Cheese Paratha

Cheese Paratha dish is generally loved by everybody but it is favored more by kids. Ordinarily, Parathas are basically whole wheat bread that can be made using stuffing or without it. Cheese paratha can be made to be eaten at anytime of the day.

When preparing this cheese parathas, it is important to knead dough that is elastic and soft. The stuffing for this recipe is mainly cheese, vegetables, chilli and pizza seasoning.

Also, you will get the best taste of cheese paratha when served hot along with chutney, tomato ketchup, or pickle.Store in a hot box or casserole and keep the food warm and fresh for a couple of hours

Health benefits

Whole-wheat digest slowly an keeps hunger at bay for hunger. Therefore, you will be less tempted to snack between meals. Whole-wheat flour also keeps the intestinal tract clean owing to the large amount of dietary fiber it contains. 120 g of whole-wheat flour contains:

• 407 calories
• 4 g protein
• 8 mcg folate
• 4 mg choline
• 4 mg betaine
• 3 mcg Vitamin K
• 6 mg Niacin
• 5 mg Thiamin
• 8 IU Vitamin A
• Traces of riboflavin, vitamins E, B6, B12, and pantothenic acid.

Cheese is an excellent source of protein, which is crucial for building healthy muscle. This ingredient also has just the right amount of fat to keep your body warm and well-built. 112 gm of mozzarella cheese contains:

• 8 protein
• 757 IU vitamin A
• 2 mg choline
• 25 gm fat
• Traces of vitamins E, K, and B12 and niacin, pantothenic acid, riboflavin, and folate

Ingredients

whole wheat flour: 2 cups

water: ½ cup

salt: ½ tsp

For dusting: ¼ cup flout

cabbage – finely chopped: ½ cup

onions – finely chopped: ½ cup

capsicum – finely chopped: ¼ cup

grated mozzarella cheese: 2 cups

pizza seasoning: 1 tsp

chilli flakes: 1 tsp

a pinch of salt

oil: 1 tbsp

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.

10. 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.
11. 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.
12. 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.

Trivia

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.