Cheese & Coriander Paratha

My kids Love cheese! One day, while sitting around and looking at different paratha recipes, I thought of making cheese paratha.  I put that thought to work and here is what the result looks like. The thing I loved about this paratha was the texture; a soft but hearty texture with a bite, sort of like the hard part of a Parmesan cheese block but softer. This is because of the cheese combination I used. My 4 year old ended up eating three parathas and said "mom, I love your food!" Nothing beats the feeling of that comment. I decided to serve the paratha with a creamy tomato soup.

For the dough:

• 2 cups wheat flour
• 1/2 tsp salt
• 1/2 cup coriander leaves, chopped
• 1 cup warm milk
• 2 tsp oil

Mix the above ingredients to make a dough and make about 1 1/2 inch diameter balls. Place aside.
 

For the cheese filling:

• 1 1/4 cup grated cheese (I used a combination of pepper jack, Parmesan and cheddar but any kind that you like should be fine)
• 1 1/2 tsp chat masala powder (I used Everest brand)
• 2 green chilies,finely chopped
• 1/2 tsp grated ginger
• 1/4 sp red chili powder
• Salt, black pepper and paprika to taste

Mix the above ingredients and make 1 inch diameter balls.

Method:

• Very lightly flour a rolling board, or clean counter surface, and roll each wheat flour ball into a 5" circle. Now take a cheese ball and place it into the center of the circle you just made. Slowly lift the edges of the flour round and bring together in the center to form a pouch. Press the ends together tightly to close the pouch. Once sealed, press down gently to flatten so that you have a flattened pouch.
• Lightly flour your rolling surface and roll this pouch into a 7-8" circle
• Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.

Note: mix all the ingredients for the stuffing and make round balls and keep in the fridge for 3-4 hours prior to making parathas.

you can also chill the dough for few hours so that it's firm and doesn't tear and is easy to work with.