This flaky and savory cheese paratha is ideal for any meal of the day and is kid-friendly, due to its cheesy flavor. Serve it with raita, pickle, tomato ketchup, or a delicious paneer curry for an entire meal.
When you’ve never had a conventional North Indian paratha, I promise you that you simply are in for an actual treat. That’s because these flaky and buttery Indian flatbreads are a delicious, satisfying, and hearty option for almost any meal.
This easy cheese paratha recipe is a superb stuffed paratha recipe for beginners. It is way easier to roll and cook a paratha full of melty cheese compared to something a little bit tougher, just like the potatoes in my aloo paratha recipe.
Not only do you get the flaky texture of a plain paratha, but you furthermore may have a melty and cheesy center that can win over the pickiest of eaters.
When served with some creamy raita or a delicious paneer curry this straightforward dish easily becomes a meal – perfect for breakfast, lunch, or dinner. And while these are best warm, my kids don’t mind taking the leftovers of their lunch.
What’s cheese paratha product of?
Cheese paratha, simply put, is an entire wheat bread full of spiced cheese filling. The stuffing is made with mozzarella cheese for a delicious, stretchy center, but you’ll be able to substitute half of the cheese for cheddar cheese or make my drool-worthy recipe for paneer paratha.
The paratha dough is made with whole wheat flour, then rolled and stuffed with cheese stuffing. The dough is then folded across the stuffing and rolled again. The rolled paratha is then shallow fried in ghee in a hot tawa or frying pan till golden brown spots appear. Discuss delicious!
Alternate names: In restaurant menus, it’s possible you’ll find this paratha listed as chili cheese paratha or onion cheese paratha.
Reasons to like this recipe
- It’s picky-eater-approved and kid-friendly.
- Versatile – This cheese paratha recipe could be served for breakfast, lunch, or dinner.
- Made with whole wheat flour – it’s a healthier on a regular basis option compared to naan bread.
- Even though it’s best when served warm, it still tastes great when served cold, meaning it is ideal for adding to kids’ lunch boxes.
Here’s what you have to make the recipe
You’ll need the next equipment to make parathas
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Stuffed Cheese paratha
This flaky and savory recipe for cheese paratha is ideal for any meal of the day and is kid-friendly due to its cheesy flavor.
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Make the stuffing
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Mix all of the ingredients for the stuffing – onions, cheese, chaat masala, chili powder, cilantro leaves, jeera, green chilies, and salt- until they’re combined. [Note: Don’t prepare the stuffing in advance. Prepare it just before you are ready to roll the parathas. It is because the onions will start to lose water.]
Rolling out the parathas
Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you’ve got health issues, please work with a registered dietician or nutritionist.
Calories: 377kcalCarbohydrates: 25gProtein: 17gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 66mgSodium: 670mgPotassium: 180mgFiber: 4gSugar: 2gVitamin A: 452IUVitamin C: 2mgCalcium: 314mgIron: 2mg
Variations to try
- Skip the green chilies to make it kid-friendly. You’ll be able to add a tiny little bit of ground black pepper as a substitute.
- Various kinds of cheese – Replace 1/2 of mozzarella cheese with cheddar cheese on this recipe. You’ll be able to replace mozzarella cheese with paneer (Indian cottage cheese), as on this paneer paratha recipe.
- Skip onions – ensure that to extend the quantity of cheese in order that you’ve got enough stuffing for the dough.
- Italian twist – Replace Indian spices/spice powders with a teaspoon of garlic powder, oregano each, and 1/2 teaspoon chili flakes.
- Spice variations: Use dry mango powder as a substitute of chaat masala to present it a tangy twist. You can even add 0.5 to 1 teaspoon of garam masala for some warmth.
- Chili cheese paratha – Increase the quantity of green chili for a spicy kick.
Tips on how to prep ahead
The dough stays within the refrigerator in an air-tight container for as much as 3 days. Frozen for a month. Bring the dough to room temperature before rolling out the parathas.
You’ll be able to make the cheese stuffing (don’t add the onions) as much as 3 days upfront. You’ll be able to chop onions and store them individually.
Storage suggestions
Refrigerator – You’ll be able to store your parathas for 3-4 days within the refrigerator. For best results, store them in an airtight container and between sheets of parchment to forestall sticking (optional).
Freezer – These will keep well within the freezer for 2-3 months. Separate them with parchment paper when freezing, or they’ll stick together.
Reheat – For refrigerated parathas, reheat in a microwave (15-20 seconds) or reheat in a tava / skillet kept over medium heat. If parathas are frozen, use a tava/skillet to reheat for best results.
