Skip to Content

Easy Peasy Aloo Paneer Paratha (Sadly, there are no peas in this recipe)


Want a bite?

It would be awesome if I actually added peas to my Easy Peasy Aloo Paneer Paratha. I wish I had thought of the ironic jokes I could have made before I rolled them. Oh well. I’m sure these would be delicious with peas too! I served my paratha with Crispy Tindora and Sweetcorn Curry which are not traditionally served together but the combination does work! There are a few different parts to this recipe but you can make the filling ahead of time and keep it in the fridge until you’re ready to roll! Do try making your own paratha, they are simple and scrummy- the only rule is that you have to use ghee (or margarine) to shallow fry them… Because it’s the law!

Easy Peasy Aloo Paneer Paratha (makes around 18 paratha)

Ingredients for the stuffing

3 medium potatoes, boiled and mashed
1 large onion, minced (really finely)
4 cloves garlic, minced
2 tbsp ginger, minced
½ cup finely chopped coriander
1 green chilli, minced (more or less if you prefer)
Juice from 1 lemon
1 ¼ cup grated paneer
1 tsp garam masala
2 tbsp sunflower oil
1 tbsp cumin seeds
1 tsp cumin seed powder
1 tsp coriander seed powder
½ cup sour cream (this enriches the mixture and helps to bind it)
Salt to taste

Method to cook the stuffing

1. Heat the oil in a wok or large non-stick pan and add the cumin seeds, onion, ginger, garlic and chilli. Cook until the oil separates from the onion mixture.

paratha 1

2. Add the paneer, mashed potatoes, lemon juice, cumin seed powder, coriander seed powder, sour cream, coriander and salt. Cook until it comes away from the sides of the pan. Leave to cool.

paratha 2

Mashed potatoes like you’ve never tasted! Spoon anyone?

Ingredients for the dough

paratha 3

I used this flour

4 ¼ cups chapatti flour, plus extra for rolling (I used medium but the brand had put a little too much brown flour in it for my liking, although this results in healthier paratha)
¾ cup sunflower oil
2 tsp salt
2 cloves garlic, crushed
2 cups boiling water
AND ghee, oil or margarine to fry the paratha (don’t use butter because it will burn)

paratha 4

Me? Getting my hands dirty? This is a rare moment
1. Combine all the ingredients and stir with a spoon until it’s at the right temperature to knead with your hands. Knead into a dough for a few minutes until the sides come clean. The dough should be soft but not sticky.
paratha 5
Roll the dough into balls this size
paratha 6
It’s better when you get someone else to do them for you!

Method to roll

paratha 7

Roll this 3 inches wide, dusting with flour if you need to
paratha 8
Roll a ball of filling and place on top of the dough
paratha 9
Pull the dough over the filling and press down, taking care not to break the dough
paratha 10
Dust this with flour and flip over. You will need to roll the other side
paratha 11
Gently roll to 5 inches wide
paratha 12
Like this
paratha 13
Try to aim for this thickness, or as thin as you can without breaking the dough
paratha 14
Pan fry with ghee until golden brown on both sides
paratha inside
Shovel as much as you can into your mouth!
I’m joking. I don’t do that. Honest.

Share this recipe

← Previous
Tindora, Tindora, Tindora!
Next →
Indigo- Restaurant Review