Cheesy Aloo Paratha Rolls
These Cheesy Aloo Paratha Rolls are a fun twist on classic aloo paratha. We stuff spiced potato and cheese into a whole wheat dough, then roll and pan-fry it for a satisfying meal.
Ingredients
- 2 cups whole wheat flour
- 0.75 teaspoon salt (for dough)
- 0.5 teaspoon salt (for filling)
- 0.5 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon dried mango powder (amchur)
- 0.25 teaspoon carom seeds (ajwain)
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon finely chopped green chilies (adjust to taste)
- 0.5 cup finely chopped fresh cilantro
- 3 medium potatoes (about 450 grams)
- 1 cup grated cheddar cheese
- 0.75 cup water (for dough, adjust as needed)
- 6 tablespoons vegetable oil (for kneading and cooking parathas)
- 0.5 cup plain yogurt (for serving)
- 2 tablespoons finely chopped fresh mint leaves (for raita)
Instructions
- First, prepare the dough. In a large bowl, combine 2 cups whole wheat flour and 0.75 teaspoon salt. Gradually add 0.75 cup water, mixing with your hands until a soft, pliable dough forms. You may need a little more or less water. Knead the dough for 5-7 minutes until smooth. Add 1 tablespoon vegetable oil, knead for another minute, then cover the bowl with a clean cloth and let it rest for 20 minutes.
- While the dough rests, prepare the potato filling. Wash 3 medium potatoes thoroughly. Place them in a pot, cover with water, and boil until they are tender when pierced with a fork, about 15-20 minutes. Once cooked, drain the water, peel the potatoes, and mash them well in a bowl.
- Add 0.5 teaspoon salt, 0.5 teaspoon garam masala, 0.5 teaspoon red chili powder, 0.25 teaspoon turmeric powder, 0.25 teaspoon dried mango powder, 0.25 teaspoon carom seeds, 1 tablespoon finely chopped fresh ginger, 1 tablespoon finely chopped green chilies, and 0.5 cup finely chopped fresh cilantro to the mashed potatoes. Mix everything thoroughly to combine all the spices.
- Divide the potato mixture into 8 equal portions and shape them into flat, round patties. Set aside. Divide the grated 1 cup cheddar cheese into 8 equal portions as well.
- Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, roll out one dough ball into a small circle, about 4-5 inches in diameter.
- Place one potato patty in the center of the rolled-out dough circle. Top the potato patty with one portion of grated cheddar cheese. Bring the edges of the dough together around the filling and pinch them closed at the top to seal completely. Gently flatten the filled ball.
- Carefully roll out the filled dough ball into a 6-7 inch circle, using a little whole wheat flour if it sticks. Be gentle to prevent the filling from coming out. Repeat with the remaining dough and filling.
- Heat a flat griddle or frying pan over medium-high heat. Once hot, place one rolled paratha on the griddle. Cook for about 30 seconds until small bubbles appear.
- Flip the paratha over. Drizzle 0.5-1 teaspoon vegetable oil around the edges and on top of the paratha. Press gently with a spatula and cook until golden spots appear on the underside.
- Flip the paratha again and drizzle another 0.5-1 teaspoon vegetable oil. Cook, pressing gently, until both sides are golden brown and cooked through. The paratha should puff up slightly. Transfer to a plate and keep warm. Repeat with the remaining parathas.
- For the mint raita, combine 0.5 cup plain yogurt with 2 tablespoons finely chopped fresh mint leaves in a small bowl. Stir well. Serve the hot Cheesy Aloo Paratha Rolls immediately with a side of the mint raita.