This cheesy paratha is an excellent recipe from Chetna Makan. The bright green chutney is essential for cutting through the richness of the paratha.
Three Cheese Paratha With Coriander & Mint Chutney
4.5
0
Notes
25 mins cook
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Serves
4
For The Dough:
Chapati Flour
Salt
Sunflower Oil
Water
For The Filling:
Cheddar Cheese
Mozzarella
Paneer
Green Chilli
Red Onion
Coriander
Sunflower Oil
Butter
For The Chutney:
Coriander
Mint
Green Chilli
Ginger
Lime
Water
Salt
Sugar
Yoghurt
Serves
4
For The Dough:
Chapati Flour
Salt
Sunflower Oil
Water
For The Filling:
Cheddar Cheese
Mozzarella
Paneer
Green Chilli
Red Onion
Coriander
Sunflower Oil
Butter
For The Chutney:
Coriander
Mint
Green Chilli
Ginger
Lime
Water
Salt
Sugar
Yoghurt
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Step 1.
In a bowl combine the flour, salt and oil. Slowly add the water and bring the dough together. You might not need all the water or need a bit more. Knead for a few seconds. Put a few drops of oil in the palm of your hands and knead the dough for a last time, cover and let it rest for 10 mins.
Step 2.
In another bowl combine all the filling ingredients.
Step 3.
Preheat a skillet to medium heat. Divide the dough into 4 portions, roll each portion to a small circle around 3-4 inches big. Now take a quarter of the cheese filling and place it in the centre of the circle and bring the outside together and seal the cheese. Roll this in some flour and roll to a thinner circle around 8-9 inches big.
Step 4.
Place on the hot pan and cook for a minute before turning over. Cook for another minute then add a tsp of oil on each side and cook for another minute until golden and crispy.
Step 5.
In a blender add all the chutney ingredients (squeezing in the juice of the lime but discarding the skin) except for the yoghurt and blitz to a purée. Now add the yoghurt and blitz again. Serve immediately. You can store this in the fridge for 3-4 days.
Step 6.
Spread some salted butter on top and serve hot.
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