Cheese Paratha Recipe – Vegetable Cheese Paratha Recipe

    cheese parantha

    Cheese Paratha Recipe – Vegetable Cheese Paratha Recipe

    Cheese parantha is a super yummy breakfast dish which is stuffed with cheese and lots of veggies making it really healthy. These cheese stuffed paranthas are always liked by everyone, especially kids. This easy to prepare whole wheat flatbread gives a great variation to your breakfast or brunch recipe.

    Cheese stuffed paranthas simply combine well with pickle, chutney or sauce. So, follow this easy recipe to make perfect paranthas that are always a favorite of kids with this simple recipe and step-by-step pictures.

    Directions

    Getting ready:

    Sieve the wheat flour in a big mixing bowl to knead the dough for making paranthas.

    cheese parantha

    Grate the mozzarella cheese for making the stuffing for the paranthas.

    cheese paranthasMaking:

    To the wheat flour add the following ingredients – ½ tsp salt, 1 tsp sugar, ¼ tsp baking soda, 2 tsp oil and 2 to 3 tsp curd in the flour. Mix all the ingredients really well.

    cheese parantha

    Now add lukewarm water in small portions and knead soft dough. For kneading this much quantity of dough we have used less than 1 cup of water. Cover the dough and keep it aside for 20 minutes to set. Meanwhile let’s start with the procedure of making stuffing.

    cheese parantha

    In another bowl take the following ingredients – taken 1 cup grated cabbage, 1 cup grated carrot, ½ cup finely chopped capsicum, 1 finely chopped green chilly, 3 to 4 tbsp finely chopped green coriander. Stir to mix everything well. Stuffing is now done and ready.

    cheese parantha

    After 20 minutes, grease the dough with some oil and lubricate it again until smooth. Divide the dough in four parts. You can keep the size of parantha big or small as per your preference.

    cheese parantha

    Now take one dough ball and give it a round shape. Flatten it with your hands and dust with some dry flour. Place the parantha over rolling board and roll it out in a round parantha with 3 to 4 inch diameter first.

    cheese parantha

    Top up the rolled parantha with 3 to 4 tsp stuffing over the parantha. Now, place 2 tsp mozzarella cheese over the stuffing.

    cheese parantha

    Lift the parantha like this and close the stuffing. Flatten it with your hands very gently, so that stuffing spreads evenly.

    cheese parantha

    Now dust the stuffed parantha with dry flour. Remove the extra flour from the parantha.

    cheese parantha

    Roll out the parantha very gently as it can break. Keep the parantha bit thick and roll it out in 7 to 8 inch diameter. Meanwhile preheat a pan for roasting the paranthas.

    cheese parantha

    Pour some oil over the heated pan and spread it all around. Place the parantha in the pan for roasting and cover it. Keep the flame low so that it is cooked nicely from inside.

    cheese parantha

    When the parantha is roasted from beneath it will appear fluffy and dark on the surface. Then apply some oil over the parantha and spread it evenly. Flip the side of parantha and apply some oil on this side as well. Keep the flame low.

    cheese parantha

    Parantha is now roasted well from both the sides, Transfer it to a plate. Similarly prepare rest of the paranthas as well.

    cheese paranthaServing:

    Lip smacking and mouth drooling paranthas are ready. Serve the paranthas hot. To serve, cut the parantha and serve these tempting paranthas with pickle, chutney or sauce or any sabzi as per your taste. Melted cheese in parantha gives super delectable taste to paranthas.

    cheese paranthaSuggestions

    • You can use any other vegetable like grated cauliflower, finely chopped baby corn or any other vegetable as per your preference.
    • While roasting the paranthas, keep the flame low so that they are cooked through from inside and get crispy.
    Cheese Paratha Recipe - Vegetable Cheese Paratha Recipe cheese parantha
    Author: 
    Recipe type: Parantha
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Wheat flour – 2 cups
    • Cabbage – 1 cup (grated)
    • Carrot – 1 cup (grated)
    • Capsicum – ½ cup (finely chopped)
    • Mozzarella cheese – 100 grams
    • Green coriander – 3 to 4 tbsp (finely chopped)
    • Curd – 3 to 4 tbsp
    • Oil – ¼ cup
    • Baking soda – ¼ tsp
    • Sugar – 1 tsp
    • Salt - ½ tsp or to taste
    • Green chilly – 1 to 2 (finely chopped)
    Instructions
    1. Sieve the wheat flour in a big mixing bowl to knead the dough for making paranthas.
    2. Grate the mozzarella cheese for making the stuffing for the paranthas.
    3. To the wheat flour add the following ingredients - ½ tsp salt, 1 tsp sugar, ¼ tsp baking soda, 2 tsp oil and 2 to 3 tsp curd in the flour. Mix all the ingredients really well.
    4. Now add lukewarm water in small portions and knead soft dough. For kneading this much quantity of dough we have used less than 1 cup of water. Cover the dough and keep it aside for 20 minutes to set. Meanwhile let’s start with the procedure of making stuffing.
    5. In another bowl take the following ingredients - taken 1 cup grated cabbage, 1 cup grated carrot, ½ cup finely chopped capsicum, 1 finely chopped green chilly, 3 to 4 tbsp finely chopped green coriander. Stir to mix everything well. Stuffing is now done and ready.
    6. After 20 minutes, grease the dough with some oil and lubricate it again until smooth. Divide the dough in four parts. You can keep the size of parantha big or small as per your preference.
    7. Now take one dough ball and give it a round shape. Flatten it with your hands and dust with some dry flour. Place the parantha over rolling board and roll it out in a round parantha with 3 to 4 inch diameter first.
    8. Top up the rolled parantha with 3 to 4 tsp stuffing over the parantha. Now, place 2 tsp mozzarella cheese over the stuffing.
    9. Lift the parantha like this and close the stuffing. Flatten it with your hands very gently, so that stuffing spreads evenly.
    10. Now dust the stuffed parantha with dry flour. Remove the extra flour from the parantha.
    11. Roll out the parantha very gently as it can break. Keep the parantha bit thick and roll it out in 7 to 8 inch diameter. Meanwhile preheat a pan for roasting the paranthas.
    12. Pour some oil over the heated pan and spread it all around. Place the parantha in the pan for roasting and cover it. Keep the flame low so that it is cooked nicely from inside.
    13. When the parantha is roasted from beneath it will appear fluffy and dark on the surface. Then apply some oil over the parantha and spread it evenly. Flip the side of parantha and apply some oil on this side as well. Keep the flame low.
    14. Parantha is now roasted well from both the sides, Transfer it to a plate. Similarly prepare rest of the paranthas as well.
    15. Lip smacking and mouth drooling paranthas are ready. Serve the paranthas hot. To serve, cut the parantha and serve these tempting paranthas with pickle, chutney or sauce or any sabzi as per your taste. Melted cheese in parantha gives super delectable taste to paranthas.

     

     

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