Bread/Paratha,  Breakfast,  North Indian,  Recipes,  Snack,  Vegetables

Aloo Palak Paratha with Cheese



 Potato Spinach Paratha with Cheese | How to make Aloo Palak Paratha with Cheese


Aloo Palak Paratha with Cheese is a simple, easy, flavorful paratha that’s made with mashed up potatoes, finely cut blanched Spinach, four blend cheese, spices all kneaded into the dough to make soft, fluffy parathas.

Normally, a lot of the parathas that we see are stuffed with different mixtures, made in different variations and different fillings. A lot of people have their own version, taste and flavors of parathas that they make. This recipe that I’m bringing to you is something I created and whip together and has been tasted and tested …….and received full marks !


I particularly don’t like to follow any recipe to the “T” or measurements …I’m more of an eye baller. Some people like spicy food and some are more health conscious …so I believe that go with what suits you with your liking and your taste. My family enjoys eating tasty, delicious, flavorful, but not to spicy food …..we think that spices shouldn’t over power the dish the actual taste of vegetables/dhal should still be noticeable.

I enjoy making some of the old fashion traditional parathas that have been made for years like paneer paratha, aloo paratha, gobi paratha, mooli paratha. Sometimes I like to add a twist to them, a different mixture, a different flavor, different vegetables. Instead of stuffing them always I like to incorporate everything into the flour, so it doesn’t feel like I’m eating roti and subzi (curry).


Aloo Palak Paratha with Cheese goes well with plain yogurt, green coriander chutney, mango pickle (methia keri), sweet mango pickle (gor keri), cucumber raita or enjoy it as is. This is a great breakfast, lunch or tiffin idea. These can be made for picnics, brunch, long travel trips.

Here are some other delicious parathas that you may want to also check out: Bhaji Paratha, Broccoli Tofu Paratha, Methi Palak Thepla, Bhatura and Jowar Rotla – Gluten-Free Indian Flat bread,  Roti-Indian Flat bread.


Aloo Palak Paratha with Cheese

Prep Time: 30 minutes

Cook Time: 30 minutes

Category: Bread/Paratha, Breakfast, North Indian, Recipes, Snack, Vegetables

Aloo Palak Paratha with Cheese

A simple, easy and quick breakfast, lunch, brunch, picnic or tiffin idea. "Aloo Palak Paratha with Cheese" Serve with your favorite choice of yogurt, achar, chutney.


  • 3 cups – Spinach roughly chopped, blanched and drained
  • 2 medium - aloo/potatoes, boiled, peeled and mashed.
  • 1 medium – red onion finely chopped
  • 2 1/2 cups - whole wheat flour
  • 1 tsp. – crushed cumin (grind in a coffee grinder, should be rough not powdery)
  • ½ tsp. - red chili powder
  • ¼ tsp. - turmeric powder
  • 1 tbsp. – Paratha masala ( I used MDH brand)
  • 1 tsp. – green chili paste
  • 1 tsp. - sugar
  • 1/2 cup - your choice of cheese ( I used 4 blend cheese)
  • 1 tbsp. - yogurt
  • 1 tbsp. - oil
  • Salt to taste
  • Oil or ghee as required for frying the parathas


  1. Roughly chop the palak/spinach leaves and rinse. Boil about 1 ½ cup of water, once it comes to gentle boil blanch spinach/palak for about 5 minutes. Drain water rinse in cold water and keep aside.
  2. Pressure cook or boil potatoes till cooked. While potatoes are still warm, peel and mash completely. Keep aside.
  3. Into a large mix bowl add in whole wheat flour, red chili powder, turmeric powder, paratha masala, sugar, crushed jeera, green chili paste, salt to taste, onion, yogurt and oil and mix together well. Then add in cheese, blanched spinach and mashed potatoes and knead dough. ***if water is needed add in about 1 tbsp. first and knead dough. Dough should not be very soft, knead till smooth dough is formed ***
  4. Once dough is kneaded apply a little bit oil on the palms of your hand and rub all over kneaded dough. Cover and let it rest for 10 minutes.
  5. Make medium sized tennis balls from the dough and roll into round parathas.
  6. Fry the Aloo Palak Paratha on a hot tava with a few teaspoons of oil pressing around the edges till brown spots appears on both sides and they are cooked.
  7. Serve Aloo Palak Paratha hot with pickle, yogurt or chutney.


When using yogurt and spinach, you may not need to add much since water is also released from spinach and yogurt.

sugar is optional

I made my dough in stand mixer. If you have a machine that kneads dough then use that's faster and easier.





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