chopped onion in the stuffing.
2. You can make the paratha dough with maida or refined flour or use half refined flour/maida and half whole wheat flour/atta if you want.
3. You can use amchur, garam masala, anardana, red chilli powder or any spices of your choice.
4. Use green chilli according to your taste.
5. Green peas, cauliflower or any stuffing can be used instead of paneer.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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