Cheesy Hariyali Aloo Paratha With Britannia The Laughing Cow Cheese Triangles For A Desi Breakfast

Treat your tastebuds with a comforting Hariyali Cheese Aloo Paratha this week for a wholesome meal. These delicious parathas are packed with the goodness of Britannia The Laughing Cow Cheese Triangles, spices and minimal herbs to provide an indulgent flavour with every bite.

Britannia The Laughing Cow

Updated Jan 29, 2025, 09:23 PM IST

Nothing compares to the wholesome delight of parathas, especially when paired with yoghurt or tangy pickles. Indian cuisine boasts a rich heritage of flatbreads, offering a variety of options that cater to every palate. Parathas, a versatile favourite, have consistently been a top choice for satisfying meals. From stuffed parathas to fragrant ajwain versions, these breads are a perfect accompaniment to any feast.

The history of parathas is deeply rooted in the culinary traditions of South Asia, where they have evolved into diverse forms across the globe. Traditionally made with freshly kneaded wheat flour, layered parathas are shallow-fried in ghee or oil and served with butter or malai for a rich, indulgent flavour.

For those who enjoy a twist on classic parathas, the Hariyali Cheese Aloo Paratha is an excellent choice to satisfy cravings. Ready in minutes, this paratha features a layer of melted Britannia The Laughing Cow Cheese Triangles and spiced potato stuffing. The spinach-based dough adds a nutritious boost, making it an iron-rich and wholesome option. This cheesy spinach paratha is an excellent way to introduce children to healthy eating while keeping mealtime exciting. Its versatility has made cheese parathas a popular tiffin choice for kids, and it’s sure to become a favourite in your household too.

Cheesy Hariyali Aloo Paratha Recipe - Serves 3

Prep time: 20 mins, Cooking time 30 mins

Cheesy paratha is a layered bread that is prepared with a blend of Britannia The Laughing Cow Creamy Cheese Triangles and crispy aloo stuffing.

Ingredients

For the Potato Stuffing:

Quantity	Ingredients
6	Small potatoes, boiled and peeled
2	Britannia The Laughing Cow Creamy Cheese Triangles
½ cup	Red onions, finely chopped
¾ cup	Bell peppers, finely chopped
½ cup	Cilantro, finely chopped
2 tsp	Thai green chilli and ginger paste
1 ½ tsp	Cumin-coriander powder
½ tsp	Red chilli powder
1 tsp	Salt
1 tsp	Garam masala
1 tsp	Amchur powder
1 tsp	Chaat masala
1 tsp	Lemon juice
½ tsp	Turmeric powder

For the Spinach Roti Dough:

Quantity	Ingredients
2 cups	Whole wheat flour
3 tbsp	Oil
½ tsp	Cumin powder
½ tsp	Salt
Handful	Spinach leaves
As required	Water

Method

To make the roti dough, start with blanching the spinach leaves in boiling water for 1 minute. Drain and blend the leaves into a smooth puree with ½ cup of water.

In a mixing bowl, combine whole wheat flour, cumin powder, and salt. Add 2 tbsp of oil and mix well until evenly combined.

Gradually incorporate the spinach puree into the flour, adding water as needed to form a soft dough. Knead thoroughly, cover with a damp cloth, and set aside to rest.

Mash the boiled potatoes in a large bowl. Add finely chopped onions, bell peppers, cilantro, Britannia The Laughing Cow Creamy Cheese Triangles, and all the spice powders (cumin-coriander, red chilli, turmeric, garam masala, amchur, chaat masala) along with the green chilli-ginger paste, salt, and lemon juice.

Mix gently to avoid releasing excess moisture. Divide the mixture into 10 equal portions and roll into balls. Cover with a damp cloth.

Add 1 tbsp of oil to the spinach dough and knead briefly to smoothen. Divide into 10 equal portions and roll into balls.

Lightly dust a ball of dough with dry flour and roll it out into a small disc. Place one portion of potato filling in the centre. Bring the edges of the dough together to seal the filling completely. Remove excess dough if necessary.

Roll the stuffed dough ball gently into a paratha of desired thickness, ensuring the filling does not break through.

Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot surface and cook until light brown spots appear on the underside. Flip and cook the other side.

Drizzle oil around the edges and on the surface of the paratha. Press gently with a spatula and cook until both sides are golden brown.

Serve hot with yoghurt, pickles, or your favourite chutney. Enjoy!

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