This Cheese & Chilli Parantha is a dream come true for any South Asian who loves her/his cheese and can not survive without a Parantha. That melting cheese in the layers of the parantha create complete #foodporn. SO perfect for dhol-drumming in National Cheese Lover’s Day with some desi style!
When you bite on this parantha, you experience some rollercoaster moments of oohs….aaahs….and ohhhhs. The heat of chillies with melting cheese warms your heart and makes you weak in the knees. It is THAT comforting and fulfilling.
Some Fun Cheese Trivia
Did you know that the earliest record of Cheese-making dates back to 5,500 BCE, in Poland. Today there are more than 1400 varieties of cheese recorded. There is no account of how Cheese was discovered. It is believed that Cheese was created to store the milk in consumable form when transporting over long distances.
Salt was the most common known preservative at that time and probably was added to ensure the shelf life. Hence began the journey of Cheese and its varieties. Some of the most common cheeses used worldwide are – cheddar, swiss, American, Feta, Goat, Cottage, Paneer, Ricotta, Bleu, Gouda, Havarti, and many more. We love paneer (for obvious reasons!)
Now back to our exciting Cheese & Chilli Parantha, let’s see how it is made!
Cheese & Chilli Parantha Recipe
- Whole Wheat Flour – 1&1/2 cups + some dry flour to roll
- Water to knead the flour
Cheese & Chilli Filling
- 3/4 cup Shredded Mozzarella Cheese
- 2 finely minced green chillies or half a jalapeno
- 1 inch ginger grated or minced
- 1/4 tsp garama masala
- Salt to taste. Go low on salt since mozzarella is already salted
- Oil to pan roast
Making the Dough
- Take a big bowl and add whole wheat flour and just enough water to make pliable soft dough.
2. Knead for 5 minutes. Set aside for 1/2 to 1 hr.
3. I prefer to use cold and a day old dough for making paranthas. It is more under control and more easy to handle.
Preparing the Parantha with Stuffing
- Take the dough. Make 16 equal balls. Keep them covered. It takes 2 balls to make this Parantha.
- Roll The balls into the dry flour. Roll out 4-5 inches discs out of both the rolls.
- Take 2-3 tbsp of filling and spread it evenly on one of the discs. Pick up the other disc and put it on the top of the disc with the filling. Press it down and seal the edges tight.
Pan Roasting the Parantha
- Heat the tawa or pan or griddle.
- Reduce the flame to medium. Pick up the rolled and filled Parantha and lay it carefully on the hot pan.
- Cook for about 45 seconds to 1 minute and peek at the bottom of the Parantha. Once it develops brown spots at the bottom, flip it carefully with flat spatula.
- Let the other side also cook for about 45 seconds to 1 minute till it develops brown spots.
- Spread little oil on the top and flip again. Press with flat spatula and cook for about 30 seconds on low medium flame.
- Spread little oil on the top and then flip again. Press with flat spatula and cook for another 30 seconds.
- Finish the rest of the 7 paranthas likewise. A crispy crunchy yummy cheesy and spicy Parantha is ready to be eaten. Serve with pickles and some hot chai.
These paranthas are best eaten when warm. You may make them in advance, but always serve them warm. It will enhance the cheesy flavor more.
So, all our Cheese, Chilli and Parnatha Enthusiasts, we are hoping that you will be making this parantha to celebrate National Cheese Lover’s Day and have a hearty brunch with a garam cup of adrak wali chai.
Sonal @ South Asian Buzz
This recipe was originally posted on simplyvegetarian777.
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