CHEESE PARATHA

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Paratha is an unleavened flatbread, popular in the Indian subcontinent, especially in India, Pakistan, Bangladesh and Nepal. It is made with either whole wheat flour or maida. The dough is rolled out and cooked on a flat tawa, often with ghee, butter or oil.

Parathas can either be made simple, with just the dough, or it can be made by adding various flavourful stuffing to the dough, commonly called as stuffed paratha. There are so many different types of stuffed paratha. The stuffed parathas are commonly served with curd or pickle, and is mostly enjoyed for breakfast or lunch.

Cheese paratha is a delicious stuffed flatbread made by filling the dough with grated or sliced cheese, then cooking it on a hot griddle or tawa until golden and crispy. It is a modern variation of traditional parathas.

Cheese paratha has a crispy and lightly golden on the outside, with a soft, warm and gooey texture on the inside. The melted cheese creates a stretchy texture, making it especially popular with children and cheese lovers.

ABOUT THE RECIPE:

Processed cheese and mozzarella are some of the commonly used cheese for this recipe. This recipe can be made with both cheese slices and diced/grated cheese. Except, the folding method of the dough is different for cheese slices and diced/grated cheese. I’ve included both the folding methods in this blog.

I’ve used processed cheese slices and diced mozzarella cheese for this recipe.

I made these parathas with whole wheat flour. It can also be made completely with maida or with a combination of whole wheat flour and maida. This recipe makes around 7 parathas.

INGREDIENTS FOR CHEESE PARATHA:

FOR THE DOUGH:

• WHOLE WHEAT FLOUR – 3 CUPS
• OIL – 2 TBSP
• SALT – AS REQUIRED

FOR STUFFING:

• PROCESSED CHEESE SLICE – 2 NOS (FOR 1 PARATHA)
• DICED/GRATED MOZZARELLA CHEESE – 2 TBSP (FOR 1 PARATHA)

HOW TO MAKE CHEESE PARATHA:

HOW TO PREPARE THE DOUGH:

• In a large mixing bowl, add 3 cups of whole wheat flour, 2 tbsp of oil and salt.

• Add little water at a time, and mix it to a thick dough. Use regular room temperature water.

• Knead the dough for 1 minute. Then add 1 tsp of oil on top of the dough, cover it and let it rest for 30 minutes.

• After 30 minutes of resting, knead the dough again for 2 minutes. Kneading the dough, make it soft and easy to roll.

• Divide the dough into 7 equal portions. Take one portion, and keep the remaining dough covered until use.

• Dust little dry flour over the dough, and roll it.

HOW TO MAKE CHEESE PARATHA USING CHEESE SLICES:

• Roll it to a medium thickness. It shouldn’t be too thick or too thin. It should have a thickness of chapathi or quesadilla. Also, it doesn’t really need to have a perfect round shape.

• Place 2 cheese slices onto the center of the rolled dough.

• Fold 2 sides of the dough over each other.

• Then, fold the other 2 sides of the dough, and press it tight.

• Dust some dry flour on both sides of it, and roll it thin. It’ll have a rectangular shape to it.

• Heat a tawa, and add the rolled stuffed dough to it.

• Let it cook on one side for 10 to 15 seconds, and then turn it.

• Apply little oil, and cook it until it turns light golden brown on both sides.

• It will puff up. Also, it is totally fine, if it doesn’t puff up.

• Once it turns light golden brown on both sides, transfer it to a plate.

YUMMY AND DELICIOUS CHEESE PARATHA MADE USING CHEESE SLICES IS READY.

HOW TO MAKE CHEESE PARATHA USING DICED/GRATED CHEESE:

• Roll the dough upto a 3 inch diameter. Press the edges of the dough to make it slightly thin. It has to be thick in the center and thin on the edges.

• Place 2 tbsp of diced/grated cheese onto the rolled dough.

• Join the edges, and remove the excess dough.

• Dust some dry flour on both sides and roll it.

• It should be rolled slightly thick.

• Heat a tawa, and add the rolled dough to it.

• Let it cook on one side for 10 to 15 seconds, and then turn it.

• Apply little oil, and cook it until it turns light golden brown on both sides.

• It will puff up, and once it turns light golden brown on both sides, transfer it to a plate.

YUMMY AND DELICIOUS CHEESE PARATHA MADE USING DICED/GRATED CHEESE IS READY.

SERVE IT HOT WITH YOUR FAVOURITE SIDE DISH.

I HAD CHEESE PARATHA WITH PANEER BUTTER MASALA.

VARIATIONS:

• It can either be made with whole wheat flour or maida.
• It can also be made with a combination of whole wheat flour and maida in the ratio of 2:1 or 1:2.
• Processed cheese, mozzarella or any cheese blend can be used.

PRO TIPS:

• Resting the dough for at least 30 minutes, makes it softer.
• The dough has to be kneaded for 2 minutes after resting. It makes the dough soft and easier to roll.
• Always keep the dough covered, until use. The dough can easily dry out, when it is not covered.
• Some brands of whole wheat flour might be little hard. In such case, replace it with whole wheat flour and maida in the ratio of 2:1.
• Since, maida has more elasticity compared to whole wheat flour, the parathas made completely with maida are much softer, compared to the parathas made with whole wheat flour.
• While cooking cheese paratha, turn them only once or twice. Cheese parathas has a gooey inside, and are generally softer compared to other stuffed paratha. So, it might break, when turned frequently.