Cheese Paratha Video by Tarla Dalal

Cheese Paratha Video by Tarla Dalal

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An easy but irresistible paratha that is made of everyday ingredients, the Cheese Paratha is an all-time favourite with cheese-lovers, especially kids. A stuffing of cheese perked up with coriander and spice powders gives these whole wheat parathas a tasty and gooey centre. You must enjoy this delectable dish immediately on preparation if you want to experience the joy of biting into the freshly molten cheese, because it tends to get chewy after a while. Accompany this paratha with a bowl of Lentil, Tomato and Spinach Soup and Pasta Salad to create an authentic mini meal that will be enjoyed by young and old alike.

  

Recipe Description for Cheese Paratha

Preparation Time: 
Cooking Time: 
Makes 6 parathas
Show me for parathas


Ingredients


For The Dough
1 cup whole wheat flour (gehun ka atta)
salt to taste
oil for cooking

To Be Mixed Into A Cheese Stuffing
1 1/2 cups grated processed cheese
1/4 cup finely chopped coriander (dhania)
1 tsp chilli powder
1 tsp chaat masala
1/2 tsp garam masala
a pinch of salt

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method

For the dough

  1. Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water. Keep aside.

How to proceed

  1. Divide the cheese stuffing into 6 equal portions. Keep aside.
  2. Divide the dough into 6 equal portions.
  3. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
  4. Put a portion of the cheese stuffing in the centre of the circle.
  5. Bring together all the sides in the centre and seal tightly.
  6. Roll again into a circle of 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
  7. Heat a non-stick tava (griddle) and cook the paratha using a little oil until golden brown spots appear on both the sides.
  8. 8. Repeat with the remaining dough and cheese stuffing to make 5 more parathas.
  9. Serve immediately.

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