Cheesy Hariyali Aloo Paratha
Cheesy Hariyali Aloo Paratha – spicy, tangy, cheesy potato filling stuffed in spinach rotis cooked to perfection, moist from inside and crispy from outside!!
Paratha is one of those Indian foods that is always so comforting and satisfying. Paratha is a very broad term. There are so many different type of paratha you could have. Some with just dough, some with stuffing inside rotis, some with herbs/vegetables/spices mixed inside the dough it self. Parathas are cooked with either oil or ghee.
Aloo paratha is one of the very popular and commonly made parathas amongst Indians. Aloo means potatoes. This paratha has spiced up boiled potato filling and cooked with oil or ghee. I like to make my aloo paratha a bit more fun with not only spice mix but also with lots of colors. This aloo paratha filling is loaded with potatoes, different color peppers, onions, lots of cilantro, cheese and of course spices. And the outside roti is made with lots of spinach, salt and cumin powder.
These Cheesy Hariyali Aloo Paratha are of course a legit flavor bomb along with a healthy kick!! Adding spinach to the outside roti adds lots of fiber to this dish and of course makes it more fun!! The colorful cheesy filling is just perfect with flavors. These parathas has soft, moist inside and just right amount of crispiness outside!! Serve them with mango pickles or either simply cucumber raita or mixed veggie raita with lots of butter!!
I hope you try these heavenly parathas and like it as much as we do! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would like to see your recreation of this deliciousness! If you are into rotis/parathas like me, try my Gujarati Methi Thepla recipe or Masala Puri and thank me later!!
Happy & Healthy Eating!!
Cheesy Hariyali Aloo Paratha
Ingredients
Potato Stuffing
- 6 small Boiled Russet Potatoes
- 1 cup Shredded Mexican Blend Cheese
- ½ cup Finely Chopped Red Onions
- ¾ cup Finely Chopped Multi Color Peppers
- ½ cup Finely Chopped Cilantro
- ½ tsp Red Chili Powder
- 1½ tsp Cumin Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Salt
- 1 tsp Dry Mango Powder
- 1 tsp Chaat Masala
- 2 tsp Thai Green Chili & Ginger Paste
- ½ tsp Turmeric Powder
- 1 tsp Lemon Juice
Spinach Roti Dough
- 2 cup Whole Wheat Flour a bit more to help roll the parathas, you can use rice flour to dust/roll the parathas too
- 3 tbsp Oil more to cook parathas
- ½ tsp Salt
- ½ tsp Cumin Powder
- 1 handful Baby Spinach
- Water, enough to make soft dough
Cucumber Yogurt Raita
- ¾ cup Plain Full Fat Yogurt
- ½ cup Plain Non Fat Greek Yogurt
- ¼ cup Sour Cream
- ½ tsp Salt
- ½ tsp Cumin Powder
- ½ English Cucumber
Instructions
- Boil 6 small russet potatoes. Once cool enough to handle with your hands, peel the skin off and mash up the potatoes. Do not over mash it, it starts to get sticky. Leaving some tiny chunks of potatoes adds amazing texture!
Cucumber Yogurt Raita
- Shred english cucumber either with or without skin. Squeeze some cucumber water out.
- Mix squeezed out cucumber with rest of the ingredients listed under "Cucumber Yogurt Raita" ingredients list. Mix well, keep it refrigerated until ready to use with parathas.
Make Spinach Roti Dough
- Blench a handful of spinach by giving it a quick boiling water bath and then immediately ice water bath. Drain the water out and place blanched spinach in a blender. Blend it to smooth paste using ½ cup of water. Keep it aside.
- Mix whole wheat flour, salt and cumin powder.
- Add 2 tbsp of oil to the flour mix. Mix well until oil is evenly mixed.
- Add spinach puree to the flour. Mix well until flour is evenly mixed with the puree.
- Keep adding little water at a time to kneed a soft dough, just a little firmer than pizza dough.
- Cover it and let it sit while we make the potatoes filling.
Make the Potatoes Filling
- Mix boiled/mashed potatoes with onions, peppers, shredded cheese and all the spices listed under "Potato Stuffing".
- Mix it well, do not over mix it. The onions and peppers tend to loose water due to salt.
- Make even sized 10 balls. Keep them aside. Cover them with wet towel if there is a long time before making the paratha.
Roll the Paratha
- Uncover the spinach roti dough. Add 1 tbsp of oil to it and kneed again till smooth.
- Make even sized 10 dough balls. Cover them with wet towel if there is long time before making parathas.
- Place dry whole wheat flour or rice flour in a small plate.
- Dust one green dough ball with dry flour.
- Start to roll it. Once half way rolled (double the size of potato filling ball), place one potato filling ball in the center.
- Start to bring the edges together and pinch the dough ball, making sure the filling is nicely covered with the dough.
- Discard the access dough you might have left after pinching it together.
- Roll the dough ball between your palms and gently press it down between your palms to flatten it. Dust it with dry flour.
- Start to roll it as thin or thick you desire.
Cook the Paratha
- Once rolled out, place it on a hot tawa (flat pan).
- Cook initial side on low/medium heat until you start to see light brown and white spots on the side facing the tawa.
- Flip the paratha using a wide spatula.
- Let the other side cook on low/medium heat for few second and then turn the heat up to medium/high.
- Let it cook for another few seconds, until you start to see dark brown spots on the side facing the tawa.
- Drizzle ½ to 1 tsp of oil on the side facing up and immediately flip it using a wide flatten spatula.
- Cook the oiled side until it is nicely brown and crispy.
- Drizzle ½ to 1 tsp of oil on the side facing up and immediately flip it using a wide flatten spatula.
- Cook the other oiled side until it is nicely brown and crispy.
- Take it off the stove and serve it with Cucumber Yogurt Raita!!
