cheese paratha is a whole wheat flat bread stuffed with a spiced cheese stuffing.
to 6 parathas
for the dough
whole wheat flour
(atta) or 120 grams atta
as required for kneading
for the cheese stuffing
tightly packed grated cheese,
regular or cheddar cheese
finely chopped onions
1 or 2
(hari mirch) - finely chopped
¼ to ½
crushed black pepper
(kali mirch powder)
or oil as required for roasting the parathas
some whole wheat flour
making dough for cheese paratha
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 cheese 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 cheese 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 cheese paratha.
press the paratha edges with a spatula or spoon, so that they are fried well.
once the cheese paratha has cooked well. remove the paratha from the tava and serve them hot. make all parathas this way.
serve these cheese paratha hot
with curd (yogurt) or mango pickle or tomato ketchup.
- do chop the onions finely as if not, then they come out of the parathas while rolling.
- the recipe can be doubled.
full recipe -