There is nothing that beats the taste of cheese and especially if you’re a die-hard cheese lover then Cheese Chili parantha is a must-try!
- Preparation time 1 hour
- Cooking time 30 minutes
- Makes 6-8 paranthas depending on size of dough balls
INGREDIENTS FOR STUFFING
- Mozzarella & Cheddar Cheese 250 gm
- Onion (chopped) 1
- Green Bell pepper (chopped) 1
- Green and red chilies (chopped) 4-5
- Garlic (chopped) 1 tbsp
- Cumin seed 1 tbsp
- Turmeric ¼ tsp
- Garam Masala ¼ tsp
- Salt to taste
- Desi Ghee 2 tbsp
FOR DOUGH
- Sher Atta (Fiber wala) 2 cups
- Salt (to taste)
- Desi ghee 2 tbsp
- Water as required for kneading
METHOD
In a bowl, add 250 gm of shredded Mozzarella and Cheddar Cheese.
Add chopped onions, green and red chilies, 1 tbsp chopped garlic, green bell peppers, 1 tbsp cumin seed ¼ tsp turmeric , ¼ tsp Garam Masala and salt to taste. Mix well.
Take Sher Atta (Fiber wala) in a bowl, add salt and Desi ghee and knead the dough soft with water.
Cover and let it rest for 30 minutes and later make equal sized small balls from the dough.
Roll the two balls flat of same size and place the cheese mixture on it, seal the edges and roll again.
Heat the tawa on medium heat and place the rolled parantha on it.
Let it cook lightly from one side then add Desi ghee and turn over for frying. Fry until golden brown from both sides.
SERVING SUGGESTION
Serve with ketchup and raita.