Pakistani Cheese paratha is a delicious whole wheat unleavened bread filled with a cheesy spicy stuffing made of cheddar cheese, onions, green chilies, and black pepper. These cheese pancakes are perfect for a healthy breakfast or brunch.
These cheese parathas are best served hot as the cheese will be gooey and melty. Refrigeration can harden the cheese. So I would not recommend packing them in a tiffin box or a lunch box.
Once the cheese cools, it can thicken and the parathas will become chewy. So these parathas must be served hot or warm.
Top these cheese parathas with curd (yogurt), mango pickle, tomato ketchup, sriracha sauce, or spicy chili sauce.
For the Dough
1 cup of whole wheat flour – 120 grams
- ¼ teaspoons of salt
- 1 teaspoon of oil or ghee (clarified butter)
- water as needed for kneading
For the Cheese Stuffing
- ½ cup tightly packed shredded cheese – cheddar, mozzarella or processed cheese
- ¼ cup finely chopped onion
- 1 or 2 green chillies – finely chopped
- ¼ to ½ teaspoon ground black pepper or as needed
More ingredients for the Cheese Paratha
- Ghee or oil is required for baking the paratha.
- wholemeal flour as needed for sprinkling.
Instruction for making a Cheese Paratha
- Kneading the dough
- Take whole wheat flour, salt, oil, or ghee in a large bowl or plate/tray. Add some water.
- Mix everything and start kneading into a smooth and soft dough. If necessary, add more water while kneading.
- Cover and let the dough rest for 20 to 30 minutes.
Production of cheese stuffing
- In a bowl or plate, take all the ingredients for the stuffing – grated cheese, finely chopped onion, and green chili, crushed black pepper.
- Mix everything well.
- There is no need to add salt as the cheese already has a lot of salt. Keep aside.
Assembly And Filling
- Cut two small balls from the dough. Roll them between your palms.
- Flatten them and dust them with wholemeal flour.
- Using a rolling pin, roll them into rounds about 4 to 5 inches in diameter. Try to make both wheels the same size.
- On one circle of rolled dough, place the cheese filling in the center, leaving about 1 inch of space on the sides.
- Gently place the second circle on top and press with your fingertips to seal the edges.
- Dust the filled paratha with a little flour.
- Start tossing the paratha. If necessary, dust with flour.
- Roll the paratha into a round about 7 to 8 inches in diameter or the size of a normal roti or chapati.
Making Pakistani Cheese Paratha
- Place the rolled paratha on a hot tava (frying pan or griddle).
- Tava should be hot and not low temperature. Cooking the parathas on low flame hardens them. Parathas are ideally crispy and also soft.
- When the base is partially cooked, flip the paratha. Spread a little ghee on the partially cooked portion.
- Turn again and this time this side must be cooked more than the previous side. You will see brown spots on the paratha.
- Spread some ghee on this side as well.
- Turn once or twice again until both sides are cooked properly. You should see crisp brown spots on the paratha.
- Press the edges of the paratha with a spatula or spoon so that they get well toasted. When baking any variety of paratha, make sure that the edges are properly cooked. If not, press them down with a spatula for even cooking.
- Once the paratha is cooked well. Remove them from the tava and serve hot. Make all the parathas this way.
- Serve these cheese parathas hot with yogurt mango pickle or tomato ketchup. A soft drink may also be added if desired.
