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4 Mins delivery
Cheese Paratha
Serves 2
10 mins
682 KcalFor those who would like a feel of Indian flatbread but are hell-bent on having gooey, melted cheese with it, the Cheese Paratha recipe is that perfect union for a speedy but satisfying meal or snack. The dish harmoniously brings together the wholesome comfort of stuffed paratha and the irresistible cheese flavour, immediately warming up the hearts of both kids and adults. Paratha dough is generally made from whole wheat flour and kneaded with water, a pinch of salt, and a little oil to form soft and pliable dough. Generous amounts of grated cheese are used for the stuffing, even mixed with spices such as chopped green chillies, coriander leaves, cumin, and a splash of chaat masala for a tangy touch. Use any melting cheese; however, the most commonly used melting cheese varieties include cheddar, mozzarella, or processed cheese. To prepare cheese paratha, equal portions of dough are made into fragile discs and then filled with cheese. The edges are sealed, and the dough is made into a flat paratha without any cheese leakage. Then, it is fried on a hot tawa and smeared with ghee or butter till it turns golden brown and crunchy on both sides. The edges are crispy when you bite into freshly made cheese paratha, but it's soft and cheesy. The cheese melts just right, blending with mild spices for an intensive, flavourful filling. So, it can be relished with yoghurt and pickle and/or a piquant chutney to give an all-around satisfying, indulgent meal.
Ingredients required for Cheese Paratha
- 2 cup wheat flour
- 1 tbsp oil
- 1 onion
- 1 carrot
- 1-2 green chilli
- 1 cup cheese
- Ghee
- Chutney
- 1/2 tsp red chilli powder
Cooking steps for Cheese Paratha
- 1First, prepare the stuffing vegetables. Use vegetables of your choice—capsicum, onions, carrots.
- 2Cut slices of the vegetables you've chosen and wash them thoroughly to rid them of any dust.
- 3Heat a small frying pan on the stove and add a slight splash of oil.
- 4Heat the oil, then add your vegetables.
- 5Add the sliced vegetables to the frying pan and let them cook on medium heat for a few minutes. Make sure to stir from time to time so they cook evenly.
- 6Cook until the vegetables turn soft and slightly mushy.
- 7Add salt and red chilli powder to taste when the vegetables are tender.
- 8Adjust the spices according to your spice and salt preferences.
- 9Mix everything well so the spices combine with the veggies. Once done, cool the stuffing.
- 10While the vegetable stuffing cools down, knead the dough using whole wheat flour, a pinch of salt, water, and a little oil. Make sure the dough is soft and pliable for rolling.
- 11Let the dough rest for about 10-15 minutes before using it.
- 12After the stuffing cools down, let's start making the parathas. Divide the dough into two balls. Roll the first dough ball into a round, flat shape and set it aside. Roll the second dough ball, but this time, apply a thin layer of oil or ghee on it, fold it in half, and roll it again. This helps create a flakier paratha.
- 13Spread the prepared vegetable stuffing evenly on the second rolled dough. Then, place a slice of cheese (or shredded cheese) on top of the stuffing. The cheese gives the paratha a soft and cheesy flavour.
- 14Take the first rolled dough and gently place it over the stuffed second dough, covering the filling. Use your fingers to press down the sides, sealing the two doughs together so the filling stays inside.
- 15Lightly tap the prepared paratha to widen it slightly. Avoid using a rolling pin, as it might tear the paratha and expose the filling.
- 16Heat a tawa or griddle over medium-high heat. Once hot, place the stuffed paratha on the tawa. Cook one side for a minute, flip it, and apply ghee or oil on the surface. Flip again, apply more ghee, and cook until both sides are golden brown and crispy.
- 17When the paratha is crisp and fully cooked, please remove it from the tawa and serve it hot with any sauce, chutney, or yoghurt. You will get that perfect molten cheese centre in every bite for a decadent mouthful of flavour every time.
- 18This quick and easy recipe of cheese paratha makes a great meal for breakfast, lunch, or dinner.
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FAQs
How do I prevent the melted cheese from oozing out of the paratha?
To make a cheese paratha that doesn't allow the cheese from oozing out, seal the edges of the dough nicely while putting in the cheese filling. Press and roll the paratha slightly without putting much pressure on it so the dough does not break open. Also, avoid overstuffing cheese paratha as it melts and seeps out during the process of cooking.
Which type of cheese is used for making cheese paratha?
Cheeses come in several flavours, depending on your preference. The most popularly used is cheddar mozzarella or a blend of all. Mozzarella gives it good stretchability, while cheddar has a sharper flavour. Processed cheese must be ubiquitous among Indian housewives due to its melting properties. Flavoured cheese, like pepper jack, may be included in the preparation to add more spice.
Can I prepare cheese paratha in advance?
Yes, you can prepare dough and the cheese stuffing in advance. Store the dough in an airtight container and refrigerate for up to 24 hours. You can even half-pre-cook the parathas (just until they are light brown) and refrigerate them. When you are ready to serve them, just pop them into a pan or griddle with a bit of ghee or butter and crispen them up again. That way, it makes it easy for when needed as part of a quick meal prep or to dish out fresh as needed.
