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    Whisk Affair » Recipes » Indian » Indian Breads » Chilli Cheese Paratha

    Published: Aug 5, 2022 | Last Updated On: Aug 6, 2022 by Neha Mathur

    Chilli Cheese Paratha

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    Chilli Cheese Paratha is an Indian stuffed bread with the goodness of cheese and green chilies. Serve it with yogurt and pickle for breakfast or tea time snack.

    Here are some more paratha recipes that you may like – Aloo Paratha, Gobi Paratha, Broccoli Paratha, Palak Paneer Paratha, and Methi Paratha.

    Chilli cheese paratha served on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Chilli Cheese Paratha
    • Storage Suggestions
    • Serving Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Chilli Cheese Paratha is an Indian unleavened whole wheat bread stuffed with a spicy and cheesy filling prepared with cheese, green chilies, red pepper flakes, and cilantro.

    Flaky and crisp from the outside, soft and cheesy from the inside, this Chilli and Cheese Paratha is super easy to make and needs a few simple ingredients.

    Serve it for breakfast, lunch, tea time snack, or dinner with a bowl of yogurt and pickle. It is also great to pack lunch boxes.

    Ingredients

    For The Dough

    Chilli cheese paratha ingredients 1

    To make the dough, you will need whole wheat flour (atta), salt, and vegetable oil. You will also need ghee or oil for frying the paratha.

    For The Stuffing

    Chilli cheese paratha ingredients 2

    This requires just 4 ingredients – green chilies, red pepper flakes, cheese, and cilantro (fresh coriander leaves).

    You can use cheddar cheese or Amul processed cheese to make this recipe.

    Adjust the chilies according to your taste.

    How To Make Chilli Cheese Paratha

    Make The Dough

    In a large mixing bowl (or parat), mix together 2 cups of whole wheat flour, ½ teaspoon salt, 1 tsp, and vegetable oil. 

    Flour, salt and oil added to a bowl.

    Add water little by little and knead to make a soft dough. The dough should be slightly tighter than the roti dough.

    The exact amount of water required to knead the dough depends on the quality of the flour. The best way is to keep adding little by little until the dough comes together.

    Water added to the bowl.

    Knead the dough for 2-3 minutes until it becomes very smooth.

    Ready dough.

    Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes.

    Dough covered with a cloth.

    Roll The Paratha

    Knead the dough for a minute and divide it into 6-8 equal-sized balls.

    Take one dough ball and roll it to make a round. Keep the remaining balls covered with a cloth.

    Dough divided into 6 equal parts.

    Dust the ball with some dry flour and roll to make a 5-inch round.

    Dough rolled into a 5-inch circle.

    Sprinkle ¼ teaspoon of finely chopped green chilies and ¼ teaspoon of red pepper flakes all over.

    Sprinkle 50 g of shredded cheese all over the paratha.

    Sprinkle 1 teaspoon of chopped cilantro.

    Chilies, pepper flakes, cheese and cilantro sprinkled over the dough.

    Now cut the paratha using a sharp knife from the center to one side.

    Paratha cut from center to one side.

    Pick up the edge of the cut side and fold it over the round to make a 2-inch triangle.

    Fold over 3 more times and seal the edges using your fingers.

    Rolled to make a triangle.
    Rolled once more.
    Ready triangle.

    Now dust the triangle with some dry flour and roll gently to make a 6-inch triangular paratha.

    Keep the edges of the paratha thinner than the center.

    Triangle dusted with flour.
    Rolled to make a 6-inch triangle.

    Fry The Paratha

    Heat a griddle over medium-high heat.

    Once the griddle is hot, transfer the paratha to the hot griddle.

    Paratha transferred to hot griddle.

    Cook until brown spots appear at the bottom of the paratha.

    Flip and cook for 20-30 seconds.

    Paratha flipped.

    Brush 1 teaspoon ghee or oil over the paratha and flip it again.

    Apply another teaspoon of oil or ghee on the other side as well.

    Fry the paratha until it is nicely browned. Keep pressing using the back of a flat ladle, especially at the corners.

    Serve hot.

    Ready chilli cheese paratha.

