Hot and crispy Boursin Aloo Paratha are Indian flatbreads with a potato and Boursin cheese filling. These Indian-inspired parathas have a little French twist with the herby, garlicky soft cheese.
The surprising flavour combination works so well together! They’re fresh, flavoursome and just a little spicy.
Serve Boursin Aloo Paratha steaming hot with your favourite pickles and chai. They’re also delicious with garlic mushrooms.
My Boursin Aloo Paratha are…
- Vegetarian
- Made with wholewheat chapati flour
- Comforting and flavoursome
- A taste of home
For all my Bour-sins
I remember sneaking spoonfuls of Boursin garlic and herb cheese or those little French roulé cheeses from the fridge as a child.
A thin shave of the herb-encrusted log, or a quick whip ’round the sides of the round so it wasn’t obvious a chunk was missing.
After my small, sticky fingers rewrapped it in foil, you’d never know an illegal activity had taken place in our little Yorkshire kitchen.
My mum would later ask my brother and I where all the Boursin was and we’d exchange glances in a criminal fashion, for we were both guilty of this cheese theft.
I later discovered that such cheeses could be used for more than just globbing straight into my mouth. I’d melt it into pasta sauce, blitz it into broccoli or mushroom soup and spread it in my sandwiches.
Enter: The Boursin Aloo Paratha
A more recent application for such a rich and flavoursome cheese comes in the form of Aloo Paratha; A crispy Indian flatbread that’s what I’d consider a breakfast food of champions. It’s simple, home-style cooking which calls for easy spicing and just a little technique.
How to cook potatoes for Aloo Paratha (Spoiler: Do not boil them)
I’m often asked how to prevent a wet or sticky filling when making filling for Aloo Paratha. It’s no secret that I rely on my microwave for a great deal of meal prep shortcuts and this is one of those moments.
If your Aloo Paratha filling is wet, sticky or sloppy, it’s because they’re full of moisture. Start with a fluffy roasting potato like Maris Piper or King Edward.
Microwave the potatoes in their skins, until they’re very soft and tender to the squeeze. Let them cool and then peel off the skins. The insides will steam and excess moisture will evaporate this way.
Don’t bother boiling the potatoes. This is a sure-fire way to make a sloppy Aloo Paratha filling which will be impossible to stuff inside dough and roll out. They can split and break if you boil them.
Steps for making Boursin Aloo Paratha
Scroll down for the full list of ingredients.
1. Make the paratha dough
In a large bowl or thali, mix together the wholewheat atta (chapati flour), gram flour, salt and parsley. Make a well in the centre and gradually add the water. Use your hands to bring the mixture together.
Once it starts looking like a shaggy mixture and more like a dough, knead for 1-2 minutes. Add the oil and continue to knead for a further 2 minutes until smooth and soft.
Cover with a damp tea towel and allow the dough to rest for 15 minutes before dividing into 6 equal balls.
2. Prepare the potato and Boursin filling
Peel the cooked and cooled potatoes. Mash them in a bowl. Add all the remaining ingredients for the filling except the Boursin and use clean hands to mash everything together.
Add the Boursin and roughly break it into small pieces. It should crumble a little. Fold this in, taking care not to mash it smooth. The mixture should hold its shape when rolled into a ball.
Divide the mixture into 6 large balls.Next, divide the rested dough into 6 balls, about the same size as the potato filling. Cover again.
3. Stuff the dough with potato and Boursin filling
Dust the dough with some plain flour. Roll or pat the dough out to about 8cm in diameter, keeping the centre thicker than the sides. I like to use my hands for this. Refer to my video if you’re a visual learner or see my guide to stuffing paneer paratha here.
Place a portion of potato filling on top and gently coax the dough around the filling, carefully stretching it to enclose. I like to form a modak or kibbeh shape at the top where it tapers and then pat down. Gently roll into a smooth ball (do not press it hard). I find this creates the most even coverage.
Pinch the dough together to fully seal the filling inside the paratha dough. There should be absolutely no gaps or holes the filling could escape from during rolling.
Repeat this process for the remaining portions of paratha dough and potato Boursin filling.
4. Roll out the paratha
Dust the dough and a clean, dry work surface or rolling board with plain flour and place it seam-side dough.
Use your first three fingers to press the dough into a round shape, about 5-cm wide. Try to keep the surface as even as possible.
Use a rolling pin to roll the paratha out into a circle, about 22-cm wide. Dust with extra flour as necessary.
The Boursin Aloo Paratha is now ready to cook.
