Simple, practical, and full of everyday flavour, aloo cheese paratha recipe | cheese paratha recipe is a vegetarian Indian breakfast made with potato, onion, and ginger in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 3 Servings
  • Category: Breakfast
  • Cuisine: Indian

Ingredients

for stuffing:

  • 1 potato (boiled and peeled)
  • ¼ onion (finely chopped)
  • ½ -1 inch ginger (finely chopped)
  • few coriander leaves (finely chopped)
  • salt to taste
  • ¼ cup mozzarella cheese (shredded)
  • ½-1 tsp kashmiri chilli powder
  • ¼ tsp chaat masala
  • ¼ tsp dry mango powder / amchur powder

for chapathi / paratha dough:

  • 1 cup whole wheat flour / atta
  • salt to taste
  • 1 tsp oil or ghee
  • water as required for kneading
  • ¼ cup wheat flour for dusting

for roasting parata:

  • ghee or oil as required

Method

cheesy stuffing recipe:

  1. firstly, in a large mixing bowl, smash 1 boiled potato.
  2. also add finely chopped onion, ginger, coriander and grated cheese.
  3. furthermore, add all the spices and mix well.

chapathi / paratha dough recipe:

  1. firstly, in a large mixing bowl, take 1 cup of wheat flour along with some salt.
  2. also add water and knead till the dough is non sticky, soft and smooth.
  3. furthermore, grease the dough with a tsp of oil and cover with moist cloth and rest for atleast 20 minutes.

assembling and rolling aloo paratha recipe:

  1. firstly, pinch a medium sized ball dough, and roll it in a circle of about 5 to 5.5 inches in diameter.
  2. place the prepared cheese stuffing in the center.
  3. take the edge and start pleating bringing to center.
  4. sprinkle some flour and roll to of a chapati size.

roasting paratha recipe:

  1. firstly, place the rolled paratha.
  2. when the base is partly cooked, flip the paratha.
  3. furthermore, add more oil / ghee and roast both sides.
  4. finally, serve hot cheese parathas.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.