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Cheese Paratha

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Adjust Servings:
To make dough:
2 cups whole wheat flour
½ cup water
½ tsp salt
For dusting: ¼ cup flout
To make stuffing:
½ cup cabbage – finely chopped
½ cup onions – finely chopped
¼ cup capsicum – finely chopped
2 cups grated mozzarella cheese
1 tsp pizza seasoning
1 tsp chilli flakes
a pinch of salt
1 tbsp oil

Cheese Paratha

  • Veg
    • 40 mins
    • Serves 4
    • Easy


    • To make dough:

    • To make stuffing:

    How to make Cheese Paratha

    1. In a large bowl, combine flour and salt. Add water in parts to knead the ingredients to a soft and smooth dough. Cover and let sit for about 20 minutes.
    2. In a pan over medium-high flame, heat oil.
    3. Sauté onions until translucent.Add cabbage, capsicum and salt and cook the vegetables until soft.
    4. Stir in chilli flakes and pizza seasoning, and transfer to a plate and set aside to to cool.
    5. Once cooled completely, mix in cheese.
    6. Gently knead the dough againfor a minute or two, divide it into 5 equal portions and roll each one to make a ball.
    7. Flatten a ball, dust with flour and roll into a big circle of about 6” diameter.
    8. Taken about 1½ tbsp of stuffing in your finger, roll the stuffing and place it at the center of the flattened dough. Fold the circle into quarter its size.
    9. Again, dust with flour and roll even into a circle, with flattened ends and a slightly puffy center.

    Note: take care not to squeeze out the filling.

    1. Heat a large pan over high flame. In the pan, place the rolled paratha and allow it to cook until the lower side starts to turn lightly brown.
    2. Flip it over and sprinkle some oil on the parathas. Use a spatula to press gently. Flip and roast the other side until mildly browned.
    3. Serve with curds and pickle. 

    Get a Vaya Tyffyn lunchbox so you can keep your meals fresher for a longer time. These lunchboxes serve various kinds of foods and no matter how long the meal is in the lunchbox, it will be as tasty and as crisp as it was when it was lifted off the cooker.


    The exact origin of cheese is not certain but archaeologists have discovered that cheese has been around since about 6000 BC. Research has shown that during that particular era, cheese was made from goat and cow milk in Mesopotamia.

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