Cheese Paratha Recipe
Cheese Paratha is a warm and comforting dish that brings together the softness of homemade paratha with the gooey richness of melted cheese. It’s an easy-to-make paratha that feels both tasty and filling. It’s ideal for days when you want something quick but satisfying. The combination of melted cheese with carrots and warm spices creates a deliciously hearty bite. Learn to make Cheese Paratha with step by step pictures.
Servings4 parathas
Ingredients
- 1 cup wheat flour
- 2 carrots
- ⅓ cup cheese
- 1 teaspoon roasted jeera powder
- ½ teaspoon chat masala powder
- salt to taste
- oil / ghee to toast
- water as required to form the dough
Instructions
- In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even.
- Then add water little by little, gather to form a soft pliable dough.
- Once it is gathered to a mass add ½ teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage.
- Allow it to rest for a while until we prepare the stuffing.
- Trim the edges, scrap off the outer skin and grate the carrots.
- Dry roast grated carrot in a pan for 3-5 minutes.
- Then in a mixing bowl add carrot, grated cheese, roasted jeera powder and chat masala powder.
- Give a quick mix. Make equal sized balls with the chapati dough and make it ready.
- Roll each ball into a thick circle, keep the stuffing in the middle seal it by pulling all the edges to the center as shown below.
- Seal it completely, flip over and sprinkle flour.
- Then roll it into a thin / thick parathas as per your preference, dust flour then and there to avoid sticking.
- Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee. Once it starts to bubble on one side.
- Flip over to other side and cook till brown spots appear here and there. It nicely puffs up like poori, just press it.
- Serve it hot with plain curd or tomato sauce and garlic pickle!
Notes
- Kneading the Dough – Make sure the dough is soft but not sticky. A well-kneaded dough gives soft, easy-to-roll parathas. Rest it for 15 minutes then start rolling.
- Carrots – Use the fine side of the grater to make the grating fine. I did not sauté the carrots, added it raw as it gets cooked while toasting the parathas.
- Stuffing – Keep the filling dry. Squeeze out any excess moisture from carrots if needed before mixing with cheese.
- Sealing – Don’t overfill. Seal well the sides after placing the stuffing and gently flatten before rolling.
- Rolling – Dust with flour and roll gently to prevent the stuffing from coming out. Use even pressure across the paratha.
- Cooking – Cook on medium heat and flip a couple of times. Press gently at the edges to ensure even roasting.
- Cheese – You can use mozzarella or processed cheese. You can also try a mix of cheese and paneer for variation.
Nutrition Facts
Cheese Paratha Recipe
Amount Per Serving (200 g)
Calories 168
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 9mg3%
Sodium 84mg4%
Potassium 147mg4%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 2g2%
Protein 6g12%
Vitamin A 5196IU104%
Vitamin C 2mg2%
Calcium 86mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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