Introduction

Namaskar! I’m Ajay Chopra and I love making recipes that are fun and tasty. Let me tell you something—everyone loves aloo paratha, right? Kids, adults, even me!

But one day, I thought—what if we add something special to it? What if the regular aloo paratha becomes more crispy outside and cheesy inside? That’s how this cheese burst aloo paratha was born. Let me share it with you.

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Ingredients of Cheese Burst Aloo Paratha

Portion servings: 3–4 people

Preparation time: 05 minutes

Cooking time: 40 minutes

For the paratha dough:

• 3 cups wheat flour
• 1 tsp salt
• Water as required

For the paratha stuffing:

• 3–4 boiled potatoes
• ½ tsp salt
• ½ tsp oregano
• 1 tsp chilli flakes
• 1 tbsp chopped coriander
• ½ tsp red chilli powder
• 1 tsp amchur (dry mango) powder
• Processed cheese (as required)

For cooking:

• 1 tsp oil
• 4 tbsp butter

 

Instructions of Cheese Burst Aloo Paratha

Step 1: Make the Dough

Take 3 cups of wheat flour in a big bowl.

Add 1 tsp salt and mix it well.

Now slowly add water and knead the flour into a soft dough. It should not be sticky.

Once it is smooth and soft, cover it and let it rest while you make the filling.

 

Step 2: Prepare the Filling

Grate the boiled potatoes into a large mixing bowl. Grating makes the filling smooth.

Add ½ tsp salt, ½ tsp red chilli powder, 1 tsp amchur powder, 1 tsp chilli flakes, and ½ tsp oregano.

Also, add 1 tbsp chopped fresh coriander.

Mix everything nicely so the spices spread evenly through the potatoes.

 

Step 3: Stuff and Layer with Cheese

Take a small ball of dough and roll it into a small circle using a rolling pin.

Put 1-2 spoons of the potato stuffing in the center.

Now add a generous amount of grated processed cheese on top of the filling. You can freeze the cheese for 5–7 minutes before grating for better results.

Make sure the cheese spreads well over the potato mix.

 

Step 4: Seal and Roll the Paratha

Carefully lift the sides of the rolled dough and bring them together to seal the filling.

Pinch off any extra dough at the top and press it gently.

Dust a little flour and roll it again gently into a medium-sized paratha. Do not press too hard or the cheese might come out.

Keep the paratha medium thick so the stuffing stays inside.

 

Step 5: Cook the Paratha

Heat a tawa or pan on medium flame.

Place the rolled paratha on the hot tawa and let it cook until bubbles start appearing.

Flip the paratha and drizzle some oil or ghee around the sides.

Flip again and spread butter on top. Cook until both sides are golden brown and crispy.

 

Step 6: Serve Hot and Enjoy

Remove the cooked paratha from the tawa and cut it into halves or quarters.

Serve hot with a dollop of butter on top.

You can enjoy it with curd, green chutney, or pickle.

This is perfect for breakfast, lunch, or kids' lunchboxes.

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About the Recipe

This cheese burst aloo paratha recipe is just like your normal aloo paratha—but with a twist. The twist is in the stuffing. We are adding oregano, chili flakes, and lots of cheese.

We also make the dough like how my mother-in-law does. Her rotis are super soft, and she always says—get the water and flour ratio right! If you use 1 kg flour, then around 400 to 450 ml water is enough. But remember, all flours are different, so keep checking while kneading.

In this recipe, we use grated potatoes, but instead of onion and chili, we use oregano, chili flakes, coriander, and a little amchur and red chili powder. It gives the aloo a tasty lift!

After spreading the filling, we put lots of cheese on it. If you want the cheese to melt well, keep it in the freezer for 5-7 minutes before grating. This way it grates better and melts perfectly inside the paratha.

Then, we seal the paratha with another roti, roll it gently again, and cook it like any normal paratha. Use oil, butter, or ghee—anything you like.

When it’s done, cut it open and see that melty cheesy magic inside! Trust me, this is a perfect lunchbox idea or evening snack. Your kids will love it!

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Cooking Tips for Cheese Burst Aloo Paratha

• Knead the dough until it stops sticking to your hands. That’s when it’s ready.
• Use around 450 ml water for 1 kg flour, but adjust as needed based on the flour brand.
• Grate the cheese after keeping it in the freezer for 5-7 minutes. It grates better and melts perfectly.
• Spread the filling evenly and then the cheese so that the cheese reaches every bite.
• Seal the top roti using a little water on the edges. Press it properly before rolling again.
• Cook the paratha on medium flame until both sides are golden brown and crispy.

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Pairing Guide for Cheese Burst Aloo Paratha

• You can enjoy Cheese Burst Aloo Paratha with plain curd or flavored yogurt.
• It also goes well with green chutney or ketchup—kids love it with ketchup!
• If you want something to drink, a glass of lassi or buttermilk is perfect.
• This paratha is great for breakfast, lunch, or evening snacks. Pack it in tiffin too.

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Frequently Asked Questions about Cheese Burst Aloo Paratha Recipe

1. What is Cheese Burst Aloo Paratha?

Cheese Burst Aloo Paratha is a fun twist to the regular aloo paratha. It has crispy layers outside and melted cheese inside with tasty spiced potato filling.

2. Can I use any kind of cheese in Cheese Burst Aloo Paratha Recipe?

Yes, you can use processed cheese or mozzarella. Just remember to freeze it for 5-7 minutes before grating.

3. Is the Cheese Burst Aloo Paratha spicy?

Not too much. We use mild spices like oregano, chili flakes, and a bit of red chili powder. It’s great for kids too.

4. What flour to use for Cheese Burst Aloo Paratha Recipe?

Use regular wheat flour. Just make sure to get the water ratio right while kneading. Around 450 ml for 1 kg flour works well.

5. How can I make sure the cheese melts properly in Cheese Burst Aloo Paratha?

Keep the cheese in the freezer for a few minutes before grating. It will melt better and spread evenly inside.

6. Can I make Cheese Burst Aloo Paratha for tiffin?

Yes! Cheese Burst Aloo Paratha is perfect for tiffin. It stays tasty even after a few hours and kids love it.

7. What is the best time to eat Cheese Burst Aloo Paratha?

You can eat Cheese Burst Aloo Paratha any time—breakfast, lunch, or evening snacks. It’s filling and tasty.

8. Do I need to use butter or ghee while cooking Cheese Burst Aloo Paratha?

You can use anything—oil, butter, or ghee. Choose what you like. Butter makes it more rich and tasty.

9. Can I skip oregano and chili flakes in Cheese Burst Aloo Paratha Recipe?

Yes, you can skip or adjust them. But they give a nice twist and lift to the taste.

10. How do I stop Cheese Burst Aloo Paratha from breaking while cooking?

Seal the top roti well with water and press the edges. Roll it lightly after sealing so that stuffing doesn’t come out.