Paneer Aloo Paratha With Coriander Chutney Recipe

Paneer Aloo Paratha is a delectable Indian flatbread made of the traditional staple wheat and stuffed with potato and protein packed paneer, making it a protein and nutrient dense meal option, best served with vitamin rich coriander chutney to complete the meal.

Nutrition Information per serve

  • 263.8 kcal
    Energy
  • 28.4 gm
    Carbohydrate
  • 4.3 gm
    Protein
  • 10.4 gm
    Total Fat
  • 4.7 gm
    Total Fiber
4.0 Tbsp(30.0 gm) Wheat Flour (Whole)
0.13 Tsp(0.58 gm) Salt
2.0 Tsp(6.0 gm) Ghee
15.0 Ml(15.0 ml) Water
3.0 Boiled Chopped Tbsp(37.0 gm) Potato
3.0 Grated Tbsp(25.0 gm) Paneer
1/4 Tsp(0.53 gm) Dry Mango Powder
1/4 Tsp(0.74 gm) Hing
1/4 Powder Tsp(0.54 gm) Red Chilly
0.13 Tsp(0.58 gm) Salt
0.14 Chopped Cup(6.0 gm) Coriander Leaves
0.21 Tbsp(2.0 gm) Peanuts
0.27 Chopped Tsp(0.58 gm) Green Chilli
0.14 Tbsp(2.0 ml) Lemon Juice
0.14 Tsp(0.62 gm) Salt
3.0 Ml(3.0 ml) Water
  • For the filling take a mixing bowl add 2.5 tbsp grated paneer, 3 tbsp boiled chopped potato, 1/4 tsp dry mango powder, 1/4 tsp red chilly powder, 1/4 tsp hing, 1/8 tsp salt, mix well and keep aside.

  • To make the dough take a fresh mixing bowl add 3.5 tbsp wheat flour, 1/8 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 1.5 tsp ghee on the paratha.

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

  • Garnish with grated cheese and coriander.

  • 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, 1/4 tsp salt and blend to obtain a smooth paste. Transfer to a serving bowl and keep aside.

  • Serve hot with chutney.

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