Rice Paper Aloo Paratha is a fun, gluten-free twist on the classic aloo paratha. Softened rice paper is stuffed with a spicy potato filling and gooey cheese before being pan-fried in ghee until crisp and golden. The result is a crunchy exterior with a cheesy, flavourful filling that's perfect for breakfast, snacks, or a quick meal.

What is Rice Paper Aloo Paratha?

Rice Paper Aloo Paratha replaces traditional dough with rice paper sheets. The rice paper becomes wonderfully crispy when cooked, while the spiced potato and melted cheese filling stays soft and creamy inside.

It is perfect for:

● Breakfast
● Evening snacks
● Quick lunches
● Tea-time treats
● Gluten-free meals

The crispy rice paper and cheesy potato filling make this recipe incredibly satisfying.

Main Ingredients of Rice Paper Aloo Paratha:

For the Filling

1. 1 Large Boiled Potato

2. ¼ Cup Onion, finely chopped

3. 1 Green Chilli, finely chopped

4. 1 tsp Red Chilli Powder

5. ½ tsp Salt

6. ½ Cup Mozzarella Cheese, grated

For Assembly

1. 2 Rice Paper Sheets

2. Water (for softening the rice paper)

For Cooking

1. 1–2 tbsp Ghee

What Is So Special About Rice Paper Aloo Paratha?

Unlike a traditional paratha, this version uses rice paper instead of dough, making it wonderfully crispy while keeping the recipe light and easy to prepare. The addition of cheese creates a delicious melt-in-the-middle surprise.

Quick and Easy Rice Paper Aloo Paratha:

With just a few ingredients and no kneading required, this recipe comes together in under 20 minutes and makes a perfect snack or light meal.

How to Make Rice Paper Aloo Paratha

Step 1: Prepare the Filling

1. Add the boiled potato to a mixing bowl.

2. Mash until smooth.

3. Add the chopped onion, green chilli, red chilli powder, and salt.

4. Mix well until evenly combined.

Step 2: Soften the Rice Paper

1. Fill a shallow plate with water.

2. Dip one rice paper sheet into the water for a few seconds.

3. Remove and place it on a clean work surface.

4. The rice paper should be soft and pliable but not overly soaked.

Step 3: Assemble the Paratha

1. Place the potato filling in the centre of the softened rice paper.

2. Top with the grated mozzarella cheese.

3. Wet another rice paper sheet and place it over the filling.

4. Press the edges firmly to seal completely.

Step 4: Cook the Paratha

1. Heat a non-stick pan over medium heat.

2. Add the ghee.

3. Place the stuffed rice paper onto the pan.

4. Cook for 2–3 minutes per side until golden brown and crispy.

5. Add a little more ghee if required while cooking.

Step 5: Serve

1. Remove from the pan.

2. Slice into wedges.

3. Serve immediately while hot and crispy.

Expert Tips

1. Don't soak the rice paper for too long or it may tear.

2. Seal the edges well to prevent the cheese from leaking.

3. Cook over medium heat for even crisping.

4. Use mozzarella for the best cheese pull.

5. Serve immediately while the exterior is crispy.

Recipe Card

Rice Paper Aloo Paratha

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Category

Breakfast / Snack

Servings

1

Prep Time

10 minutes

Cook Time

8 minutes

Calories

320

Try this crispy Rice Paper Aloo Paratha stuffed with spicy mashed potatoes and gooey mozzarella cheese. A quick, gluten-free fusion snack that's golden, crispy, and ready in under 20 minutes.

Author:

Samridh

Ingredients

Filling

• 1 large boiled potato

• ¼ cup finely chopped onion

• 1 finely chopped green chilli

• 1 tsp red chilli powder

• ½ tsp salt

• ½ cup grated mozzarella cheese

Assembly

• 2 rice paper sheets

• Water for softening

Cooking

• 1–2 tbsp ghee

Directions

1. Mash the potato with the onion, green chilli, red chilli powder, and salt.

2. Soften one rice paper sheet in water.

3. Add the filling and grated mozzarella.

4. Cover with another softened rice paper sheet and seal the edges.

5. Cook in ghee for 2–3 minutes per side until golden and crispy.

6. Slice and serve hot.

Recipe Note

Dip the rice paper in water only until it's just pliable, as it continues to soften after being removed. Cooking over medium heat ensures a crisp exterior while allowing the cheese to melt perfectly inside.