Loaded Aloo Cheese Paratha

Loaded Aloo Cheese Paratha

 

Servings - 2 - 3

 

INGREDIENTS
Wheat flour - 300 grams

Salt - 1/2 teaspoon

Carom seeds - 1 teaspoon

Oil - 2 tablespoons

Water - 200 milliliters

Carrots - 50 grams

Bell pepper - 85 grams

Cabbage - 85 grams

Black pepper - 1/4 teaspoon

Salt - 1/4 teaspoon

Boiled mashed potatoes - 800 grams

Onions - 100 grams

Green chili - 1 teaspoon

Ginger - 1 teaspoon

Salt - 1 teaspoon

Red chili - 1 teaspoon

Garam masala - 1 teaspoon

Dry mango powder - 1/4 teaspoon

Coriander - 1 tablespoon

Mozzarella cheese - 100 grams

Processed cheese - 90 grams

Cheddar cheese - 60 grams

Ghee - for brushing

 

PREPARATION

  1. In a mixing bowl, add 300 grams wheat flour, 12 teaspoon salt, 1 teaspoon carom seeds, 2 tablespoons oil and mix it well.
  2. Add 200 milliliters water and knead it into a smooth soft dough.
  3. Rest the dough for 15 - 20 minutes.
  4. Take a pan, add 50 grams carrots, 85 grams bell pepper, 85 grams cabbage and mix it well.
  5. Cook for 5 - 7 minutes on medium heat.
  6. Add 1/4 teaspoon black pepper, 1/4 teaspoon salt and mix it well.
  7. Cook for another 5 - 7 minutes on medium heat.
  8. Remove it from heat and keep aside.
  9. In a mixing bowl, add 800 grams boiled mashed potatoes, 100 grams onions, 1 teaspoon green chili, 1 teaspoon ginger, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon garam masala, 1/4 teaspoon dry mango powder, 1 tablespoon coriander and mix all the ingredients well. Keep aside.
  10. In a another bowl, add 100 grams mozzarella cheese, 90 grams processed cheese, 60 grams cheddar cheese and mix it well. Keep aside.
  11. Take a ball from dough and dust it with flour.
  12. Flatten it with the help of a rolling pin.
  13. Add the cheese mixture on it and spread it evenly.
  14. Then, add the potato mixture on it and spread it evenly.
  15. Again add the cheese mixture on top of it and spread it evenly.
  16. Now, roll it into a ball and seal the edges properly.
  17. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.
  18. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Flip it gently and brush it with ghee. Shallow fry over low heat.
  19. Flip it again and brush it with ghee on the other side. Cook on low heat till golden brown. Remove it from heat.
  20. Serve hot with curd.