Cheese Aloo Parantha

Name: Cheese Aloo Parantha
Yield: 2 servings
Cuisine: Indian
Ingredients: #fmc; For the Dough:; 150 gm whole wheat flour; 150 gm refined flour; 2 tablespoon semolina (this gives crispiness to the parantha); 1 tablespoon carom seeds/ajwain; 1 tablespoon salt or as per taste; Water for kneading; For the stuffing:; 1 tablespoon red chilli powder (you can add more as per your taste); 1 tablespoon cumin powder; 1 tablespoon amchur powder; 1 tablespoon chaat masala; 3-4 boiled and mashed potatoes; 2 finely chopped onions; 2-3 finely chopped green chillies; Handful finely chopped coriander; Cheese slice-1 per parantha; Refined oil/ghee/butter for frying

Ritwika Roy Mutsuddi @cook_14310119

#FMC

I have 2 kids, a teenager and a pre-teen! They always want something "tasty" to eat. As a mother, I am worried about their nutrition too. My kids love paranthas, especially aloo paranthas. So, to make it more nutritious I added cheese to it. My kids are very active and are into sports and extracurricular activities, so they need a lot of energy. These cheese aloo paranthas are relished by the kids. It can be served in breakfast, lunch, as a snack, in dinner and packed in tiffins too. Main bhi khush, kids bhi!

#FMC

Ritwika Roy Mutsuddi @cook_14310119

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Ingredients

2 servings

#fmc
For the Dough:
150 gmwhole wheat flour
150 gmrefined flour
2 tablespoonsemolina (this gives crispiness to the parantha)
1 tablespooncarom seeds/ajwain
1 tablespoonsalt or as per taste
Water for kneading
For the stuffing:
1 tablespoonred chilli powder (you can add more as per your taste)
1 tablespooncumin powder
1 tablespoonamchur powder
1 tablespoonchaat masala
3-4boiled and mashed potatoes
2finely chopped onions
2-3finely chopped green chillies
Handfulfinely chopped coriander
Cheese slice-1 per parantha
Refined oil/ghee/butter for frying

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Steps

1

In a large vessel or food processor mix the whole wheat flour, refined flour, semolina, salt, carom seeds (ajwain), salt, little oil, and water and knead the dough for the paranthas. The dough should be neither too soft nor too hard. Cover it with a moist cloth and let it rest for 15 minutes.
2

In another vessel, mix the boiled and mashed potatoes, finely chopped onions, green chillies, salt, red chilli powder, chaat masala, amchur powder, jeera powder, coriander leaves. Mash and mix the potatoes nicely with all the other ingredients. Keep in the fridge for 15 minutes. The stuffing doesn't come out during the rolling of the paranthas if the stuffing is kept in the fridge for a while.
3

Take a large ball of the dough and roll out into 3-4 inch circle. Fill the potato stuffing in the center. Now take one cheese slice and keep it over the stuffing. Carefully seal the dough from all the sides and using mild hands roll them with the rolling pin taking care not to exert too much pressure, else the stuffing will come out.
4

Heat the tawa on the gas, place the parantha, flip it after some time, cook the aloo cheese paranthas using oil/butter/ghee whatever your choice is. Cook them nicely on both the sides.
5

Serve piping hot with pickle, curd, or tomato ketchup. Kids will relish it!