Aloo paneer parantha | How to make Aloo paneer parantha

By Anjali Valecha  |  10th Feb 2018  |  
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  • Aloo paneer parantha, How to make Aloo paneer parantha
Aloo paneer paranthaby Anjali Valecha
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About Aloo paneer parantha Recipe

A perfect recipe for toddlers, mine finds comfort in this and can eat it all times.

Aloo paneer parantha is an aromatic, flavorful and delicious dish which is very much popular in North Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Aloo paneer parantha is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Aloo paneer parantha at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 10 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Aloo paneer parantha by Anjali Valecha in step by step with pictures so you can easily learn how to cook the perfect Aloo paneer parantha at your home without any difficulties. Aloo paneer parantha is one of the representative dishes of North Indian which you can serve in any special occasions.

Aloo paneer parantha

Ingredients to make Aloo paneer parantha

  • 1 cup wheat flour
  • 1/2 tsp salt
  • water, as required
  • 2 boiled potatoes
  • 1/4 cup paneer
  • salt, to taste
  • 1/2 tsp black pepper powder
  • 1 small onion
  • 1 tsp coriander leaves
  • ghee, as required

How to make Aloo paneer parantha

  1. Take wheat flour and salt in a bowl and make dough with water.
  2. Grate the potatoes and paneer.
  3. Add finely chopped onion, salt, black pepper powder and coriander and mix well.
  4. Tske a small ball of dough and flatten it a bit.
  5. Fill it with the stuffing and close again.
  6. Using dry flour roll into parantha.
  7. Heat up tawa and shallow fry the parantha on both sides with ghee.
  8. Serve hot with curd or as such only.

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