Cheese Aloo Paratha
Aloo paratha has always been a beloved choice on Indian breakfast and brunch menus. But when you add gooey cheese to the filling, you get the irresistible Cheese Aloo Paratha, a dish that is comforting, indulgent, and satisfying all at once.
This cheese aloo paratha recipe combines the creaminess of mashed potatoes with the richness of melted Britannia The Laughing Cow Mozzarella Cheese – Diced, along with a mix of flavourful spices. The result? A cheesy aloo paratha that’s crisp on the outside, soft inside, and bursting with taste. Whether served with yoghurt, tangy pickles, or just on its own, it’s the perfect dish for lazy weekends, festive brunches, or even quick dinner fixes.
How to Make
- 1.
Mash the boiled potato in a bowl until smooth.
- 2.
Add chopped onions, ginger, coriander leaves, and Britannia The Laughing Cow Mozzarella Cheese - Diced.
- 3.
Season with Kashmiri chilli powder, chaat masala, cumin powder, coriander powder, amchur powder, and salt. Mix well to prepare the stuffing.
- 4.
In another bowl, combine wheat flour, cumin powder, and salt. Gradually add water and knead into a soft, non-sticky dough. Grease with oil or ghee, cover with a damp cloth, and let it rest for 20 minutes.
- 5.
Once rested, take a medium-sized dough ball, roll it into a small circle, and place the cheese-potato filling in the center.
- 6.
Pleat the edges, seal the filling, and roll again into a paratha with gentle pressure, dusting with flour as needed.
- 7.
Heat a tawa, place the rolled paratha, and cook until one side is partly done. Flip, brush with ghee, and cook both sides until golden brown with slight crisp spots.
- 8.
Serve hot with yoghurt, butter, or tangy pickle.
Fun Facts / Things to Know
- Parathas are ancient: The concept of stuffed parathas dates back centuries in Indian households as a way to make meals hearty and wholesome.
- Cheese makes it global: While aloo parathas are traditional, adding cheese gives it a fusion flair that appeals to both Indian and international palates.
- Pickle pairing tip: North Indian households often pair parathas with homemade mango or lemon pickles for a tangy twist.