Indian Breads, Paneer/Tofu Dishes, Punjabi Cooking
comments 21

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.





  1. the traditional gourmand says

    These look amazing! I love your blog…can't wait for more!

  2. MaryMoh says

    Wow….that looks so delicious. In Malaysia we eat a lot of parathas (called roti canai there) with dhal curry. I always love that. But it's difficult here…just have to make ourselves. I love the filling. A lovely healthy, vegetarian meal. Thanks for sharing.

  3. Sanjana says

    the tradional gourmand- thanks for following my blog! And for your lovely comments!

    Mary- Thank you so much for your comments! The Malaysian roti and dhal sound gorgeous! Do they taste much different from Indian paratha? I've never tried Malaysian dhal. I must try to find a recipe for it! :)

  4. Sangeetha Subhash says

    First time here sanjana,paratha looks awesome n delicious!!!and nicely presented..Thanks for sharing..My daughter's name is also sanjana ..:)Happy diwali.

  5. Sushma Mallya says

    Paratha looks too good…liked the way u have shown the procedure…Lovely click too…and wish you and ur family and very happy & a prosperous diwali…hope it brings lots of happiness and luck…enjoy and have lots of fun..take care

  6. Lakshmi Navaneeth says

    Lovely parathas dear … feel like eating them right away :) There are few awards waiting for you in our blog. Please collect them.

  7. Malaysian Delicacies says

    Hi sanjana,
    Thx for dropping by. The paratha looks delicious.
    Take care.

  8. Divina Pe says

    Wow, they look incredible. I need to set a time to do this. What if I can't find paneer? Are there any other substitute?

  9. Sanjana says

    Hi Divina, if you cannot find paneer you can use some mashed, seasoned firm tofu or grated halloumi (this is always gonna make it saltier so be careful when adding salt to the filling mixture. Or if you're feeling really adventurous you could make your own paneer at home. It's really quite simple; just bring a four pints of full fat milk to the boil. Turn the heat off just as it begins to boil and add 1/4 cup of lemon juice or 4 tbsp white vinegar. When you can see the milk solids and seperating from the whey (when it is obviously curdled) drain the mixure in a colander with a cheese cloth or muslin inside it, wash under some cold water for a few seconds. Then use a weight to keep it pressed down so all the water can be removed from it. Andddd… HEY PRESTO… Homemade paneer cheese! Just crumble this into your paratha filling! :D Hope this helps!

  10. Divina Pe says

    Thanks Sanjana. I think making the paneer itself is much more fun. It's very helpful.:)

  11. Hi Sanjana, Thanks for dropping by, helped me explore yours.
    You are doing a fabulous job dear, love your freestyle writing and your yummilicious recipes.
    Have spent some time exploring your blog, loved every bit of it.
    The Paratha looks great, and yes paneer will ++++ the flavor.I am a paneer fan….
    Loved the ricotta stuffed pasta, and the gooey chocolate. I have also posted a berry brownie, check out if you like.Would love to visit u again.
    Try visiting again whenever time permits.

  12. Sanjana says

    Thank you so much for visiting Pari! And for your lovely compliments! Ahh like me you love paneer! I will definetly check out your berry choccy brownie… it sounds yum! x

  13. Ramaniya says

    asafatida (hing) to replace the onion for the devotees of Krsna

  14. Sanjana says

    Hi Ramaniya. That's great to hear! You can sign up to my RSS feed using the 'subscribe via email' tool in the right hand side bar. Enjoy!

  15. Anonymous says

    Hi sanjana,
    Came across your blog accidentally & am loving it..;-) beautiful presentation/lovely recipes/meticulously measured/& u just put down everything from your heart & that is what adds more flavor to yr blog…..yr recipes are keepers & hopefully will see more coming….good luck………….will be trying yr saffron / lemon cheese cake….& will keep u posted of the outcome…;-)

  16. Fatema says

    Obviously loved the paratha recipe, but loved your writing style and the colour of your nails.

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