Learn how to make Aloo Paneer Laccha Paratha recipe with step by step pictures. Easy stuffed laccha paratha recipe. Aloo Paneer layered paratha recipe with step-wise pictures.
Flaky, golden and delicious Aloo Paneer Laccha Paratha is a stuffed layered Indian flat bread that is filled with a flavorful filling made from boiled potatoes and grated paneer/cottage cheese. Most paratha recipes fall into one of the two categoeis – stuffed with vegetable/meat based fillings and plain but layered. This recipe of stuffed laccha paratha combines the best of both the types – it is both stuffed as well as layered. It is quite filling and is a meal in itself, with the goodness of potatoes and paneer.
Aloo Paneer Laccha Paratha
Laccha Paratha is a multi-layered flat bread stuffed with a simple but flavorful stuffing made with boiled potatoes, grated paneer, finely chopped onions, green chillies, fresh coriander leaves and the magical spice blend – tandoori masala powder. In a regular aloo paneer paratha, the stuffing stays intact and it is quite a feat to make perfect round parathas without the stuffing spilling out. However, with stuffed laccha paratha the beauty lies in the fact that it is stuffed to the brim, with the filling appearing magically from within layers of paratha. The technique for making this paratha is not same as regular paratha and it is an interesting process to make stuffed layered paratha.
Tips & Important Notes to make Perfect Aloo Paneer Stuffed Paratha
Making stuffed laccha paratha can be made easily with some practice and patience! While it is time-consuming than making regular parathas or rotis, it is definitely worth the effort.
- Stuffing should be as dry as possible, make sure potatoes are drained well and are not too moist. Add the rest of the stuffing ingredients when you are ready to make the paratha, that way the stuffing stays dry and is easy to roll the paratha.
- Overstuffing parathas is always better than understuffing, in my opinion. In this aloo paneer laccha paratha, as the stuffing is exposed between the layers do not skimp on it. More the stuffing, better the taste & flavor of the paratha.
- Always cook parathas in low flame until they develop deep golden brown spots on each side. As each side is cooked, drizzle a few drops of oil or a dash of butter to make soft parathas.
- Store the parathas wrapped in a cotton cloth in a hot case for retaining the freshness and softness.
Serving Suggestions
Stuffed Aloo Paneer Laccha Paratha is best served hot/warm with a side of hara chutney or pickle and a bowl of thick homemade curd. It stores well for a few hours when wrapped in cotton cloth, stored in hot case.
Check out other paratha and Indian bread recipes
Aloo Paneer Laccha Paratha Recipe with Step by Step Pictures
In a mixing bowl add whole wheat flour, salt as needed. Mix well. Add water little by little and knead it into a soft pliable dough. Knead the dough with the palm of your hand for 5-6 mins gently until it is soft. Add a teaspoon of oil on top and let it rest covered for 5-15 mins.
Divide the dough into 4 large balls, equally sized. Roll the balls of dough between your palms to make it even and smooth.
To prepare the stuffing, in a mixing bowl add 1 cup boiled mashed potatoes, ½ cup grated paneer, 1 medium onion finely chopped, ¼ cup finely chopped coriander leaves, 1 green chilli finely chopped, ½ tablespoon Kashmiri red chilli powder, ½ teaspoon tandoori masala powder, salt as needed.
Mix everything well together.
To make paratha, roll a ball of dough as thin as possible. Dust additional flour as needed to roll it. It doesnt have to be a proper round shape. Now apply ½ teaspoon oil all over the roti.
Generously top it with the prepared stuffing, place it as evenly as possible.
Starting at the center, make a cut towards the edge of the roti.
Start rolling the paratha from the cut into a cone, as tightly as possible without spilling the stuffing.
Tightly seal the edges of the cone.
Now press it between your palms and flatten it revealing the layers.
Dust it in extra flour to prevent the stuffing from sticking to the rolling pin.
Roll it into a paratha of 2-3mm thickness.
Meanwhile heat a cast iron pan/tawa for cooking the paratha. Place the paratha and cook on low flame.
Drizzle few drops of oil/butter and cook on both sides until deep golden brown spots develop. Remove from heat. Repeat this with other parathas.
Serve hot with dhaniya pudina chutney or pickle and curd.
Recipe Notes
- Check out the recipe for tandoori masala powder and garam masala powder
- Adjust spices as per preference.
Recipe Card
📖 Recipe
Aloo Paneer Laccha Paratha | Stuffed Laccha Paratha
Equipment
- Mixing Bowls
- Cast Iron Tawa/Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Paratha Stuffing
- 1 cup Mashed Boiled Potatoes
- ½ cup Grated Paneer
- 1 Medium Onion Finely Chopped
- 1 Green Chilli Finely Chopped
- ½ tablespoon Kashmiri Red Chilli Powder
- ½ teaspoon Tandoori Masala Powder/Garam Masala Powder recipe in notes
- ¼ cup Finely Chopped Coriander Leaves
- Salt as needed
For Paratha Dough
- 1.5 cups Whole Wheat Flour
- Salt as needed
- Water as needed
- 1 teaspoon Oil
For Cooking Paratha
- Butter/Oil as needed
Instructions
- In a mixing bowl add whole wheat flour, salt as needed. Mix well. Add water little by little and knead it into a soft pliable dough. Knead the dough with the palm of your hand for 5-6 mins gently until it is soft. Add a few drops of oil on top and let it rest covered for 5-15 mins.
- Divide the dough into 4 large balls, equally sized. Roll the balls of dough between your palms to make it even and smooth.
- To prepare the stuffing, in a mixing bowl add 1 cup boiled mashed potatoes, ½ cup grated paneer, 1 medium onion finely chopped, ¼ cup finely chopped coriander leaves, 1 green chilli finely chopped, ½ tablespoon Kashmiri red chilli powder, ½ teaspoon tandoori masala powder, salt as needed.
- Mix everything well together.
- To make paratha, roll a ball of dough as thin as possible. Dust additional flour as needed. Now apply ½ teaspoon oil all over the roti.
- Generously top it with the prepared stuffing, place it as evenly as possible.
- Starting at the center, make a cut towards the edge of the roti.
- Start rolling the paratha from the cut into a cone, as tightly as possible without spilling the stuffing.
- Tightly seal the edges of the cone.
- Now press it between your palms and flatten it revealing the layers.
- Dust it in extra flour to prevent the stuffing from sticking to the rolling pin.
- Roll it into a paratha of 2-3mm thickness.
- Meanwhile heat a cast iron pan/tawa for cooking the paratha. Place the paratha and cook on low flame.
- Drizzle few drops of oil/butter and cook on both sides until deep golden brown spots develop. Remove from heat. Repeat this with other parathas.
- Serve hot with dhaniya pudina chutney or pickle and curd.
Notes
- Check out the recipe for tandoori masala powder and garam masala powder
- Adjust spices as per preference.
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