Cheese Aloo Paratha With Chutney Recipe

Layers of cooked dough stuffed with vegetables and roasted to perfection with cheese all time favorite of kids, making it a complete dish or tiffin for children.

Nutritional info

ingredients
2 Tbsp(25.0 gm) Potato(Boiled Chopped)
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2 Tbsp(15.0 gm) Cheese(Grated)
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1/4 Tsp(0.53 gm) Green Chilli(Chopped)
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1 Tsp(5.0 gm) Ginger Garlic Paste
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1/4 Tsp(0.53 gm) Dry Mango Powder
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1/8 Tsp(0.56 gm) Salt
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4 Tbsp(35.0 gm) Wheat Flour (Whole)
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1/8 Tsp(0.56 gm) Salt
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1 Tsp(4.0 gm) Ghee
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As Required(35.0 ml) Water
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1/4 Cup(11.0 gm) Coriander Leaves(Chopped)
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1/2 Tbsp(5.0 gm) Peanuts
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1/2 Tsp(1.0 gm) Green Chilli(Chopped)
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1/4 Tbsp(3.0 ml) Lemon Juice
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1/4 Tsp(1.0 gm) Salt
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As Required(5.0 ml) Water
  • Boil a potato and keep aside.

  • To make the green chutney, take a blender and add 1 cup coriander leaves, 1 tsp chopped green chilli, 1/2 tsp chopped garlic, 2 tsp lemon juice, 1/4th tsp salt and blend to obtain a smooth paste. Transfer to a serving bowl and keep aside.

  • For the filling take a mixing bowl to add 2 tbsp of previously boiled chopped potato, 2 tbsp grated cheese, 1 tsp ginger garlic paste, 1/4th tsp chopped green chilli, 1/4th tsp dry mango powder, 1/8th tsp salt, mix well and keep aside.

  • To make the dough take a fresh mixing bowl to add 4 tbsp wheat flour, 1/8th tsp salt and mix well. Adding a little water knead it into a soft dough and keep aside.

  • Take the kneaded dough, roll it in balls, lightly coat it with wheat flour and flatten them to make a circular paratha shape using a rolling pin.

  • Take the previously made filling mixture and put it in the centre. Covering from all sides make it into a ball form with filling. Flatten and make it in a circular paratha shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1 tsp ghee on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Garnish with butter and coriander.

  • Serve hot.