These cheese parathas are best served hot as the cheese will be gooey and melty. Refrigeration can harden the cheese. So I would not recommend packing them in a tiffin box or a lunch box.
Once the cheese cools, it can thicken and the parathas will become chewy. So these parathas must be served hot or warm.
For the Dough
1 cup of whole wheat flour – 120 grams
- ¼ teaspoons of salt
- 1 teaspoon of oil or ghee (clarified butter)
- water as needed for kneading
For the Cheese Stuffing
- ½ cup tightly packed shredded cheese – cheddar, mozzarella or processed cheese
- ¼ cup finely chopped onion
- 1 or 2 green chillies – finely chopped
- ¼ to ½ teaspoon ground black pepper or as needed
More ingredients for the Cheese Paratha
- Ghee or oil as required for baking the paratha.
- wholemeal flour as needed for sprinkling.
Instruction for making a Cheese Paratha
- Kneading the dough
- Take whole wheat flour, salt, oil or ghee in a large bowl or plate/tray. Add some water.
- Mix everything and start kneading into a smooth and soft dough. If necessary, add more water while kneading.
- Cover and let the dough rest for 20 to 30 minutes.
Production of cheese stuffing
- In a bowl or plate, take all the ingredients for the stuffing – grated cheese, finely chopped onion and green chilli, crushed black pepper.
- Mix everything well.
- There is no need to add salt as the cheese already has a lot of salt. Keep aside.
Assembly And Filling
- Cut two small balls from the dough. Roll them between your palms.
- Flatten them and dust with wholemeal flour.
- Using a rolling pin, roll them into rounds about 4 to 5 inches in diameter. Try to make both wheels the same size.
- On one circle of rolled dough, place the cheese filling in the center, leaving about 1 inch of space on the sides.
- Gently place the second circle on top and press with your fingertips to seal the edges.
- Dust the filled paratha with a little flour.
- Start tossing the paratha. If necessary, dust with flour.
- Roll the paratha into a round about 7 to 8 inches in diameter or the size of a normal roti or chapati.
Making Pakistani Cheese Paratha
- Place the rolled paratha on a hot tava (frying pan or griddle).
- Tava should be hot and not low temperature. Cooking the parathas on low flame hardens them. Parathas are ideally crispy and also soft.
- When the base is partially cooked, flip the paratha. Spread a little ghee on the partially cooked portion.
- Turn again and this time this side must be cooked more than the previous side. You will see brown spots on the paratha.
- Spread some ghee on this side as well.
- Turn once or twice again until both sides are cooked properly. You should see crisp brown spots on the paratha.
- Press the edges of the paratha with a spatula or spoon so that they get well toasted. When baking any variety of paratha, make sure that the edges are properly cooked. If not, press them down with a spatula for even cooking.
- Once the paratha is cooked well. Remove them from the tava and serve hot. Make all the parathas this way.
- Serve these cheese parathas hot with yogurt or mango pickle or tomato ketchup. A soft drink may also be added if desired.