Authentic Aloo Paratha Recipe – Cashew & Paneer Stuffed Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Aloo Paratha Recipe – Cashew & Paneer Stuffed Flatbread

Introduction

Oh, Aloo Paratha! Just the name brings back so many childhood memories. This was the weekend breakfast at my place, and honestly, still is whenever I’m home visiting my mom. There’s something so comforting about a warm, flaky paratha stuffed with spiced potatoes. It’s more than just a meal; it’s a hug on a plate! I’m so excited to share my family’s recipe with you – complete with a little extra touch of cashews and paneer for a truly special treat.

Why You’ll Love This Recipe

This Aloo Paratha recipe isn’t just delicious, it’s also surprisingly achievable. It takes a little practice to get the rolling technique down, but trust me, the reward is so worth it. You’ll love the flavorful potato filling, the soft yet slightly crispy texture, and the satisfying feeling of making something truly homemade. Plus, it’s a fantastic way to impress your family and friends with a taste of authentic Indian cuisine!

Ingredients

Here’s what you’ll need to create these delightful Aloo Parathas:

• 3 cup wheat flour (atta)
• 0.25 tsp ajwain / carom seeds
• 0.5 tsp salt
• 3 potato / aloo, boiled and mashed
• 0.25 tsp turmeric powder (haldi)
• 0.5 tsp chilli powder
• 0.5 tsp cumin powder (jeera)
• 0.5 tsp garam masala
• 1 tsp aamchur (dried mango powder)
• 3 green chillies, finely chopped
• 0.5 tsp ginger paste
• 2 tbsp coriander leaves, chopped
• 3 tbsp cashews, chopped
• 3 tbsp paneer, crumbled
• Ghee, for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Wheat Flour: Choosing the Right Type

I always use whole wheat flour (atta) for the most authentic flavor and texture. You can find it at most Indian grocery stores. If you’re in a pinch, you can use chapati flour, but whole wheat is best.

Ajwain / Carom Seeds: Digestive Benefits & Flavor Profile

Don’t skip the ajwain! These tiny seeds aren’t just about flavor; they also aid digestion, which is helpful after a hearty paratha. Plus, they add a lovely, slightly peppery aroma.

Potatoes: Selecting the Best Variety for Stuffing

I prefer using starchy potatoes like Yukon Gold or Russet for the stuffing. They mash beautifully and hold their shape well. Avoid waxy potatoes, as they can become gluey.

Spices: The Heart of Aloo Paratha – Turmeric, Chilli Powder, Cumin & Garam Masala

Feel free to adjust the spice levels to your liking! I like a good kick, but you can reduce the chilli powder if you prefer a milder flavor. Freshly ground spices always give the best aroma.

Aamchur: Adding Tanginess – A Key Ingredient

Aamchur powder adds a wonderful tanginess that balances the richness of the potatoes and ghee. It’s a must-have for authentic Aloo Paratha.

Cashews & Paneer: Regional Variations & Texture

Adding cashews and paneer is a little twist my family loves. It adds a lovely textural contrast and a subtle sweetness. It’s not traditional in every household, but it’s so good!

Ghee: Traditional Cooking Fat & Flavor Enhancer

Ghee is the traditional fat used for cooking parathas, and it imparts a unique flavor that you just can’t replicate with oil. If you don’t have ghee, you can use vegetable oil, but ghee is highly recommended.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the wheat flour, ajwain, and salt. Gradually add warm milk, kneading to form a soft, pliable dough. Cover and let it rest for at least 20 minutes. This resting time is crucial for a soft paratha!
2. Prepare the Stuffing: While the dough rests, mash the boiled potatoes in a separate bowl. Add the turmeric powder, chilli powder, cumin powder, garam masala, aamchur, green chillies, ginger paste, and coriander leaves. Mix well. Finally, gently fold in the chopped cashews and crumbled paneer.
3. Assemble the Parathas: Divide the dough into equal-sized balls. Roll each ball into a small circle. Place a generous spoonful of the potato mixture in the center.
4. Seal & Roll: Bring the edges of the dough together to enclose the filling, sealing it tightly. Gently roll the stuffed dough ball into a slightly thicker paratha (about 6-8 inches in diameter).
5. Cook to Perfection: Heat a hot tawa (flat griddle) over medium heat. Place the paratha on the tawa and cook for 2-3 minutes per side, drizzling ghee generously. Cook until golden brown and slightly puffed up.

Expert Tips

A few secrets to Aloo Paratha success:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a teaspoon of milk at a time.

Mastering the Art of Rolling Parathas

Rolling evenly takes practice! Use gentle pressure and rotate the paratha as you roll. Don’t worry if it’s not perfect – rustic is charming!

Preventing Parathas from Puffing Up

If your parathas aren’t puffing up, it could be because the dough is too dry or the filling is too much. Also, make sure the tawa is hot enough.

Tips for a Crispy & Golden-Brown Finish

Generously drizzle ghee while cooking and press gently with a spatula to ensure even cooking and a crispy texture.

Variations

Let’s get creative!

Vegan Aloo Paratha

Simply substitute the paneer with crumbled tofu or skip it altogether. Use plant-based milk and oil instead of ghee.

Gluten-Free Aloo Paratha (Using Alternative Flours)

Use a gluten-free flour blend designed for roti or chapati. You might need to adjust the liquid slightly to achieve the right dough consistency.

Spice Level Adjustment: Mild, Medium, & Spicy

Adjust the amount of chilli powder and green chillies to suit your preference. For a mild paratha, omit the green chillies and use just a pinch of chilli powder.

Festival Adaptations: Holi & Navratri Special

During Navratri, you can skip the potatoes and use other root vegetables like sweet potato or yam for the stuffing.

Aloo Paratha with Different Stuffing Combinations

Try adding peas, cauliflower, or even spinach to the potato filling for a different flavor profile.

Serving Suggestions

Aloo Paratha is best enjoyed hot, straight off the tawa! Serve it with:

• A dollop of butter
• Cool and refreshing raita (yogurt dip)
• Your favorite pickle
• A cup of masala chai

Storage Instructions

Leftover Aloo Parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave.

FAQs

Got questions? I’ve got answers!

What is the best way to knead the dough for Aloo Paratha?

Knead the dough for at least 5-7 minutes until it becomes smooth and elastic. Adding warm milk helps create a softer dough.

Can I make the potato stuffing ahead of time?

Yes, you can! The stuffing can be made a day in advance and stored in the refrigerator.

How do I prevent the paratha from sticking to the rolling pin?

Lightly dust the rolling pin and the rolling surface with flour.

What is the ideal consistency for the potato stuffing?

The stuffing should be dry and not too mushy. Make sure to squeeze out any excess moisture from the mashed potatoes.

Can I use oil instead of ghee for cooking the parathas?

Yes, you can, but ghee imparts a more authentic flavor.

How can I reheat leftover Aloo Paratha?

Reheat on a tawa with a little ghee or in a microwave. A quick toast on the tawa is best for restoring the crispiness.