Cheese Paratha is a warm and comforting dish that brings together the softness of homemade paratha with the gooey richness of melted cheese. It's an easy-to-make paratha that feels both tasty and filling. It's ideal for days when you want something quick but satisfying. The combination of melted cheese with carrots and warm spices creates a deliciously hearty bite. Learn to make Cheese Paratha with step by step pictures.

This recipe is perfect for busy mornings or quick dinners. It's satisfying and full of flavor. The cheesy filling makes it a go-to option for kids and cheese lovers. This recipe can be enjoyed plain or with a simple side of curd. It's a cozy, filling meal that works for any time of the day. It's the kind of dish you'll want to make again and again for its taste and ease.

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About Cheese Paratha

Cheese Paratha is a flavorful Indian flatbread made with a stuffing of grated cheese and mild spices. It's one of the most loved parathas by children and is often served as a special breakfast or packed into lunchboxes. The paratha is roasted until crisp outside while the cheese melts beautifully inside.

This is a quick and easy-to-make recipe with simple ingredients. This recipe also includes grated carrots, which enhance the nutrition and add a slight crunch to the filling. You can easily make it even on a busy morning or after a long day. The parathas are soft yet crisp on the edges and stay good for a few hours when packed.

Carrot Cheese Paratha is one of the regular stuffed paratha that I pack for mittu's lunchbox. The idea of stuffing was given by a dear friend during our casual talk and I loved the idea. First I was stuffing just cheese then started to combine carrots along with it to make it even more healthy and filling.

This cheese paratha is a versatile recipe. You can easily customize the filling and adjust your spice level to your taste. You can switch the cheese, add more veggies, or even mix in herbs to create your own version. It's a must-try if you're looking for a fun, filling, and satisfying meal.

Cheese Paratha Ingredients

• Wheat flour - Used for making the dough, gives a wholesome base to the paratha. It's a healthier alternative for maida.
• Water, oil - Used to knead the dough to the right consistency - soft and non-sticky. 
• Carrots - Adds a slight crunch and sweetness to the stuffing. Also adds nutrition to the dish.
• Cheese - This is the key ingredient. It gives a creamy, melty, gooey texture. Adds a rich flavor and taste.
• Roasted jeera powder - Adds an earthy flavor and warmth to the filling. 
• Chaat masala powder - Adding a slight amount gives a light tangy twist and lifts the flavor of the cheese. 
• Ghee - For roasting the paratha - helps achieve golden brown color and adds aromatic flavor to the dish. Alternatively you can use oil to toast the parathas.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Plain Paratha
• Methi Thepla

Why This Recipe Works

• This recipe uses simple ingredients and is quick to prepare.
• The paratha is soft, yet slightly crisp on the outside.
• The carrots add a healthy touch without affecting the cheesy taste.
• The cheese melts inside, giving a rich, gooey texture in every bite.
• It's perfect for kids, lunchboxes, or even evening snacks.
• You can easily customize the filling with other veggies or herbs.
• It's wholesome and can be eaten on its own or paired with sides.

How to make Cheese Paratha Step by Step

1.In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add ½ teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest for a while until we prepare the stuffing.

2.Trim the edges, scrap off the outer skin and grate the carrots. Dry roast grated carrot in a pan for 3-5 minutes. Then in a mixing bowl add carrot, grated cheese, roasted jeera powder and chat masala powder.

3.Give a quick mix. Make equal sized balls with the chapati dough and make it ready. Roll each ball into a thick circle, keep the stuffing in the middle seal it by pulling all the edges to the center as shown below.

4.Seal it completely, flip over and sprinkle flour.

5.Then roll it into a thin / thick parathas as per your preference, dust flour then and there to avoid sticking. Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee. Once it starts to bubble on one side.

6.Flip over to other side and cook till brown spots appear here and there. It nicely puffs up like poori, just press it.

Serve it hot with plain curd or tomato sauce and garlic pickle. What else do you need?! Yum combo!!

Expert Tips

• Kneading the Dough - Make sure the dough is soft but not sticky. A well-kneaded dough gives soft, easy-to-roll parathas. Rest it for 15 minutes then start rolling.
• Carrots - Use the fine side of the grater to make the grating fine. I did not sauté the carrots, added it raw as it gets cooked while toasting the parathas.
• Stuffing - Keep the filling dry. Squeeze out any excess moisture from carrots if needed before mixing with cheese.
• Sealing - Don't overfill. Seal well the sides after placing the stuffing and gently flatten before rolling.
• Rolling - Dust with flour and roll gently to prevent the stuffing from coming out. Use even pressure across the paratha.
• Cooking - Cook on medium heat and flip a couple of times. Press gently at the edges to ensure even roasting.
• Cheese - You can use mozzarella or processed cheese. You can also try a mix of cheese and paneer for variation.

Serving and Storage

Serve Cheese Paratha hot with tomato ketchup, curd, or your favorite pickle. It's also delicious with green chutney or just plain butter.

You can store the dough and stuffing separately in the fridge for a day. Prepare fresh parathas when needed. Leftover parathas can be reheated in a tawa and served hot.

