Cheese-stuffed paratha is an Indian flatbread served as a hearty snack or a quick indulgent lunch. A major hit among kids, this is a super easy three ingredient recipe.
Why this works
1. Easy to make quick paratha without much prep, cutting, or chopping. You can make and eat it in 10 minutes!
2. Kids love it! Adults love it.
Salty, melty cheese with just a hint of chili inside a crispy whole wheat paratha—could it get any better?
What grilled cheese is to most, this cheese paratha to me. It's a breeze to make and even faster to finish! It's childhood nostalgia served with a modern twist. Simply serve with ketchup and have a delicious comfort meal ready to be devoured.
It's my son's favorite meal. I love making it because it's straightforward, the ingredients are always available, and I know he won't complain.
Ingredients for Cheese Paratha
You only need three ingredients to make the paratha- cheese, wheat flour ,and chili flakes. You can also use finely cut green chili.
Cheese— I like using processed cheese like amul cheese cubes. They melt beautifully, and I always have them on hand. If you are not in India, you can use any melty cheese you like.
Whole wheat flour- Use regular wheat flour that you use for making rotis. I like using sharbati wheat flour.
How to make cheese paratha
Two critical tips while making cheese paratha is
1. The cheese filling should be smooth, without any bits that could tear the dough while rolling. You do not want small holes in the paratha from which the cheese oozes out while cooking.
2. The paratha dough should be soft.
Step 1: Prep the Cheese
Grate the cheese. Add the chili flakes or finely chopped green chili. Mix it up with your hand and make a rough ball.
Step 2: Make the Paratha Dough
Add wheat flour to a large bowl. Add a little water and start to wet the flour. Slowly bring it together, making it into a soft dough. If the dough is not coming together, add more flour. Knead it until it's soft and pliable.
Divide the dough into small balls. Keep some dry flour on the side.
Step 3: Stuff the Paratha and roll
Roll the dough ball into a small dish. As shown in the picture, keep the prepared grated cheese ball inside. Close the seams.
Flatten the ball with your hands. Roll it into a circular disc. Heat a pan or a traditional roti tawa. I have a cast iron tawa, which I have been using since I started my own kitchen.
Once the paratha is semi-cooked on both sides, spread oil, ghee or butter. Cook until you see blackish brown specs, like in the picture.
Serving Cheese Paratha
Since it's my "I have no time or patience" recipe, I like to keep it simple and serve it with ketchup. You can serve it with more traditional sides and chutneys like sweet mango chutney or this green chutney.
Variations
I have experimented a lot with cheese parathas. Here are some of my favorite combinations
Chili cheese paratha - with spicy green chilies
Paneer paratha- instead of using cheese, we use Indian hard cheese called paneer. As if it does not melt, I like to mix it up with onions, coriander leaves, and spices.
Pimento Cheese paratha- This is my latest obsession. Love the complexity pimento cheese brings.
If you love Indian food with twist, you must also try my zucchini paratha that I serve with crispy baked masala potatoes.
Cheese Paratha
Equipment
- Box Grater
Ingredients
- 1 Cup Wheat Flour More for dusting
- 120 gms Cheese Cheddar cheese or 2 cheese cubes per paratha
- ¼ teaspoon Chili flakes or chili paste
- 1 Tablespoon Oil or ghee for frying
Instructions
- Grate the cheese. Add chilli flakes and mix.
- In a large bowl, take the flour. Start adding in water to bring the dough toghether. Knead the dough for 1-2 minutes.
- Divide the dough into golf ball sized balls.
- Meanwhile heat the tawa or pan.
- Dust the ball with some dry flour. Place it on a rolling surface. Flatten it with your palm and roll it into a circular shaped disc.
- Take half of the cheese mixture and make it into a ball. Compress the cheese toghether. Bring the ends together and pinch to close the seams.
- Once the pan or tawa is hot, add the rolled paratha. Flip once it turns slightly brown.
- Once it's semi cooked, brush with ghee or oil on both sides, continue to cook till you see golden brown spot
- Serve with ketchup.
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