Monday, 3 September 2012



  • Mozarella cheese (grated)-200 grams-1 packet
  • Cheese spread-200 grams-1 packet
  • Dough-wheat
  • Salt-1 teaspoon
  • Red chilli powder-1/4 teaspoon
  • Black pepper powder-1/4 teaspoon
  • Oregano-1 teaspoon
  • Tomato chopped-1 medium sized
  • Green chilli chopped-1
  • Desi ghee
This recipe makes 6 cheese paranthas.

  • Grate the mozarella cheese & mix the cheese spread in it. Mix them really well.

  •  Add 1 teaspoon salt, 1/4 teaspoon red chilli powder, 1/4 teaspoon black pepper powder & 1 teaspoon oregano & mix well.

  • Add chopped tomato & chopped green chilli & mix well.

  • Keep this mixture in the refrigerator for around 1-2 hours. It becomes slightly hard that helps in making the paranthas easily.
  • Next, take dough used for making 1 chapati for the lower side & one chapati for making the upper side. This way take two balls of the dough.
  • Flatten one ball & keep it on the lower side. Place 1-2 tablespoons of the mixture on it.

  • Similarly, flatten the other ball of the dough & place it on top of the filling & use hands to seal both the sides.

  • Use a rolling pin & roll it for a round parantha.

  • Heat 1/2 a teaspoon desi ghee on a tawa.

  • Place the rolled parantha on the tawa & apply a little desi ghee on the edges.

  • Allow it to get cooked for a minute & then turn it upside down.

  • If it appears well cooked from both the sides then you can take it off the flame. But, if it does not appear well cooked then turn it upside down one more time. But, make sure that it does not get burst otherwise cheese will come out.

  • Cheese parantha is ready to serve. Serve it hot.

1 comment:

Autism United said...

What a coincidence. We were out for dinner with friend's Friday and we had this for our appetizer and we all loved. So here I am surfing around and I find your recipe, can't wait to try.


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