cheese paratha recipe with step by step photos. cheese paratha is a delicious whole wheat flatbread stuffed with a spiced cheese stuffing.

these cheese flatbreads make for a wholesome breakfast or brunch. there are many many varieties of paratha made and this is one such tasty paratha which the kids are going to love.

i make cheese paratha 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 paratha 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 paratha have to be served hot.

accompany these hot cheese paratha with curd/yogurt or mango pickle or tomato ketchup.

how to make cheese paratha

kneading dough

1. in a large mixing bowl or plate/tray take 1 cup whole wheat flour, ¼ tsp salt, 1 tsp oil or ghee (clarified butter). 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.

3. when the dough is resting, prepare the cheese stuffing. in a bowl or plate, take all the stuffing ingredients – ½ cup tightly packed grated cheese, ¼ cup finely chopped onions, 1 or 2 green chilies (skip for kids), finely chopped and ¼ to ½ tsp crushed black pepper.

here i added orange cheddar cheese. you can use regular plain cheese or cheddar cheese. i add onions as we prefer them in these parathas. but you can easily skip the onions and increase the quantity of cheese. you can also add garlic or ginger if you want.

4. mix everything very well. no need to add salt as cheese already has a lot of salt.

rolling and stuffing cheese paratha

5. pinch two small balls from the dough. roll them between your palms. flatten them and dust with whole wheat flour.

6.with a rolling pin, roll them into about 4 to 5 inches diameter rounds. try making both the rounds of the same size.

7. on one of the rolled dough circle, place the cheese stuffing in the center and keep about 1 inch empty space from the sides.

8. gently place the second circle on top and press and seal the edges with your fingertips.

9. dust some flour on the stuffed paratha.

10. begin to roll the cheese paratha. dust some more flour if required.

11. roll the paratha into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

cooking cheese paratha

12. on a hot tava/skillet/griddle place the rolled paratha.

13. 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.

14. when the base is partly cooked, flip the paratha.

15. spread some oil or ghee (clarified butter) on the partly cooked part.

16. 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.

17. spread some ghee on this side too. while taking photos i accidentally spilled more ghee on the paratha.

18. 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.

19. here the cheese paratha has cooked well. remove the paratha from the tava and serve them hot. make all cheese paratha this way. the recipe will make 4 to 6 cheese paratha, depending on the size and thickness. the recipe can be doubled too.

20. serve these cheese paratha hot with curd/yogurt or mango pickle or tomato ketchup. for more delicious cheese recipes, you can check link -> cheese recipes.

more paratha recipes

• paneer paratha
• aloo paratha
• onion paratha
• methi paratha
• palak paratha

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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Cheese Paratha

4.82 from 11 votes

cheese paratha is a delicious whole wheat flatbread stuffed with a spiced cheese stuffing.

Author:Dassana Amit

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Course:breakfasts

Cuisine:north indian

Servings (change the number to scale):4 to 6 parathas

(1 CUP = 250 ML)

INGREDIENTS

for the dough

• 1 cup whole wheat flour or 120 grams
• ¼ teaspoon salt
• 1 teaspoon oil or ghee (clarified butter)
• 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 teaspoon crushed black pepper
• ghee or oil as required for roasting the parathas
• some whole wheat flour for dusting

INSTRUCTIONS

kneading dough

• 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.
• 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.

making cheese paratha stuffing

• in a bowl or plate, take all the stuffing ingredients.
• mix everything very well. 
• no need to add salt as cheese already has a lot of salt. keep aside.

assembling and stuffing cheese paratha

• pinch two small balls from the dough. roll them between your palms.
• flatten them and dust with whole wheat flour.
• with a rolling pin, roll them into about 4 to 5 inches diameter rounds. try making both the rounds of the same size.
• on one of the rolled dough circle, place the cheese stuffing in the center and keep about 1 inch empty space from the sides.
• gently place the second circle on top and press and seal the edges with your fingertips.
• dust some flour on the stuffed paratha.
• begin to roll the paratha. dust some more flour if required.
• roll the paratha into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

making cheese paratha

• on a hot tava (skillet or 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.
• when the base is partly cooked, flip the paratha. spread some ghee on the partly cooked part.
• flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the paratha.
• spread some ghee on this side too.
• flip again once or twice till both the sides are cooked properly. you should see crisp brown spots on the paratha. 
• press the paratha edges with a spatula or spoon, so that they are fried well.
• once the paratha has cooked well. remove them from the tava and serve them hot. make all parathas this way.
• serve these cheese paratha hot with 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.

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