5. Cook the Boursin Aloo Paratha
Slap the paratha down onto a preheated tawa and cook set over a medium-high heat for 30-40 seconds. Flip it over with a spatula and apply a small amount of oil or ghee all over the partially-toasted surface of the paratha. Allow this side to cook for a minute before flipping it over and applying oil on the second side.
Well rolled paratha should puff up but it’s not essential and won’t make a difference to the flavour. Once it is golden brown all over, remove from the tawa.
Keep warm on a plate lined with a kitchen towel. Repeat for the remaining paratha.
Boursin Aloo Paratha Recipe | How to make Aloo Paratha with Cheese | Paratha with French Cheese
Boursin Aloo Paratha
Hot and crispy flatbreads with a potato and Boursin cheese filling. These Indian-inspired parathas have a little French twist with the herby, garlicky soft cheese. The surprising flavour combination works so well together! Fresh, flavoursome and just a little spicy. Serve hot with your favourite pickles and chai.
Ingredients
For the filling
- 4 medium-sized potatoes (650g), steamed, microwaved or baked with their skins on until tender, cooled
- 150g Boursin with garlic and herbs
- 1 tsp minced ginger
- 2-3 green chillies, finely chopped
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/4 tsp ajwain
- 3/4 tsp salt
For the dough
- 350 g wholewheat chapati atta
- 2 tbsp chickpea flour, besan
- 1/2 tsp salt
- 3 tbsp finely chopped flat-leaf parsley (leaves only)
- 260 ml warm water
- 1 tbsp oil
You will also need
- 3 tbsp ghee or oil, for spreading whilst cooking
- 2 tbsp finely chopped parsley leaves
- 4-5 tbsp additional wholewheat chapati atta, for rolling out the paratha
Instructions
<ol><li>To make the dough: In a large bowl or thali, mix together the wholewheat atta (chapati flour), chickpea flour, salt and parsley. Make a well in the centre and gradually add the water. Use your hands to bring the mixture together. Once it starts looking like a shaggy mixture and more like a dough, knead for 1-2 minutes. Add the oil and continue to knead for a further 2 minutes until smooth and soft. Cover with a damp tea towel and allow the dough to rest for 15 minutes.</li><li>To make the filling: Peel the cooked and cooled potatoes. Mash them in a bowl. Add all the remaining ingredients for the filling except the Boursin and use clean hands to mash everything together. Add the Boursin and roughly break it into small pieces. It should crumble a little. Fold this in, taking care not to mash it smooth. The mixture should hold its shape when rolled into a ball. Divide the mixture into 6 large balls.</li><li>Next, divide the rested dough into 6 balls, about the same size as the potato filling. Cover again.</li><li>Pre-heat the tawa or frying pan.</li><li>Roll or pat the dough out to about 8cm in diameter. Place a portion of potato filling on top and pinch the dough together to fully enclose it inside. There should be no gaps or holes the filling could escape from during rolling. Watch my video for a visual guide.</li><li>Working on a floured surface, gently use your middle three fingers (palm-side down) to pat the dough into a thick round disc, starting from the centre and working your way outwards. This will help distribute the filling evenly.</li><li>Now, place the disc on a rolling board or clean work surface and use a rolling pin to gently roll the Aloo Paratha in a circular motion, between the centre and edges, but not too much over them. You can use your hands to turn it as you roll. Once it reaches the desired size, carefully roll up and down a few times to even out the surface. The paratha is now ready to be cooked.</li><li>To cook the paratha: Slap the paratha down onto a preheated tawa and cook over a medium heat for 30-40 seconds. Flip it over with a spatula and apply a small amount of oil all over the seared surface of the paratha. Allow this side to cook for a minute before flipping it over and applying oil on the second side. Well rolled Aloo Paratha should puff up slightly. Turn and cook again. Once it is golden brown on both sides, remove from the tawa. Keep warm on a plate lined with a kitchen towel. Repeat for the remaining parathas.</li><li>Serve hot with your favourite pickle. You can add an additional dollop of Boursin and chopped parsley on top if you like!</li></ol>
Notes
- Freeze cooked Boursin Aloo Paratha in a stack, separated with sheets of baking parchment. Wrapped the stack well in cling film and aluminium foil for up to 3 months. Reheat from frozen, in a pre-heated frying pan or tawa. No need to thaw first.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 691Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 19mgSodium: 940mgCarbohydrates: 99gFiber: 17gSugar: 7gProtein: 19g
If you like this, you’ll love my recipe for Paneer Paratha
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