3 CheeseĀ Parathas

November  6, 2020
5 Ratings
Photo by Chetna Makan
  • Prep time 45 minutes
  • Makes 4
What You'll Need
Watch This Recipe
3 CheeseĀ Parathas
  • For the dough:
  • 1 1/2 cups plus 1 tablespoon (200 grams) plain flour
  • 1/4 teaspoon salt
  • 1 teaspoon sunflower oil
  • For the filling:
  • 1 small onion, finely chopped
  • 1 green chile, finely chopped
  • Handful of fresh cilantro leaves, finely chopped
  • scant 1 cups (100 grams) mozzarella, grated
  • scant 1 (100 grams) paneer, grated
  • scant 1 (100 grams) cheddar, grated
  • 1/2 teaspoon chili powder
  • Pinch of salt
  • 4 teaspoons ghee
  1. In a big bowl, combine the flour, salt, and oil and slowly add the water to make a soft dough. You might not need all the water, or you may need a bit more. Knead it for a few seconds, then cover and let it rest for 30 minutes.
  2. In another bowl, combine all the filling ingredients and set aside.
  3. Divide the dough into 4 portions. Take each portion and cover it in some flour, then roll it into a small circle (roughly 3 inches in diameter) and place it in the palm of your hand. Scoop a good portion of the cheese mix on top, pinch the corners of the dough together, and press to seal the paratha. Gently roll this into a bigger circle, roughly 7 inches in diameter. Repeat with the remaining dough and filling.
  4. Heat a skillet and cook the paratha for a minute on each side, until golden. Then put 1/2 teaspoon of ghee on each side and cook until crispy. Serve them warm.

See what other Food52ers are saying.

  • Wan S. Sophonpanich
    Wan S. Sophonpanich
  • Chetna Makan
    Chetna Makan
  • Tiffani
  • Christina H.
    Christina H.

12 Reviews

Tiffani August 27, 2021
These were easy and delicious - great for a snack! This was my first time making paratha and I'm looking forward to trying more varieties.
Christina H. December 17, 2020
Made this tonight to go with another of Chetna's recipes--so delicious! Though I wish I had known to double the dough recipe--weighed out all of the filling ingredients and ended up with a lot leftover. But you bet we will be using it later to make more!
Angelo A. November 18, 2020
Tried it out for the first time and it was SO good AND easy! I didn't have all the ingredients for the filling, so i just used shredded cheese. Can't wait to try different ingredients. One question: Does the sunflower oil make a difference? I used vegetable oil.
Imahellraiser November 14, 2020
Wow these are good!! I substituted flat leaf parsley for the cilantro (it has that soapy flavor to me) but otherwise followed the recipe exactly including cooking in ghee. Has just the right amount of kick from the chile. Really delicious.
Chetna M. November 16, 2020
So glad you enjoyed it!
Wan S. November 11, 2020
So so so amazing!!!! Really quite easy to make - the problem is I was already half way through the first one while just cooking the second!! Had mine with some left over green curry. Super!!
Chetna M. November 16, 2020
That sounds like a good problem! So glad you enjoyed it
Debbie November 9, 2020
Ohhhh myyyyyyy word. So easy and so delicious. Matched it with some butter chicken, such a great combo.
Chetna M. November 16, 2020
Oh yum, butter chicken and cheese naan, perfect!
Caroline November 8, 2020
How much water for the dough?
Wan S. November 11, 2020
I started with about 1/3 cup and added more bits by bits
Chetna M. November 16, 2020
Anything between 80 to 100 ml. Start by adding little at a time and stop when you get a soft dough.