cheese paratha recipe, how to make cheese paratha recipe

cheese paratha recipe, how to make cheese paratha recipe

cheese paratha recipe with step by step photos – easy to prepare whole wheat flat breads made with a spiced cheese stuffing.

parathas make for a wholesome breakfast or brunch. there are many many varieties of paratha and this cheese paratha is also one such variety.

i make cheese parathas mostly with leftover dough for a quick breakfast. the cheese stuffing mixture can be spiced as per your needs. i make a minimally spiced cheese stuffing which is not spicy or hot. so you can change the spice factor in the cheese stuffing accordingly.

these cheese parathas are best served hot. so not advisable for them to be a tiffin box snack. the cheese does become dense and the parathas become chewy once they turn cold. so these cheese parathas have to be served hot.

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.

NOTES

 

- do chop the onions finely as if not, then they come out of the parathas while rolling.
- the recipe can be doubled.