Chilli Cheese Paratha | Stuffed Cheese Paratha
Chilli Cheese paratha is a simple mildly spiced paratha (flatbread recipe) made with cheese and herbs.This is a stuffed cheese paratha that makes a perfect breakfast option along with ketchup and pickle. This is a vegetarian, protein-rich, beginner-friendly, breakfast recipe that is paired with ketchup or pickle.
Ingredients
For The Dough
- 2 cups Whole Wheat Flour
- 2-3 cups Water (depending upon the quality of flour)
- Salt to taste
For The Stuffing
- 1 cup Processed Cheese or 6 Cubes
- 1 tsp Ginger-Green Chilli Paste
- 2 tablespoons Mixed Italian Herbs (Thyme, Oregano, Rosemarry)
- 1 teaspoon Red Chilli Flakes
Other
- 4 tbsp Ghee or Butter, for roasting the paratha
Instructions
Making The Dough
- In a mixing bowl, add 2 cups wheat flour and salt.
- Add water little by little and knead a soft dough. Do not addtoo much water in one go.
- Cover the dough and keep aside for 20 minutes.
For The Stuffing
- In a mixing bowl, grate the cheese and add ginger-greenchilli paste.
- Add Italian herbs and chilli flakes.
- Mix the herbs with the cheese.
Assembling Cheese Paratha
- After 20 minutes of resting the dough, knead it again for a minute to soften it out.
- Take a golf ball size portion of the dough
- Dust it with dry wheat flour.
- Roll it into a disc approximately 5-6 inches.
- Place the cheese stuffing in the center and bring the edges together.
- Dust the stuffed ball with dry wheat flour and roll the paratha. Apply very light pressure while rolling.
- Roll the edges thinner than in the centre.
- Heat a griddle (tawa) and place the paratha over it.
- Cook the paratha for 1 minute & flip.
- Apply ghee or butter. Roast the paratha from both sides till golden brown dots appear.
- Keep pressing paratha occasionally which help them get crispier.
- Delicious chilli cheese paratha is ready. Make the remaining parathas the same way.
- Serve these stuffed chilli cheese paratha ketchup, green chilli sauce or coriander mint chutney.
Video
Notes
You can also add onions to the filling to enhance the taste and texture.
You can use a 1:1 ratio of wheat flour & all-purpose flour (maida) to make the paratha crispy.
Instead of ghee or butter, you can use oil too.
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