Stuffed Potato and Cottage Cheese Paratha Aloo paneer paratha, or stuffed potato and cottage cheese paratha, is a delicious and healthy variety of a stuffed pan-fried Indian bread. Cook Time Prep time: 15 min. Instructions Cook the potatoes in pressure cooker until whistles. Allow them to cool. Peel the skin and mash or grate. Grate or crumble paneer. If the paneer just came from the refrigerator, wait minutes before you grate it. Otherwise, it will be hard to grate. In a bowl or vessel, add potatoes, grated paneer, cumin powder, coriander powder, red chili powder, coriander leaves, and salt.
Add green chilies also, if using. Mix everything properly. Your stuffing is ready. In a mixing bowl, add wheat flour, salt, and water. Knead the dough, adding a little water at a time. The consistency of dough should be like regular chapati dough. Divide both the dough and the potato-paneer filling into an equal number of medium-sized balls.
Take one ball of dough and roll it with a help of wheat flour. Place the stuffing in the center of the dough.
Bring the edges or sides of the dough together. Seal it properly. Using a rolling pin, roll the ball evenly into a 5- to 6-inch circle. Dust a little wheat flour while rolling. Heat a tawa over a high flame. Grease the bottom with oil or ghee. Place the paratha in the tawa and roast it. Turn it over when you see golden brown spots on paratha. Cook the other side while applying a little oil or ghee on the top.
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Apply oil or ghee on both sides. Serve hot with curd, pickle, raitha, butter, tomato ketchup, or chutney of your choice. Start adding little water at a time and knead into soft and smooth dough. Cover it and let it rest for 15 minutes. Meanwhile make the stuffing. Take mashed potatoes, green chilies, cilantro and grated ginger in a bowl and mix.
Also mix in salt, amchur, garam masala, red chili powder and cumin powder. Making aloo paratha recipe: After the dough resting time, knead the dough once again for times to smooth it out and divide it into 8 equal portion.
Make smooth ball and flatten it out into disc. Take one flatten ball, roll into inch diameter circle. Put the stuffing inside and seal it by gathering the edges into the center. Flatten it using hand and roll into 6 inch diameter circle. Use dry flour to make rolling easy.
Fry them on hot tawa using oil till both sides gave golden brown spots. Serving: 1 paratha Calories: kcal Carbohydrates: Course: Breakfast. Cuisine: North Indian. Calories: kcal. Alternatively, prick them a few times with a fork and microwave until soft, about 10 minutes. The cooking time depends on the size of your potatoes.
When the potatoes are soft and cooled, remove the skins. Place the peeled potatoes in a bowl and mash with a fork coarsely. Season with garam masala, salt, and pepper to taste and gently stir to combine. Take one ball and roll it out with a rolling pin on a lightly floured surface into an inch circle. Brush half-edge with a bit of water and fold the other end of the dough over the filling, pressing firmly all around the edges to seal.
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Repeat with the remaining balls of dough. To pan-fry Heat a little oil in a large skillet over medium heat. Add one or two stuffed flatbreads and pan-fry until golden brown, pressing down gently on the edges while cooking to ensure they brown evenly. Place on a cooling rack so they'll stay crispy while you fry the rest. Serve with a herb dip , vegan aioli , guacamole or whatever dip you like. Notes If you want to substitute with spelt flour or whole wheat flour you may need to adjust the water quantity because different types of flour have differences in absorbency.
So start with the amount of water as written in the recipe, then add 1 tbsp at a time until the dough is smooth and elastic.
Please read my blogpost for additional information about this recipe. Did you make this recipe?
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Bawarchi of the Week
I filled it with veggie curry and oh my gosh! I wish you an excellent day! Leave a Reply Cancel reply Your email address will not be published.