Cheese Paratha
Stretchy, salty, shamelessly modern.
Grated mozzarella and cheddar with green chili, onion and chili flakes, sealed in a thin crust and crisped until the cheese melts into long pulls.
- Prep
- 25 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
Makes 4 parathas
- 250 g (2 cups) whole wheat atta, plus extra for dusting
- 1/2 tsp fine salt
- 1 tbsp ghee or neutral oil, for the dough
- about 160 ml (2/3 cup) lukewarm water
- 120 g low-moisture mozzarella, grated
- 60 g sharp cheddar, grated
- 1 small onion, very finely chopped
- 1 green chili, finely chopped
- 1/2 tsp chili flakes
- 2 tbsp chopped coriander
- 2 tbsp ghee or butter, for cooking
Method
Tap a step to mark it done.
Tawa tips
- Lower heat than usual: you need time for the cheese to melt before the crust over-browns.
- Fresh mozzarella is too wet. Use low-moisture blocks.
