Potato & Cheese Paratha Recipe – Easy Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Potato & Cheese Paratha Recipe – Easy Indian Flatbread

Hey everyone! If you’re anything like me, you love a good paratha. There’s just something so comforting about a warm, flaky flatbread stuffed with flavorful goodness. This Potato & Cheese Paratha is a family favorite – it’s quick, easy, and always a crowd-pleaser. I first made this when I was craving something comforting after a long day, and it’s been a regular in my kitchen ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This paratha recipe is seriously the best for a few reasons. It’s incredibly simple, even if you’re new to making Indian bread. The potato and cheese filling is a classic combination that everyone enjoys. Plus, it’s a fantastic way to use up leftover boiled potatoes! It’s perfect for a quick weeknight dinner, a weekend brunch, or even a festive treat.

Ingredients

Here’s what you’ll need to make these delicious parathas:

• 1 cup whole wheat flour (atta)
• 1 tsp oil or ghee
• Pinch of salt
• Water (as needed, about ½ cup)
• 1 medium potato, boiled and mashed
• ?? onion, finely chopped (about ½ medium)
• ??-1 inch ginger, grated (about ½ inch)
• Few coriander leaves, chopped
• ?? cup mozzarella cheese, grated (about ½ cup)
• ??-1 tsp Kashmiri chilli powder (about ½ tsp – adjust to taste)
• ?? tsp chaat masala (about ½ tsp)
• ?? tsp dry mango powder (amchur) (about ½ tsp)
• Ghee or oil, for cooking

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this paratha.

• Kashmiri Chilli Powder: This isn’t about heat, it’s about color! It gives the paratha a beautiful vibrant red hue. If you can’t find it, regular chilli powder works, but you might miss that gorgeous color.
• Chaat Masala: This spice blend is a game-changer. It adds a tangy, savory, and slightly fruity flavor. Every Indian pantry should have this!
• Dry Mango Powder (Amchur): This adds a lovely tartness that balances the richness of the cheese and potato.
• Whole Wheat Flour (Atta): Traditionally, parathas are made with atta. You can find different varieties depending on your region – some are finer, some are coarser. Experiment to see what you prefer! I sometimes mix in a tablespoon of gram flour (besan) for extra flavour and texture.

Step-By-Step Instructions

Alright, let’s get down to making these parathas!

1. Prepare the stuffing: In a bowl, mash the boiled potato until smooth. Add the chopped onion, grated ginger, coriander leaves, mozzarella cheese, Kashmiri chilli powder, chaat masala, and dry mango powder. Mix everything well. Don’t be afraid to get your hands in there!
2. Make the dough: In a separate bowl, combine the whole wheat flour and salt. Add the oil or ghee and mix well. Gradually add water, a little at a time, and knead into a soft, pliable dough. It should be smooth and not sticky.
3. Rest the dough: Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the gluten to relax, making the parathas softer.
4. Assemble the parathas: Divide the dough into equal-sized balls (about 3-4). Roll each ball into a circle, about 4-5 inches in diameter. Place a generous spoonful of the potato-cheese stuffing in the center.
5. Seal and roll: Bring the edges of the dough together to enclose the stuffing, sealing it tightly. Gently press down to flatten the paratha. Now, carefully roll it out again into a slightly larger circle, being careful not to tear the dough.
6. Cook the parathas: Heat a tava (flat griddle) over medium heat. Place the paratha on the hot tava and cook for about 2-3 minutes on each side, or until golden brown spots appear. Drizzle ghee or oil around the edges and on top while cooking. Flip and repeat.

Expert Tips

• Don’t overfill the parathas, or they might burst while cooking.
• Rolling the parathas evenly is key to even cooking.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• Cook on medium heat to ensure the paratha cooks through without burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan mozzarella cheese and oil instead of ghee. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti or paratha. You might need to adjust the water slightly.
• Spice Level: Adjust the amount of Kashmiri chilli powder to control the spice level. If you like it hot, add a pinch of regular chilli powder too!
• Festival Adaptations: These parathas are perfect for festivals like Holi and Lohri. They’re hearty and satisfying, and everyone loves them!

Serving Suggestions

Serve these Potato & Cheese Parathas hot, straight off the tava! They’re amazing with:

• A dollop of plain yogurt
• Your favorite pickle (mango pickle is a classic!)
• A refreshing raita (yogurt dip)
• A side of chole (chickpea curry)

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tava or in a microwave. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• What is the best way to prevent the paratha from becoming hard? Resting the dough is crucial. Also, don’t overcook them!
• Can I use a different type of cheese? Yes! Paneer (Indian cottage cheese) is a fantastic substitute. Cheddar or Monterey Jack also work well.
• What can I substitute for ghee? You can use any cooking oil, like vegetable oil, canola oil, or sunflower oil.
• How do I get the paratha perfectly golden brown? Cook on medium heat and drizzle ghee or oil around the edges while cooking. Don’t rush the process!

Enjoy making (and eating!) these delicious Potato & Cheese Parathas. Let me know how they turn out in the comments below!