When my friend Nadee shared her Cheese Paratha recipe with me, I knew I had to try it—and I really liked it! This twist on the classic Indian flatbread is stuffed with gooey cheese and fresh spring onions, making each bite absolutely delicious.
In this video below, I am excited to share Nadee’s original cheese Paratha recipe with you. Trust me, you are going to love it.
What is Paratha?
Paratha is this super tasty Indian flatbread that you can stuff with just about anything. You make it by spreading some ghee, butter, or oil on the dough, rolling it out, and then cooking it on a hot griddle. It turns out flaky and chewy, and you can fill it with potatoes, cheese, spring onions, veggies—whatever you like. It is great for any meal and always hits the spot!
Top Tip: For perfect Cheese Parathas, use mozzarella for its gooey meltiness. Mix in some sharp cheddar or pepper jack for extra flavor. This combo gives you the best texture and taste!
If you loved this cheesy flatbread, check out the crispy and delicious Roast Paan recipe here!
Simple Cheese Paratha Recipe (Indian Flatbread)
4
servings40
minutes12
minutes360
kcal52
minutesReady for a tasty treat? We are making Cheese and Spring Onion Paratha! Imagine melty cheese and fresh spring onions all wrapped up in a warm, flaky flatbread. It is easy, fun, and absolutely delicious. Let us get cooking and enjoy this cheesy delight!
Keep the screen of your device on
Ingredients
2 cups (250 grams) All-purpose flour
1 tsp Salt
1 tsp Baking powder
4/5 cup (200 milliliters) lukewarm water
Melted butter for brushing
Sesame seeds
1 cup (100 grams) chopped spring onions
1 cup (100 grams) grated cheese
Oil for cooking
Directions
- Combine Dry Ingredients: In a large bowl, combine 2 cups (250 grams) of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. Mix the ingredients well.
- Add Water and Mix: Create a well in the center of the flour mixture. Add 4/5 cup (200 milliliters) of lukewarm water into the well. Mix with your hands until a soft and pliable dough forms.
- Rest the Dough: Cover the dough with a plate and place it in a warm spot for about 30 minutes to allow the gluten to relax.
- Divide and Shape the Dough: Place the dough on a floured surface and divide it into four equal parts. Shape each piece into a ball, then flatten each ball with your fingers on the floured surface.
- Roll Out the Dough: Use a rolling pin to roll each flattened ball into a thin circle.
- Brush with Butter: Take each flatbread and brush it with melted butter to get a rich flavor all over.
- Add Toppings: Sprinkle sesame seeds, then add a handful of chopped spring onions and a good layer of grated cheese on each flatbread. Ensure everything is spread out evenly.
- Fold the Flatbread: Fold the edges of the flatbread toward the center, slightly overlapping each other to create a sealed middle. Sprinkle some more spring onions and grated cheese on top, then fold the bread square, tucking in all the fillings.
- Roll Out the Squares: Dust some flour on top of the square to keep it from sticking. Use your rolling pin to gently roll it out to flatten it nicely without squishing the filling.
- Cook the Paratha: Heat a bit of oil in a pan over medium heat, ensuring the oil coats the bottom of the pan evenly. Cook the flatbread in the hot pan for about 2 to 3 minutes on each side, or until it turns golden brown and the cheese inside starts to melt. Flip carefully to cook evenly on both sides.
- Cool and Serve: Once the Paratha is golden and the cheese has melted, take it off the heat, let it cool a little, and enjoy!
Recipe Video
Notes
- Spice Up the Filling: Mix your chopped spring onions and grated cheese with a pinch of cumin, coriander, or chili powder. It adds an extra burst of flavor to every bite.
- Press While Cooking: When cooking the parathas, use a spatula to gently press down on the edges and center. This helps them cook evenly and puff up nicely.
- Layer with Ghee: For super flaky parathas, brush a little ghee or oil between layers of dough before adding the filling. It creates nice, flaky layers as they cook.
- Use Whole Wheat Flour: For a healthier twist, you can use whole wheat flour instead of all-purpose flour. It adds a nutty flavor and more nutrients to your parathas.
- Customize Your Fillings: Get creative with your fillings! Add chopped herbs like cilantro or mint, or try different cheeses like gouda or pepper jack for a unique flavor.
- Pre-Cook Fillings: If you are using veggies with high moisture content (like mushrooms or spinach), consider pre-cooking them to reduce excess moisture that can make the dough soggy.
Nutrition Facts
- Total number of serves: 4
- Calories: 360kcal
- Carbohydrates: 41g
- Protein: 11g
- Fat: 16g
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Storing Leftover Cheese Parathas
If you have leftover parathas, you can easily store them for later:
- Refrigerator: Place the cooled parathas in an airtight container or wrap them tightly in aluminum foil or plastic wrap. They will keep well in the refrigerator for up to 3 days.
- Freezer: For longer storage, place the wrapped parathas in a freezer-safe bag or container. They will be good for up to a month. Be sure to separate each paratha with a piece of parchment paper to prevent them from sticking together.
Reheating Tips
To enjoy your parathas warm and fresh tasting, try these reheating methods:
- Skillet: Heat a non-stick skillet over medium heat. Place the paratha in the skillet and cook for 1-2 minutes on each side, or until heated through.
- Oven: Preheat your oven to 350°F (175°C). Place the parathas on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 10 minutes, or until warmed through. For extra crispiness, remove the foil for the last 2-3 minutes.
- Microwave: For a quick option, place the paratha on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for about 20-30 seconds. This method is fast but may not keep the paratha as crispy.
Tried this Cheese Paratha recipe? I would love to hear how it turned out for you! Drop a comment or question below, or let me know in the YouTube video comments—I check those more often. Jen.
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