Go Back Email Link
Ultimate Stuffed Cheese Potato Paratha
Fozia Siraj

Best Recipe For Stuffed Cheese Potato Paratha

potato and cheese stuffing make it super delicious
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Breakfast
Cuisine: Indian, Mediterranean, Pakistani Cuisine
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • Whole Wheat Dough: 2 cups divided into 8 equal portions for 4 parathas
  • Boiled Potatoes: 3 medium potatoes peeled and thoroughly mashed
  • Shredded Cheddar or Mozzarella Cheese: 1 cup
  • Green Chilies: 2 finely chopped
  • Fresh Cilantro Dhaniya: 2 tablespoons (chopped)
  • Spices: 1/2 teaspoon cumin powder 1/2 teaspoon red chili flakes, 1/2 teaspoon chaat masala, and salt to taste
  • Ghee or Butter: 3 to 4 tablespoons for shallow frying

Equipment

  • 1 Mixing bowl and potato masher
  • 1 Rolling pin and clean floured surface
  • 1 Heavy-bottomed skillet or tawa
  • 1 Spatula

Method
 

  1. Step-by-Step Instructions
  2. Prepare the Potato Filling: In a mixing bowl, combine the mashed potatoes, chopped green chilies, cilantro, cumin powder, chili flakes, chaat masala, and salt. Mix well until all the spices are evenly distributed.
  3. Incorporate the Cheese: Gently fold the shredded cheese into the spiced potato mixture.
  4. Stuff the Paratha: Take two small portions of dough and roll them out into equal-sized small circles. Place a generous spoonful of the potato-cheese filling on one circle, leaving a small border around the edges. Cover with the second circle and press the edges firmly to seal them completely.
  5. Roll Out Gently: Lightly dust your work surface with flour. Gently roll out the stuffed paratha to an even thickness, taking care not to press too hard so the filling stays securely inside.
  6. Pan Fry to Golden Perfection: Heat your skillet or tawa over medium heat. Place the paratha onto the hot surface. Once small bubbles appear, flip it and brush generously with ghee or butter. Fry until both sides turn crisp, golden-brown, and delightfully flaky.
  7. Serve: Slice into warm wedges and serve immediately with your favorite chutney or cool yogurt raita!

Notes

Pro Tip:Crispiness Hack: For an extra-crispy exterior that stays golden, shallow fry the stuffed paratha on medium-low heat using a generous spoonful of clarified butter (ghee) rather than oil. Pressing the edges gently with a spatula while it cooks ensures the entire surface achieves an even, flaky crunch.