Cheese paratha is easy to prepare and it is very delicious to make with cheese stuffed in inside the roti. Cheese paratha is served in the breakfast or brunch these are flatbreads. Many varieties of paratha are made and cheese paratha is one of them. Most kids love this paratha because it has cheese that makes it very tasty. These cheese parathas are served when it is served hot. Therefore, it is not so good for the tiffin box because it does not taste good when it is cold. The cheese turns out chewy if it is served cold. The best combination for hot cheese paratha is with yogurt, curd or a mango pickle or it can even go with tomato ketchup. Cheese paratha is flatbread made up of wheat stuffed with cheese. The process of making cheese paratha is as near to making a chapatti but more ingredient is needed for making it.
Ingredients for Cheese Paratha
For the dough
- water is needed for making the dough soft and elastic
- salt: ¼ teaspoon
- ghee or oil of 1 teaspoon
- 120 grams of atta or a cup of flour also known as atta
For the cheese stuffing
- Grated cheese, cheddar cheese or a regular cheese of half a cup that is packed tightly
- A handful of wheat flour for dusting it
- Oil or ghee that is needed for roasting the parathas
- Green chilies or hari mirch that is chopped finely ( 1 or 2)
- Onions that are chopped finely of ¼ cup
- Crushed black pepper or kali mirch powder of ¼ to ½ teaspoon
Process of making a Cheese Paratha
For making dough for cheese paratha
- In a big mixing bowl add a cup of wheat flour, add 1 tablespoon of ghee or oil and a ¼-tablespoon of salt, and mix it. Then add some water and mix it very well.
- Mix the dough very well, blend it, and make it very soft and smooth. Add water if the dough is a bit hard.
- Keep the dough for almost 20 to 30 minutes so that it becomes soft and mushy. Cover and keep it for extra softness.
For making cheese paratha stuffing
- take a plate or a bowl and keep all the ingredients that are stuffed together.
- all the ingredients are supposed to be mixed very well.
- add cheese and avoid adding salt because cheese already carries salt.
Stuffing and assembling cheese paratha
- take two small amount of dough and make a ball roll them between the palms
- make the balls of dough flat in the board and dust it with the wheat flour
- Roll the balls with a rolling pin almost 4 to 5 inches around the diameter. It would be better if both the balls are rolled and are made of the same size.
- In one of the rolled circles of dough, place the cheese stuff in the center keeping about a gap of one inch from the sides.
- Place another circle of dough on top of the previous stuffed circle and press it slowly and close the edges with the help of the fingers
- Dust some of the flour on the paratha that is stuffed earlier
- Start rolling the cheese paratha dust flour if required
- Start rolling the paratha again and make a circle about 7 to 8 inches around the diameter or size of a chapatti and roti.
Making of a Cheese Paratha
- Heat the pan and place the paratha in the pan.
- Place the paratha in the hot pan and make sure the flame is not in the low temperature because it can make the paratha hard. Paratha tastes good when it is crispy as well as soft at the same time.
- When the paratha is cooked partly, flip the paratha and spread some oil or ghee in the half-cooked part of the paratha.
- Turn the paratha and make sure the one side of the paratha is cooked well than the previous side of the paratha. The brown spot should be visible on the cheese paratha. Spread a pinch of ghee on the other side too.
- The crispy brown spot should be visible while cooking. Flip the paratha twice or thrice to check it is cooked properly.
- Press the edges of the paratha with a spoon or a spatula to make sure it is fried properly.
- After the cheese paratha is cooked well remove the paratha from the pan and serve it on a plate.
- The paratha goes well with curd, tomato ketchup or a mango pickle and serves these paratha hot as it will taste better while it is hot and crispy.
While making cheese paratha you can enhance the taste by chopping the onions and while rolling it they come out of it while cooking. Make sure the cheese is not rotten and is of good quality. Make sure the pan is non-sticky as it can be very sticky if the pan sticks a lot. Make sure the amount of oil is put in the precise amount, as too much oil can be a problem in the stomach as well as in the health. Make sure the measurement is done properly. Make sure the flame is kept medium as too little flame can harden the paratha and two much of flame can burn the paratha. Make sure the size is of the paratha is not bigger than the pan as it can be troubling while making it.
You can also read-
0.5 mg Zinc per serving
70.8 mg potassium per serving
253.9 mg sodium per serving
181.6 mg phosphorous per serving
28.9 mg Magnesium per serving
1.5 mg Iron per serving
170.2 mg Calcium per serving
8.4 mg Folic Acid or Vitamin B9 per serving
1.4 mg Vitamin C per serving
0.9 mg Vitamin B3 per serving
0.1 mg Vitamin B1 per serving
146.9 mg Vitamin A per serving
20 mg Cholesterol per serving
7.9 g fats per serving
2.7 g fiber per serving
17.1 g carbohydrates per serving
7.5 g protein per serving
166 cal Energy per serving