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PANEER CHEESE-STUFFED PARATHA

PANEER CHEESE-STUFFED PARATHA – an Indian whole wheat flat bread stuffed with a spicy, tangy mixture of paneer, cheese, carrots and spice. Paired with some plain yogurt or even a chutney or curry, it is a complete meal!
Course Brunch, Dinner, Main Course
Cuisine Indian, North Indian
Keyword cheese, flat bread, paneer, paratha, stuffed
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author curryandvanilla

Ingredients

FOR THE PARATHA/FLATBREAD DOUGH:

  • 2 cups whole wheat flour/atta
  • 2 tablespoons oil/melted butter/ghee
  • ½ teaspoon ajwain optional
  • Salt to taste
  • Oil or ghee for shallow frying
  • Extra flour for dusting

FOR THE CHEESE STUFFING:

  • ½ cup grated carrots
  • 2 tablespoons chopped cilantro/coriander leaves
  • ¼ cup finely chopped green onions optional
  • 2 green chilies/jalapenos/Serrano finely chopped (or according to taste; again optional)
  • 1 cup grated paneer/Indian cottage cheese
  • ¼ cup grated processed cheese; cheddar mozzarella or any other you have (totally optional)
  • 1 tablespoon garam masala powder or use any of your favorite curry powders
  • ½ tsp amchur powder or chaat masala powder

Instructions

TO MAKE THE OTHER COVERING/PARATHA DOUGH:

  1. In a large mixing bowl, stir whole wheat flour, ajwain, oil and salt with fingers to form crumb like mixture.
  2. Add enough water (a little at a time) and mix to form a soft, smooth and pliable dough. Knead for about 5 minutes and keep aside covered for 30 minutes to rest.
  3. You can make the dough in a food processor or any electric mixer if you have; makes life easier!

TO MAKE THE CHEESE FILLING:

  1. In another medium sized bowl, add the filling ingredients: carrots, cilantro, green onions, chilies, paneer, cheese and spice powders.
  2. Mix well and keep aside.

TO MAKE THE CHEESE PARATHAS:

  1. Once the dough has rested, knead again for a couple of minutes and then divide into large golf sized balls.
  2. Heat a large tava/griddle pan/cast iron pan on medium high.
  3. Roll each dough ball using a rolling pin, dusting with flour as needed, into a 3-4 inch medium thick disc.
  4. Place a tablespoon or two of the filling in the center and bring the sides around and over it. Close, pinch the outer edges together and form a small ball again.
  5. Flatten slightly and roll again into a large disc or paratha, taking care not to spill the filling. Press gently while rolling.
  6. Once the tava is hot, grease it with some oil/ghee and place the paratha on the hot tava.
  7. Roast on medium heat for a few minutes, drizzling oil/ghee around and over it as needed, pressing the paratha with a flat spatula in between to ensure it fries/roasts evenly.
  8. Flip and roast/fry on the other side; remove stuffed cheese parathas when light golden brown and slightly crisp on both sides.
  9. Serve hot with any curry, yogurt, raita, pickles etc.!
  10. Enjoy Foodies!

Recipe Notes

  • Adjust the amount of ingredients in the stuffing according to personal taste.
  • You can omit the grated cheddar or mozzarella cheese if you want or make only with cheese, omitting the paneer!
  • Adding green chilies is totally optional; avoid if making for kids.
  • Store leftover filling in the fridge to use later.