Yesterday I posted the recipe of Vegetable Jalfrezi and I made these Cheese Coriander Parathas to go with it. Parathas are not quite common from where I come from and the first time I had these were after coming to Bangalore. I had the chance to sample some awesome aloo parathas and see for myself whats so special and good about them. Though I love aloo parathas, I don’t make them often at home. Given the number of options for stuffing the parathas, one doesn’t really need to repeat stuff – right?! A cup of curd and a slice of pickle to go with it, you are in heaven.
Last week, I made up my mind to prepare parathas for dinner and decided to try something different than the usual stuff I prepare all the time. As I was preparing a side dish to go with the parathas, which usually is not the case I decided to try out stuffing cheese in the parathas. Had a light bulb moment while chopping coriander for Vegetable Jalfrezi and added it along with the cheese. I also added a generous pinch of chaat masala powder for an added zing and the parathas turned out lip-smacking! There is a chance that the cheese melts while cooking, so need to careful not to roll the parathas too thin. It’s a bit of an indulgence, stuffing cheese for parathas – but I am sure once in a while we all can treat ourselves 😀
What I used –
- Whole Wheat Flour, 2 cups
- Salt, as req
- Grated Cheese, 1/2 cup ( I used Britannia Cheeza)
- Chopped Coriander, 1/3 cup (tightly packed)
- Chaat Masala, 1 tsp
- Oil, 1 tsp + for cooking the parathas
How I made –
- Mix whole wheat flour and salt. Knead well and make soft dough by adding water little by little. Mix a tsp of oil to the prepared dough and set aside covered for at least 10mins.
- In a bowl, mix grated cheese, finely chopped coriander and chaat As the cheese contains salt, I didn’t add any more salt.
- Take a ball of the prepared dough. Roll it into a thick roti, put a ball of the cheese mixture inside the rolled out roti. Close the cheese ball from all the directions. Gently press it again and roll into a thick paratha. If required, dust additional wheat flour.
- On a heated tawa, cook the paratha on both sides until golden brown spots appear. Spread a tsp of oil on both sides of the paratha and remove it on to a plate.
- Serve hot with any side dish of your choice.
Note: It’s fairly simple to roll out this paratha as the stuffing is very soft. You would be tempted to roll it out too thin, but while cooking the cheese oozes out really fast. Its helps to have a hot tawa while cooking the paratha or else the cheese starts melting from inside slowly.