Methi Cheese Paratha Recipe
by Tarla Dalal
An utterly cheesy paratha with the sprightly flavour and appetizing aroma of methi, this paratha is a sure-shot winner with young and old alike!
What makes it so, is the perfect balance of cheese and spices in the stuffing. Apart from regular ingredients like ginger and green chillies, the stuffing is also flavoured with ingredients like dry mango powder and chaat masala, which gives it a really zesty flavour.
You will love the cheesy mouth-feel and energetic flavour of the Methi Cheese Paratha. But, like in the case of most dishes with cheese, make sure you serve this paratha immediately after preparation before the cheese gets chewy.
You can also try other parathas like the Paneer Paratha or Paneer and Vegetable Paratha .
Methi Cheese Paratha Recipe recipe - How to make Methi Cheese Paratha Recipe
Preparation Time: Cooking Time: Total Time:
Makes 6 parathas
For The Stuffing
2 cups finely chopped fenugreek (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
fresh curds (dahi)
pickle
For the stuffing
- 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
- 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
- How to proceed
- 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 hot with fresh curds or pickle.
| Energy | 172 cal |
| Protein | 4.7 g |
| Carbohydrates | 17.3 g |
| Fiber | 3.5 g |
| Fat | 9.7 g |
| Cholesterol | 6.7 mg |
| Vitamin A | 304.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 5.5 mg |
| Folic Acid | 8.1 mcg |
| Calcium | 102.5 mg |
| Iron | 1.4 mg |
| Magnesium | 36.6 mg |
| Phosphorus | 114.3 mg |
| Sodium | 94.7 mg |
| Potassium | 78.1 mg |
| Zinc | 0.5 mg |
Tried this recipe yesterday.The parathas turned out super tasty.The cheese added to the filling gives a nice mouth feel.
These parathas are perfect to eat for breakfast or even for a meal with a nice raita, they are tasty easy and taste just wow...