Cheese-Coriander Parantha

Do you know anyone who doesn’t like garm-a-garam parantha? There is something about it that stimulates even the dullest appetite. It’s so wholesome too, especially when made with different grated vegetables and spices. Parantha, a cup of fresh yogurt and pickle is  a very popular meal all over India. When I can’t think of what to make, it’s the first thing I think of.  Today, as I was wrapping up work on my computer, I came across this newsletter email from Sanjeev Kapoor which caught my eye. Marked under Chef’s choice was this cheese parantha recipe which seemed like a must try.  I made them this evening and DELICIOUS! is all I have to say. Adding chat masala to the filling was new to me but I loved the taste. Also, it would seem you can use the same cheese mixture as a base and add many different types of vegetables to it.

BTW, there’s a place in Chandni Chowk in Old Delhi called “Paranthe Wali Gali”. Have you heard about it? Have you been there? It’s a narrow street lined with stalls and shops offering amazing variety of vegetarian paranthas. I have heard many stories about it. I would love to go there someday and get more ideas on making different types of paranthas.

Here’s is the recipe just slightly modified from the original one. Makes about 8-10 paranthas.

For the dough:
2 cups wheat flour
1/2 tea spoon salt
1/2 cup coriander leaves/cilantro chopped
1/2 cup milk
2 tea spoons oil
1/2 cup water
Just a dash of hing if you like.

For the cheese filling, mix the following and keep ready:
1 + 1/4 cup grated cheese (I used combination of jack and cheddar but any kind that you like should be fine)
1 + 1/2 tea spoon chat masala powder (I used Everest brand)
2 green chilies, chopped
1/2 tea spoon grated ginger
1/4 tea spoon red chili powder

2-3 table spoons of ghee/oil/butter to spread on the parantha (I used ghee)

To make the dough, take wheat flour in a large bowl and mix in oil, salt and chopped cilantro.
Add milk and 1/4 cup of water and knead into a smooth dough. If at this point, the dough does not feel smooth, add some more water.
The dough should feel like you can easily roll into rotis with it.
Keep it aside at least for 30 minutes.

To make paranthas:
1. Divide the dough into 8-10 balls (Depending on how big/small you want the paranthas to be)
2. Dust a ball with some wheat flour and roll it into a small roti (about 4 inch in diameter). Dust roti with more wheat flour as you roll it further.
3. Spread 2 heaped table spoon of the cheese mix on the roti. If your roti is big, add more.
4. Fold roti from four ends such that the roti is now a thick squre.
5. Roll it carefully into a bigger square. (about 5×5)
6. Heat the roti on a tava/griddle set on medium heat. After 30 seconds or so, flip it and apply half a tea spoon of ghee/oil/butter all over the roti, flip again and cook for about a minute. Flip it again, applying ghee on the other side.
7. When both sides have golden brown spots, parantha is done.

Enjoy with yoghurt and any Indian pickle. Tomato soup also goes very well with this.


21 Responses to “Cheese-Coriander Parantha”

  1. my name is Says:

    Wow that was odd. I just wrote an very long comment but
    after I clicked submit my comment didn’t show up. Grrrr… well I’m not writing all that over
    again. Regardless, just wanted to say excellent blog!

  2. Helen Says:

    Wow. It certainly looks like you could teach me a thing or two about paratha making! I tried making them recently and the dough was so sticky and hard to roll out. Yours doesn’t look like that at all! I will try your recipe next time. I tried to use dhal in mine but the dhal kept bursting out even when I used only a tiny amount. How do you stop this happening?

    • Anupama Krishnamurthy Says:

      Hi Helen,
      The dough does need a bit of fat in it. I generally add 1 tablespoon of oil for 1 cup of flour. Before adding any water, I mix the oil and flour nicely by hand. Then pour water all over, let it stand for a minute or so and then knead it. Add water slowly in “chunks” and make sure you don’t add too much water. For 2 cups of flour, 1/2 cup water is about right. I really hope this helps. Looking forward to hearing from you!


  3. Sneha Rathod Says:

    Hi Anupama,
    I made these parathas yesterday and it tasted great. This is such a good recipe and you are right, you can even added perhaps mashed potatoes or cauliflower as variations.
    I am going to make your gulab jamuns for my friends’s birthday.
    I love to read your recipe intros too.

    thanks, Sneha

  4. Khaugiri Says:

    Sounds interesting:) Will give a try !

  5. Minni Says:

    Looks delicious! Will try it out on Bharath 🙂

  6. Minni Says:

    Looks great, Manu! Am sure Bharath will love this!

  7. elaichietcetera Says:

    Oh my! That combo of flavors with the sourness of yoghurt and pickle would be sooooooo… Ok, I’m making this TODAY.

    Paranthe Wali Gali, I heard, has been in business a long, long time. Madhur J. mentions it in this interview. I hope you can go there one day…from the looks of your parantha, they’d hire you on the spot! 😉

    • Anupama Krishnamurthy Says:

      Thanks! I hope you make it and like it. I am certainly checking out the street food scene of Delhi next time I go there.

      By the way, I just visited your blog and I am enjoying it immensely. It’s wonderful.


      • elaichietcetera Says:

        Thanks! I haven’t posted much at all this past year, but there have been some good times chronicled there. Off to find some cheese-

  8. Parita Says:

    Delicious blend of flavors!

  9. Asha Says:

    Gorgeous recipe, thank you. I will try.

  10. Mona Says:

    Perfect rectangular paratha, and with that cheese and herb filling, it sounds so good!

  11. Sharada Says:

    Dear Anupama,
    I absolutely love the way you introduce all your recipes. The cheese paratha looks very yummy. I’ll try it out for breakfast. My daughter is going to love it.

  12. chitra Says:

    Its a new type of paratha for me..will surely give a try !!

  13. Salihan Says:

    My mouth is watering! I will try this on the weekend. Thanks for the recipe. 🙂

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