Cheese paratha

Name: Cheese paratha
Yield: 4-6 parathas
Cuisine: Pakistani
Ingredients: for the dough; 1 cup whole wheat flour or 120 grams; 1/4 teaspoon salt; 1 teaspoon oil or ghee (clarified butter); water as required for kneading; for the cheese stuffing; 1/2 cup tightly packed grated cheese, regular or cheddar cheese; 1/4 cup finely chopped onions; 1-2 green chilies - finely chopped; 1/4-1/2 teaspoon crushed black pepper; ghee or oil as required for roasting the parathas; some whole wheat flour for dusting

Naheed Baig @cook_18590907

karachi

#cookwithamna
Cheese paratha is a delicious whole wheat flatbread stuffed with a spiced cheese stuffing.

Naheed Baig @cook_18590907

karachi

#cookwithamna
Cheese paratha is a delicious whole wheat flatbread stuffed with a spiced cheese stuffing.

Saved

Ingredients

4-6 parathas

for the dough
1 cupwhole wheat flour or 120 grams
1/4 teaspoonsalt
1 teaspoonoil or ghee (clarified butter)
water as required for kneading
for the cheese stuffing
1/2 cuptightly packed grated cheese, regular or cheddar cheese
1/4 cupfinely chopped onions
1-2green chilies - finely chopped
1/4-1/2 teaspooncrushed black pepper
ghee or oil as required for roasting the parathas
some whole wheat flour for dusting

Saved

Steps

1

Kneading dough
In a large mixing bowl or plate/tray take 1 cup whole wheat flour, ¼ tsp salt, 1 tsp oil or ghee. Add some water.
2

Mix everything and begin to knead into a smooth and soft dough. Add more water if required while kneading.
3

Cover and keep the dough aside for 20 to 30 minutes.
making cheese paratha stuffing
4

In a bowl or plate, take all the stuffing ingredients.
Mix everything very well.
5

No need to add salt as cheese already has a lot of salt. Keep aside.
6

Assembling and stuffing cheese paratha
Pinch two small balls from the dough. Roll them between your palms.
7

Flatten them and dust with whole wheat flour.
With a rolling pin, roll them into about 4 to 5 inches diameter rounds.
8

Try making both the rounds of the same size.
On one of the rolled dough circle, place the cheese stuffing in the center and keep about 1 inch empty space from the sides.
9

Gently place the second circle on top and press and seal the edges with your fingertips.
10

Dust some flour on the stuffed paratha.
11

Begin to roll the paratha. Dust some more flour if required.
12

Roll the paratha into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.
13

Making cheese paratha
On a hot tava (skillet or griddle) place the rolled paratha.
14

The tava should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.
15

When the base is partly cooked, flip the paratha. Spread some ghee on the partly cooked part.
16

Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.
17

Spread some ghee on this side too.
18

Making cheese paratha
On a hot tava (skillet or griddle) place the rolled paratha.
The tava should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.
When the base is partly cooked, flip the paratha. Spread some ghee on the partly cooked part.
Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.
Spread some ghee on this side too.
19

Flip again once or twice till both the sides are cooked properly. You should see crisp brown spots on the paratha.
20

Press the paratha edges with a spatula or spoon, so that they are fried well.
21

Once the paratha has cooked well. Remove them from the tava and
22

Serve them hot. Make all parathas this way.