Aaloo Cheese Paratha-Chai Wala Style
Aaloo Cheese Paratha-Chai Wala Style
I still remember the Roadside Chai Wala shop in Defence, Karachi. I used to love their Aaloo Cheese Parathas. Most of us make Aaloo Parathas at home, but the ones served at the Dhabbas have a different taste to it. I have learnt that their way of making is different to the way we make them at home. My Mummy used to make these Parathas, with two separate Roti bonded together with the Potato filling and closed from the sides. This method is different and quite easy.I have added the Cheese element to the Aaloo Parathas as it gives a nice oozy texture to the Parathas. Also most of us love Cheese and this combination is really very appetizingSo if you are looking for something to make for Brekkie or Chai time, then this is definitely the Recipe.
Ingredients
Potato Filling
- 400 gms Boiled Potatoes Remove the skin
- 1 tbsp Ginger & Garlic Paste
- 1 tbsp Chopped Green Chillies
- 2 tbsp Chopped Fresh Coriander
- 1 tbsp Chopped Fresh Mint Leaves
- 1 tsp Chilli Flakes
- 1/2 tsp Turmeric Powder
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Amchur Powder/Dried Mango Powder If you don't have this, just use 1 tsp of lemon juice
- 1.5 tsp Crushed Coriander Seeds
- 1 tsp Cumin Powder
- Salt According to taste
Paratha Dough
- 2 cups All Purpose Flour/Maida
- 1 cup Whole Wheat Flour/Chakki ka Atta
- 2 tbsp Ghee
- Water Luke warm water; as required for kneading the dough
- Salt According to taste
For Assembly
- Ghee Required for making the Parathas and for frying them
- 1 Cup Shredded Cheese Mozzarella or Cheddar as per your preference
Instructions
Instructions for preparing the Potato filling
- Add all the ingredients to the Boiled/peeled potatoes
- Now mash the Potatoes with all the ingredients so that it all blends well together
- Make sure that the Potatoes are blended well, you may use your hands to mix all the ingredients together
- Keep this mixture aside
Instructions for preparing the Paratha Dough
- In a bowl add the All Purpose Flour and the Whole Wheat Flour along with the Salt and mix well
- Now add the Ghee and mix it with the Flour
- Gradually add the luke warm water to the flour and keep mixing to form a smooth dough
- Knead the dough for 5-7 minutes, this is a very important step
- Now rub the dough with some Ghee, cover it and keep it aside. Please don't refrigerate
- Let the dough rest for 15 minutes
Assembly of the Parathas (Please watch the video below for details)
- Make about 6 equal sized balls out of the dough
- Now take a ball and slightly press it with the palm of your hands
- Now roll the dough into a medium sized circle. Remember to grease the base before rolling the dough. There is no need to dust any flour on the dough
- The rolled dough should be thick as you will insert the filling in it , please don't roll it thin
- Now take some of the potato filling and make it into a flat kabab shape and place it in the center of the rolled dough
- Sprinkle some shredded cheese on it
- Now stretch the sides of the dough a bit and fold it from all the four corner and close it from the center
- Make sure that you have a smooth ball with no opening
- Repeat the same process and form all the stuffed dough balls
- Let these stuffed dough balls to rest for 15 minutes
- Now take each stuffed dough ball and press it slightly to flatten it
- Use your hands to flatten the dough to form a flat Roti. Don't flatten it too much or it will tear
- Now place the flat stuffed Roti on a Hot Tawa/Griddle
- Let it cook on each side for about 1 minute on low to medium heat. You will notice that the Paratha will puff up a bit, that is a good sign
- Once it is cooked on both sides, pour Ghee/Oil on the sides of the Paratha and let it sizzle on each side until it gets a crispy Golden colour
- Once you get the Crispy Golden on both sides, take it off the Tawa/Griddle. The Crispy oozy Aaloo Cheese Parathas are now ready
- Serve it hot with Chutney or Raita and of course with some spicy pickle
Video
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