Cheese Burst Paratha Recipe

Make dough

In a large bowl, combine 2 cups whole wheat flour and 1/2 tsp salt. Add 1 tbsp oil and mix. Gradually add about 3/4 cup water, mixing to form a soft, pliable dough. Knead 6–8 minutes until smooth. Cover with a damp cloth and rest for 20–30 minutes.

Prepare filling

In a medium bowl, combine 1 1/2 cups shredded mozzarella, 1/2 cup grated cheddar, 2 tbsp softened cream cheese, chopped green chili (if using), 2 tbsp chopped coriander, 1/4 tsp black pepper and 1/4 tsp salt. Mix thoroughly until the mixture is cohesive and slightly spreadable. Taste and adjust salt or pepper if needed. Keep chilled until ready to use so the filling stays firm.

Divide dough

Divide the rested dough into 6 equal portions (about golf-ball size). Roll each portion into a smooth ball and keep covered to prevent drying.

Roll base

Lightly dust a work surface with 1–2 tbsp all-purpose flour. Take one dough ball and roll into a 5–6 inch disc (about 3 mm thick).

Add filling

Place about 3 heaping tablespoons of the cheese mixture in the center of the disc. Bring the edges of the dough together over the filling and pinch to seal tightly, ensuring no gaps (this prevents bursting).

Roll filled paratha

Gently flatten the sealed ball with your palm, then dust with a little flour and roll carefully into a 7–8 inch paratha, about 3–4 mm thick. Use light, even pressure to avoid tearing and exposing the filling. If cheese starts escaping, tuck it back in and reseal.

Preheat skillet

Heat a heavy skillet or tawa over medium heat until hot. Reduce to medium-low before cooking each paratha to allow the cheese inside to melt without burning the exterior.

Cook paratha

Place the rolled paratha on the hot skillet. Cook 30–40 seconds until small bubbles form, then flip. Spread about 1 tsp ghee or oil on the cooked side, flip again and spread another 1 tsp on the other side. Press gently with a spatula and cook until both sides are golden brown with some blistering and the paratha is cooked through, 1–2 minutes per side. Repeat with remaining dough and filling, using 1/2–1 tsp ghee or oil per side as needed.

Keep warm

Keep cooked parathas covered in a clean kitchen towel or low oven (80–90°C) while finishing the rest so they remain soft.

Make raita

Whisk 1 cup plain yogurt until smooth. Fold in 1/4 cup grated, drained cucumber, 1/4 tsp salt, 1/4 tsp roasted cumin powder and 1 tbsp chopped coriander. Chill briefly and serve alongside the hot cheese burst parathas.