This recipe is inspired from my paternal grandmothers Cheese Paratha. There are just a few differences in the flavors, she only fills the parathas with cheese while we go a step further and add onions and red chili flakes. You could go with her way if you want a cheesier paratha. We find this is a little lighter but still as yummy!
The ingredients are very similar to the Aloo Paratha recipe, you just change the potatoes for cheese. So, you need whole wheat flour, cheese, red chili flakes, onions, garlic salt and water for this recipe. You could use regular salt but then add about 2 cloves of minced garlic.
You start off by kneading a soft dough by mixing the flour and water together. You then simply toss the filling ingredients together.
The remaining steps are the same as the Aloo ka Paratha; you fill each little ball of dough with some of the filling, roll it out, and lightly fry it in some clarified butter. These parathas are best served with tomato ketchup and green chili pickle. (Links for the Aloo ka Paratha, Garlic Salt and Green Chili Pickle recipes).
Makes 10 Parathas
- 200g Cheese, grated
- 1 large Onion, finely diced
- 1tsp Red Chili Flakes
- 1/2tsp Garlic Salt/Regular Salt
- 2 1/2 cups Whole Wheat Flour (aata)
- 1 cup Water
- Clarified Butter (ghee)/Oil for frying
Knead a soft dough by mixing the flour and water together. You may need a little more water or a little less; it depends on the grade of flour used and the weather. Divide into ten equal parts.
Mix the cheese, onion, red chili flakes and garlic salt together. Divide into ten equal parts.
Take a portion of dough and flatten slightly. Place a portion of filling inside and bring up the sides of the dough to encase the filling completely. Roll out to about 1/4 inch thickness on a lightly dusted surface. Repeat the same with all the dough and filling.
Cook the parathas on a medium flame for about a minute a side. You won't need more that 1/2 a teaspoon clarified butter/oil per side.
Serve hot with tomato ketchup and Green Chili Pickle.