    Storage Suggestions

    I will recommend serving it right out of the pan – crisp, flaky, and hot. Leftovers can be stored in the refrigerator for 2-3 days, covered in foil. Reheat on a pan until nice and hot before serving.

    You can also half cook the paratha and store it in the fridge covered in foil if you are prepping ahead of time. Cook it fully using ghee/oil, while serving.

    You can also freeze cooked or half-cooked paratha. Let them cool down fully, place parchment paper in between each paratha, and store them into freezer-safe ziplock bags or air-tight containers.

    While serving, directly place the paratha on the griddle and heat properly using ghee/oil.

    Serving Suggestions

    Serve Chilli Cheese Paratha with a bowl of yogurt, pickle, and green chutney for breakfast, lunch, tea time snack, or dinner.

    It can also be served with raita such as Boondi Raita, Bathua Ka Raita, Burani Raita, Carrot Raita, Cucumber Raita, or Palak Raita.

    You Might Also Like

    • Instant Rava Appe (Suji Appe, Rava Paniyaram)
    • Boiled Egg Bhurji
    • Kesar Badam Overnight Oats
    • Beetroot Oats Idli

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Chilli Cheese Paratha is an Indian stuffed bread with the goodness of cheese and green chilies. Serve it with yogurt and pickle for breakfast or tea time snack.

    Chilli Cheese Paratha Recipe

    Chilli Cheese Paratha is an Indian stuffed bread with the goodness of cheese and green chilies. Serve it with yogurt and pickle for breakfast or tea time snack.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 people
    Calories: 341kcal
    Author: Neha Mathur

    Ingredients 

    For The Dough

    • 2 cups whole wheat flour
    • ½ teaspoon salt
    • 1 teaspoon vegetable oil
    • ghee or oil (for frying)

    For The Filling

    • 2 teaspoons finely chopped green chilies
    • 1 teaspoon red pepper flakes
    • 300 grams shredded cheddar cheese (or Amul cheese)
    • 2 tablespoons finely chopped cilantro (coriander leaves)
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    Instructions

    Make The Dough

    • In a large mixing bowl (or parat), mix together whole wheat flour, salt, and vegetable oil. 
    • Add water little by little and knead to make a soft dough. The dough should be slightly tighter than the roti dough.
    • The exact amount of water required to knead the dough depends on the quality of the flour. The best way is to keep adding little by little until the dough comes together.
    • Knead the dough for 2-3 minutes until it becomes very smooth.
    • Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes.

    Roll The Paratha

    • Knead the dough for a minute and divide it into 6-8 equal-sized balls.
    • Take one dough ball and roll it to make a round. Keep the remaining balls covered with a cloth.
    • Dust the ball with some dry flour and roll to make a 5-inch round.
    • Sprinkle ¼ teaspoon of finely chopped green chilies and ¼ teaspoon of red pepper flakes all over.
    • Sprinkle 50 g of shredded cheese all over the paratha.
    • Sprinkle 1 teaspoon of chopped cilantro.
    • Now cut the paratha using a sharp knife from the center to one side.
    • Pick up the edge of the cut side and fold it over the round to make a 2-inch triangle.
    • Fold over 3 more times and seal the edges using your fingers.
    • Now dust the triangle with some dry flour and roll gently to make a 6-inch triangular paratha.
    • Keep the edges of the paratha thinner than the center.

    Fry The Paratha

    • Heat a griddle over medium-high heat.
    • Once the griddle is hot, transfer the paratha to the hot griddle.
    • Cook until brown spots appear at the bottom of the paratha.
    • Flip and cook for 20-30 seconds.
    • Brush 1 teaspoon ghee or oil over the paratha and flip it again.
    • Apply another teaspoon of oil or ghee on the other side as well.
    • Fry the paratha until it is nicely browned. Keep pressing using the back of a flat ladle, especially at the corners.
    • Serve hot.

    Notes

    Adjust the chilies according to your taste.

    Nutrition

    Calories: 341kcal | Carbohydrates: 30g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 527mg | Potassium: 190mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 603IU | Vitamin C: 0.002mg | Calcium: 368mg | Iron: 2mg
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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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