These mixed vegetable and cheese paratha are a meal in themselves. It has a crisp outer shell with a soft filling inside. It is literally an explosion of flavours.
This mixed vegetable and cheese paratha is a spin off of the very popular aloo paratha which is one of the most popular breakfast dishes in North India. Aloo paratha consists of unleavened dough stuffed with a spicy mashed potato mixture and then cooked on a hot tava / griddle with butter or ghee (clarified butter). In these mixed vegetable and cheese parathas, I have added other vegetables like carrots and spinach and a little bit of cheddar cheese too. It is a good way of incorporating more vegetables into the dish, rather than having only potatoes in the stuffing. When the kids were much younger, this was particularly handy; as I could incorporate a lot of vegetables in them. Well, I still like doing that!
Aloo parathas are typically served with just some butter, ghee, chutney, pickle or yogurt. We like them with some yogurt or just some pickle.
Some things to keep in mind when making these mixed vegetable and cheese parathas-
I have spiced up the dough a little instead of keeping it plain, to add more flavour.
Always ensure that the stuffing is at room temperature. If it is warm, it will create a multitude of problems while rolling them out as the dough will tear while rolling out.
The stuffing should also be mashed in well and shaped into a ball. If the mixture is too lumpy, it will again cause problems while rolling them out.
Grease the rolling pin and board very well. Once the stuffing is placed and covered, flatten it out to a disc by patting with your hand before attempting to roll. If you skip this, the sudden pressure from the rolling pin might tear the dough and the stuffing will ooze out. This, in turn will make it difficult to cook in the pan. Once you start using the rolling pin, apply just a gentle pressure.
Grease the pan well in order to avoid the parathas sticking. Turn the parathas over very gently.
Continue reading for the full /printable recipe for these mixed vegetable and cheese paratha.
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Mixed vegetable and cheese paratha
For the dough-
- 5 cups plain whole wheat flour ( atta)
- 1 tsp cumin seeds
- 1 tsp freshly roasted and ground cumin powder
- ½ tsp salt
- 2 tbsp oil (vegetable or sunflower)
- 2½ cups water (more or less)
For the stuffing-
- 6-7 medium sized potatoes, quartered, washed, boiled, peeled and mashed
- a handful of spinach leaves, finely chopped
- a small bunch of fresh coriander, finely chopped
- 1 carrot, grated
- 1 onion, finely chopped
- 50 gms cheddar cheese, grated
- salt to taste
Extra oil for greasing and cooking
- In a bowl, mix together the flour, cumin seeds and powder and salt.
- Rub in the oil.
- Add the water, a little at a time, and bring everything together into a lump.
- Knead the dough for a few minutes till smooth and pliable.
- Cover the dough and let it rest for 15-20 minutes.
- Divide the dough into 12 equal portions
- Shape them each into a ball and slightly flatten between the palms of your hand. Keep aside.
- In a separate bowl, mix together (in mashing motions) all the ingredients for the filling and divide into 12 equal sized balls.
- Ensure the stuffing is at room temperature before rolling the parathas.
- Take a portion of the dough and place it on a greased rolling board.
- With a greased rolling pin, roll out into a small thick disc.
- Place a portion of the filling in the middle of the disc.
- Gather up the sides of the disc to cover the filling and seal it to form a pouch.
- Gently flatten and spread with your fingertips to slightly bigger discs and finally roll them gently, taking care so that the stuffing does not ooze out…about 3-4 millimetres in thickness ( well, may not be a perfect disc…at least mine weren't ;-))
- Cook for 10-15 seconds and turn over to cook on the other side for the same time(if it sticks to the pan, grease it a bit more…either the tava or the parathas themselves)
- Turn it over for a couple of more times till brown spots appear and the paratha is evenly cooked
- Repeat the same for all the others. With practice, it gets easier.
- Serve hot with some pickle, raita or yogurt or just by themselves with a blob of ghee or butter.
All the Indian recipes on this website can be found here.
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Until next time,