cheese paratha recipe
Print Recipe
4.82 from 11 votes

cheese paratha

cheese paratha is a whole wheat flat bread stuffed with a spiced cheese stuffing.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: breakfasts
Cuisine: north indian
Servings: 4 to 6 parathas
Author: Dassana Amit


for the dough

  • 1 cup whole wheat flour (atta) or 120 grams atta
  • ¼ teaspoon salt
  • 1 teaspoon 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 (hari mirch) - finely chopped
  • ¼ to ½ teaspoon crushed black pepper (kali mirch powder)
  • ghee or oil as required for roasting the parathas
  • some whole wheat flour for dusting


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.