This stuffed spicy cheese paratha recipe is a delicious, fusion spin on a classic Indian flatbread. The simplest whole wheat dough gets stuffed with melty cheese, and Italian-inspired spices. The result is a a soft flatbread with an ooey-gooey centre, with just the right amount of flavour! You will not be able to stop at just one paratha!
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Why This Recipe Works
The dough is versatile! These cheese parathas are made using a classic roti dough, otherwise known as atta. You can use this dough as a base for plain parathas, or fill them with other options too!
This is a kid-friendly snack! Kids love grilled cheese, and these cheese parathas are really just a different twist on a grilled cheese! They make a great snack or meal!
The dough can be made in large batches! You can make a large batch of this dough and keep it in the fridge. Break off what you need, and make fresh parathas on demand.
Ingredients
- Whole wheat flour: Traditional parathas and rotis are made with whole wheat flour. This contributes to the chewy texture and nutty flavour of the dough.
- Mozzarella cheese: Mozzarella cheese is a good melting cheese, which is what you will want for this recipe. It is also mild in flavour, so it is not overpowering as a filling.
- Spices and seasonings: You will need garlic powder, oregano, and red chilli flakes to season the cheese filling.
- Water
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Grate the cheese - Using a box grater or your preferred method, shred the mozzarella cheese.
In a small mixing bowl, add the shredded cheese and spices. Mix well so that the cheese is covered in the spices.
In a larger mixing bowl, whisk together whole wheat flour and a small pinch of salt. Add in half the water, and start combining with your hands. Continue to add water until the dough has formed into a ball. You do not want the dough to be overly sticky, but it will be a little bit soft.
Let the dough rest for 10-15 minutes before rolling it out.
Section off the rested dough into four. Roll each section into a ball. Dust the dough ball in some whole wheat flour, and roll flat into a small circle.
Place a quarter of the cheese mixture into the middle of the dough. Bring the edges of the dough up, and form into a ball.
Dust the stuffed dough ball with some additional flour, and roll out carefully into a circle. You will want the finished rolled out paratha to be a little bit thinner than ⅛ of an inch.
Heat a cast iron skillet or an iron tawa if you have one, over medium heat. Place the rolled out paratha on the hot skillet, without oil. Let the paratha get lightly brown on one side, and then flip.
If you prefer a more crisp exterior, spray the paratha with avocado oil spray, or spread with butter after flipping. Then flip the paratha again to let the oil crisp it up.
Expert Tip
Use freshly shredded cheese! I always recommend using freshly shredded cheese when you want a nice, melty texture. Pre-shredded cheese is coated with anti-caking agents, which will not give you the ooey-gooey texture we all love.
You may not need all the water when making the dough! Environmental factors as well as the type of flour you are using will change how much water you will need to bring the dough together. Start with less, as you can always add more, but you can't take it out!
Substitutions
- Whole wheat flour: You can use white flour to make these parathas as well. Follow the same rule of thumb with adding the water, and letting the dough rest. This is not the traditional flour used for roti dough, but it will work!
- Mozzarella cheese: You can use any melting cheese that you like! Monterey jack cheese will also work well.
- Garlic powder: You can also add fresh garlic into the filling for a heavier garlic flavour.
- Red chilli flakes: Reduce the amount, or leave them out for a less spicy version.
Variations
- Pizza: Add in a little bit of pizza sauce and your favourite pizza toppings to turn this into a pizza paratha!
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Mixing bowls
- Rolling pin
- Cast iron tawa / cast iron skillet
Make Ahead & Storage
Make Ahead Instructions
You can make the dough in advance and store in an airtight container in the fridge. You can also freeze the dough in freezer bags, and thaw before using.
If you prefer, you can also prepare this recipe in full and freeze the cooked parathas in freezer bags. Reheat the frozen parathas in the oven, or on a cast iron skillet.
Storing Leftovers
Store leftover parathas in an airtight container or storage bag in the fridge for up to 4 days. You can also freeze leftovers, as noted above, in freezer bags.
Recipe FAQs
Cheese parathas are a great main dish on their own, but also go great with homemade dal makhani, shahi paneer, or even just with some yogurt and mint chutney.
You can use almost any cheese for cheese parathas. Melting cheeses like mozzarella or monterey jack are ideal as they are mild in flavour, and give you that perfect cheese pull. You can use cheddar cheese, or more adventurous cheeses if you prefer!
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Easy Stuffed Spicy Cheese Paratha
Ingredients
- 1 cup Whole wheat flour
- ¾ cup Water
- ¼ teaspoon Salt
- 1 cup Mozzarella cheese shredded
- 1 teaspoon Garlic powder
- ½ teaspoon Red chilli flakes
- ¼ teaspoon Dried oregano
Instructions
- Make the filling: In a small mixing bowl, add the shredded cheese and spices. Mix well so that the cheese is covered in the spices.1 cup Mozzarella cheese, 1 teaspoon Garlic powder, ½ teaspoon Red chilli flakes, ¼ teaspoon Dried oregano
- Prepare the dough: In a larger mixing bowl, whisk together whole wheat flour and a small pinch of salt. Add in half the water, and start combining with your hands. Continue to add water until the dough has formed into a ball. You do not want the dough to be overly sticky, but it will be a little bit soft.1 cup Whole wheat flour, ¼ teaspoon Salt, ¾ cup Water
- Rest the dough: Let the dough rest for 10-15 minutes before rolling it out.
- Section the dough: Section off the rested dough into four. Roll each section into a ball. Dust the dough ball in some whole wheat flour, and roll flat into a small circle.
- Stuff the paratha: Place a quarter of the cheese mixture into the middle of the dough. Bring the edges of the dough up, and form into a ball.
- Form the paratha: Dust the stuffed dough ball with some additional flour, and roll out carefully into a circle. You will want the finished rolled out paratha to be a little bit thinner than ⅛ of an inch.
- Cook: Heat a cast iron skillet or an iron tawa if you have one, over medium heat. Place the rolled out paratha on the hot skillet, without oil. Let the paratha get lightly brown on one side, and then flip.
Equipment
- Rolling Pin
- Tawa or flat cast iron skillet
Notes
- You may not need all the water when making the dough. Start with less, as you can always add more, but you can't take it out!
- If you prefer a more crisp exterior, spray the paratha with avocado oil spray, or spread with butter after flipping. Then flip the paratha again to let the oil crisp it up.
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