CHEESE PARATHA

cheese paratha
recipe
cheese paratha - whole
wheat flat breads stuffed
with a spiced cheese
stuffing.

INGREDIENTS

(measuring cup used, 1 cup = 250
ml)
for the dough:
1 cup whole wheat flour/atta, 120 grams
¼ tsp salt
1 tsp oil or ghee
water as required for kneading
for the cheese stuffing:
½ cup tightly packed grated cheese, regular
or cheddar cheese
¼ cup finely chopped onions
1 or 2 green chilies, finely chopped
¼ to ½ tsp crushed black pepper
ghee or oil as required for roasting the
parathas
some whole wheat flour for dusting

INSTRUCTIONS

preparing the dough:
1. in a large mixing bowl or plate/tray take 1
cup whole wheat flour, ¼ tsp salt, 1 tsp oil
or ghee. add some water.
2. mix everything and begin to knead into a
smooth and soft dough. add more water if
required while kneading. cover and keep
the dough aside for 20 to 30 minutes.
preparing the cheese stuffing:
1. in a bowl or plate, take all the stuffing
ingredients.
2. mix everything very well. no need to add
salt as cheese already has a lot of salt.
keep aside.
assembling, stuffing and frying parathas:
1. pinch two small balls from the dough. roll
them between your palms.
2. flatten them and dust with whole wheat
flour.
3. with a rolling pin, roll them into about 4 to
5 inches diameter rounds. try making both
the rounds of the same size.
4. on one of the rolled dough circle, place the
cheese stuffing in the center and keep
about 1 inch empty space from the sides.
5. gently place the second circle on top and
press and seal the edges with your
fingertips.
6. dust some flour on the stuffed paratha.
7. begin to roll the cheese paratha. dust
some more flour if required.
8. roll the paratha into a round of about 7 to
8 inches in diameter or about the size of a
normal roti or chapati.
9. on a hot tava/skillet/griddle place the
rolled paratha. the tava should be hot and
not at a low temperature. cooking
parathas at a low flame will harden them.
parathas ideally are crisp as well as soft.
10. when the base is partly cooked, flip the
paratha. spread some ghee on the partly
cooked part.
11. flip again and this time this side has to be
cooked more than the previous side. you
will see brown spots on the cheese
paratha.
12. spread some ghee on this side too.
13. flip again once or twice till both the sides
are cooked properly. you should see crisp
brown spots on the cheese paratha. press
the paratha edges with a spatula or spoon,
so that they are fried well.
14. once the cheese paratha has cooked well.
remove the paratha from the tava and
serve them hot. make all parathas this
way.
15. serve these cheese parathas hot with curd/
yogurt or mango pickle or tomato ketchup.