methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha
by Tarla Dalal

methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with 38 amazing images.

methi cheese paratha is a delightful fusion of traditional Indian flavors and a cheesy twist. Learn how to make methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha |

This flavorful cheese methi paratha features a fragrant heart of fresh fenugreek leaves (methi) along with creamy, melty cheese. An utterly cheesy fenugreek cheese stuffed paratha with the sprightly flavour and appetizing aroma of methi, this paratha is a sure-shot winner with young and old alike!

The star, fenugreek leaves, are incorporated for their unique bitterness that beautifully complements the cheese. After assembling the paratha by rolling out the dough and encasing the filling, it's cooked on a griddle until golden brown and speckled with crisp char.

You will love the cheesy mouth-feel and flavour of the methi cheese paratha. Enjoy this delightful fusion of textures and tastes with a dollop of butter.

Serve cheese methi paratha hot with yogurt, pickles, or a side of your choice. You can also try other parathas like the paneer stuffed green pea paratha or saatdhan paratha.

pro tips to make methi cheese paratha: 1. Use fresh fenugreek leaves for the best flavor. If using dried leaves, soak them in warm water for 10 minutes before chopping. 2. Experiment with different cheeses like processed cheese, cheddar or even paneer can work well. 3. You can use ghee instead of oil for cooking the parathas for the extra layer of rich flavor.

Enjoy methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with detailed step by step photos.

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what is methi cheese paratha made of?▼

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Methi Cheese Paratha Recipe recipe - How to make Methi Cheese Paratha Recipe

For The Stuffing
2 cups finely chopped fenugreek leaves (methi) leaves
1/2 cup grated processed cheese
salt to taste
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1/2 tsp ginger (adrak) paste
2 tsp finely chopped green chillies
1/2 tsp dried mango powder (amchur)
1/4 tsp chaat masala

For The Dough
1 cup whole wheat flour (gehun ka atta)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
6 tsp oil for cooking

For Serving Wit Methi Cheese Paratha Recipe
fresh curds (dahi)
pickle

Method
For the stuffing

Combine the fenugreek leaves and salt in a deep bowl, mix well and keep it aside for 15 minutes.
Squeeze out all the excess water and keep aside.
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions, ginger paste and green chillies and sauté on a medium flame for 1 minute.
Add the fenugreek leaves, dried mango powder, chaat masala and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Keep aside to cool slightly.
Add the cheese and mix well.

For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover with a lid and keep aside.

How to proceed

To make methi cheese paratha, divide the stuffing into 6 equal portions and keep aside.
Divide the dough into 6 equal portions.
Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
Place one portion of the stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll out again into a 175 mm. (7") diameter circle, using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha, using 1 tsp of oil, till golden brown spots appear on both the sides.
Repeat steps 3 to 7 to make 5 more parathas.
Serve methi cheese paratha hot with fresh curds or pickle.

Nutrient values (Abbrv) per paratha

Energy	172 cal
Protein	4.7 g
Carbohydrates	17.3 g
Fiber	3.5 g
Fat	9.7 g
Cholesterol	6.7 mg
Sodium	94.7 mg

Click here to view calories for Methi Cheese Paratha Recipe

Methi Cheese Paratha Recipe with step by step photos

like methi cheese paratha recipe

like methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | then do try other paratha recipes also:
- paneer paratha | punjabi paneer paratha | how to make paneer paratha |
- chilli cheese paratha recipe | cheese stuffed paratha | cheese paratha |

what is methi cheese paratha made of?

See the below image of list of ingredients for making methi cheese paratha recipe.

how to make the dough

In a deep bowl, add 1 cup whole wheat flour (gehun ka atta). Wheat flour forms the base of the paratha dough. It creates a strong and elastic structure that can be rolled out thinly without tearing.
Add salt to taste.
Add ½ cup water.

Knead into a soft dough using enough water.
Divide the dough into 6 equal portions. Keep aside.

how to make the stuffing

In a deep bowl, add 2 cups finely chopped fenugreek (methi) leaves.
Add a little salt. Salt helps draw out excess moisture from the fenugreek leaves. This is important because too much moisture can make the paratha filling soggy and difficult to work with.
Mix well and keep it aside for 15 minutes.

Squeeze out all the excess water and keep aside.
Heat 1 tbsp oil in a broad non-stick pan.
Add ½ tsp cumin seeds (jeera).
When the seeds crackle, add ¼ cup finely chopped onions. Onions add a layer of savory depth to the paratha. When sauteed, they caramelize slightly, releasing natural sugars that contribute sweetness and complexity to the overall flavor profile.
Add ½ tsp ginger (adrak) paste. Ginger paste adds a warm, aromatic quality to the stuffing.

Add 2 tsp finely chopped green chillies. The primary function of green chillies is to add a touch of heat to the paratha.
Sauté on a medium flame for 1 minute.
Add the fenugreek leaves.
Add ½ tsp dried mango powder (amchur). Amchur powder adds a delightful tanginess to the paratha filling. This acidity balances the richness of the cheese and the slight bitterness of the fenugreek leaves, creating a more complex and interesting flavor profile.
Add ¼ tsp chaat masala.

Add a little salt.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Keep aside to cool slightly.
Add ½ cup diced mozzarella cheese. Mozzarella cheese melts beautifully when heated, creating a creamy and gooey center within the paratha. This adds a luxurious and satisfying mouthfeel compared to drier cheese options.
Mix well. Divide the stuffing into 6 equal portions and keep aside.

how to proceed

Place a portion of the dough on a clean, dry surface.
Dust with some wheat flour.
Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
Place one portion of the stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.

Roll out again into a 175 mm. (7") diameter circle, using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and place the paratha.
Cook it on a medium flame.
Using 1 tsp of oil.
Till golden brown spots appear on both the sides.

Repeat steps 3 to 7 to make 5 more parathas.
Serve methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | hot with fresh curds or pickle.

pro tips to make methi cheese paratha

Use fresh fenugreek leaves for the best flavor. If using dried leaves, soak them in warm water for 10 minutes before chopping.
Experiment with different cheeses like processed cheese, cheddar or even paneer can work well.
You can use ghee instead of oil for cooking the parathas for the extra layer of rich flavor.