My husband actually loves Cheese with his Wine, and prefers to eat cheese off a cheese platter rather than on his pizza 🙂
For me, personally I love Chilli and Cheese as a combo. I have used 2 different chillies (green chilli, chilli flakes) in these mini Parathas (unleavened Indian flatbreads). My elder girl is quite the Paratha lover in the family, so we keep making these for Sunday lunch / weekday dinner. A simple yoghurt and / or Indian spicy pickle is suffize to dip these mini parathas. She loved carrying these mini treats for her snack at school, and this is surely a great way to sneak in some protein for hungry kids ! Another family favourite are these Multigrain Aloo Methi Parathas
Lets get to the recipe.
Some more Paratha varieties on this blog that you may like:
- Multigrain Aloo Paratha (made earlier for #breadbakers)
- Makuni (sattu Paratha) from Bihar
- Paneer Cabbage Paratha
- Gobhi Paratha (cauliflower stuffed flatbread)
- Paneer Aloo Paratha
- Stuffed Broccoli Parathas
- Palak Paneer Paratha
- Alu Paratha
- Paneer Mooli Wholegrain Paratha
- Spring Onion Parathas
- Carrot-Dill Paratha
Prep time – 10 mins, Cook time – 15 mins, Makes – 6 mini parathas
Mini Chilli Cheese Parathas | Cuisine : Indian | Course : Breakfast / Brunch | Spice level : Medium to high
For the outer Cover:
- Wholewheat flour – 1.5 cups (1 cup = 200 ml)
- Salt – to taste
- Ajwain / crushed carrom seeds – 1/8 tsp
- Oil – 2 tsp + more required to cook the paratha (approx 1 tsp/ paratha)
- Warm water – to knead the dough
PIN FOR LATER
Stuffing:
- Grated Processed Cheese (or Mozarella) – 1/2 cup
- Minced Green chillies – 1 tsp (adjust spice)
- Minced fresh Oregano – 2 TBSP
- Minced green peppers – 2 tbsp (I skipped this)
- Salt – to taste
- Red chilli flakes- 1/3 tsp (or to taste)
- Italian seasoning – 1/4 tsp
- Chaat Masala – 1/8 tsp
How to:
Make a slightly stiff dough with the ingredients , cover and keep for an hour atleast ( I make this overnight and bring to room temperature just before making the parathas)
In another bowl, mix all ingredients for stuffing. Go easy on the salt as the cheese has excess salt.
Pinch out a portion of the dough and Roll two discs of 6 inch each. Place a tsp or two of the stuffing inside one of the discs, close with the other disc. Scrimp the edges with a fork, heat a tava / skillet and pan fry the paratha on both sides till golden brown with tsp of oil.
Serve hot or pack once cooled for kids’ lunchbox 🙂
I love these little hand pies Kalyani. YUM
These little morsels look so tasty!
cheese inside a paratha is always a win win. They look delicious Kalyani.
these hand held stuffed parathas are fantastic. A great option to serve at parties.
Perfect for breakfast or kid's lunch box.
Hello Kalyani, I have never such beautiful paranthas before. The stuffing is just amazing. I am sure these are addictive.