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 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 teaspoon salt, 1 teaspoon 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. The amount of water needed depends upon the quality of the flour.
Cover with a lid or cloth 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.
TIP: Make sure that the onions and green chilies are finely chopped. Otherwise, they will come out of the paratha while rolling or roasting.
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 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. Keep the flame to medium to medium high.
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 with the help of tongs or a spatula.
15. With a spoon 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 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. While making the second paratha if you see some brown or burnt wheat particles on the tawa then wipe it with kitchen paper towel or napkin before roasting the paratha.
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
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Cheese Paratha
By Dassana Amit
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. While roasting any paratha variety make sure that the edges are cooked properly. If not then press them with the help of spatula for even cooking.
- 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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Damn good receipe n i tried it today itself. It was delicious.. I added a pinch of garam masala to the stuffing. Thnxx so much
Hi very nice …can i jus add the cheese mixture into the atta ?? So jus one roti not 2
Baljeet, if you do this way then cheese will melt and can stick to the tawa.