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.