FAQS

1.Can I skip the carrots in the filling?

Yes, you can make a plain cheese filling or try other veggies like onion, capsicum etc.

2.What kind of cheese works best?

Processed cheese or mozzarella melts well and gives a creamy texture.

3.How do I stop the cheese from leaking while rolling?

Make sure to seal the dough ball tightly before rolling. Roll gently and evenly.

4.Can I make the paratha ahead of time?

It's best served fresh and hot, but you can roll them out and refrigerate. It gets a bit dry so may be store in fridge for an hour or so not more than that. Cook just before serving.

5.Is this suitable for lunchboxes?

Yes, it stays soft and tasty for a few hours, making it a great lunchbox option.

6.Can I use whole wheat and maida mix for the dough?

Yes, a mix of wheat flour and all-purpose flour gives a slightly softer texture.

If you have any more questions about this Cheese Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Cheese Paratha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Gur Makhana is a delicious sweet snack made by tossing roasted makhana with jaggery syrup. It comes out in golden colour, crisp and slightly chewy, also a nice treat for an afternoon snack. It has a natural sweet taste and light texture that everyone enjoys. 

It packs well for school and office snacks. Kids like the chewy texture and natural jaggery sweetness without feeling too heavy. It is different from usual sweets because makhana stays crunchy even after coating.

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About Gur Makhana

Gur Makhana is a traditional Indian sweet snack made with roasted makhana, coated in jaggery syrup. Makhana or lotus seeds are light and airy, so the snack feels delicate to eat. Also sesame seeds and coconut adds more flavour and crunch to every bite.

The makhana stays crispy if you add them to jaggery at the right time and if you add them early, they become chewy, if you add them late, they stay more crispy. Jaggery has a rich deep sweetness that works perfectly with the makhana and cardamom give that warmth Indian sweet flavour.

Gur Makhana isan easy and quick snack to munch.I always make sweet popcorn using jaggery so wanted to try the same using makhana too and it came out soo good. This sweet jaggery makhana will sure be a addict for kids.

You can just adjust the texture according to your taste and texture preference. Some people like it very crispy, some prefer it chewy. The snack stays fresh for a week if stored in dry place. You can also add extra sesame or skip cardamom based on what you like.

I make this whenever I have makhana at home and want something quick. My family enjoy it and it get finished pretty fast. Sometimes I add extra sesame for more crunch, sometimes less cardamom if someone in the house do not like too much flavour.

Similar Recipes

• Gur Papdi Recipe (Gujarati Sukhdi)
• Makhana Chaat | Phool Makhana Chaat
• Sweet Makhana Recipe
• Phool Makhana Gravy
• Makhana Paratha Recipe

Gur Makhana Ingredients

• Makhana (Lotus Seeds) - I roast these until they become light and crispy. Roasting makes them puffy and gives them a nice base to hold the jaggery coating.
• Jaggery - This gives natural sweetness and beautiful colour to the snack. It melts into a syrup that coat each piece nicely when heated.
• Sesame Seeds - These add a nutty taste and slight crunch. Toasting them before adding makes them taste even better.
• Coconut - Fresh or dry coconut works fine and adds mild sweetness. It balances the strong jaggery flavour nicely.
• Cardamom Powder - Just a pinch is enough to give that warm spice flavour. It makes the whole snack taste like a proper Indian sweet.

How to make Gur Makhana Step by Step

1.Add jaggery to a kadai, add water to it. Boil until jaggery dissolves completely.

2.Strain to remove impurities, Set aside. Heat ghee in the kadai - add makhana. Roast until crisp.

3.Break and check, now its done. Transfer roasted makhana to a plate and set aside. Add jaggery syrup let it boil.

4.Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below.Now try to gather and roll, it should form a soft loose ball, this is the right stage. If you want crisp makhana you can leave it to hard ball. Now add coconut, sesame seeds and cardamom powder to it.

5.Add roasted makhana to it. Toss well and switch off. It will be slightly sticky only.

Let it cool down then serve.

Expert Tips

• Roasting - Roast makhana until fully crisp and puffed up. Roasted makhana should break easily when you press.
• Jaggery syrup - Boil jaggery with little water until it dissolves completely and becomes thin syrup. Always strain the syrup to remove any dirt or impurities before using it for coating.
• Consistency check - Drop a bit of syrup in water and gather it to check if it form a soft ball. Soft ball mean chewy makhana, hard ball mean crispy makhana, so choose based on your preference.
• Cooling down - I let the makhana cool completely before eating or storing it in container. Hot makhana feels soft but they become crispy as they cool down to room temperature.
• Dry storage - I keep the snack in airtight container away from steam and moisture. Moisture make the makhana soft and chewy, so store in dry place to keep them crispy.

Serving and Storage

Serve Gur Makhana at room temperature with tea or as an evening snack at home. Store leftovers in an airtight container at room temperature and you can make it ahead and store for few days. It brings a healthy option to regular sweet routine.

FAQS

1. Can I use white sugar?

You can try but jaggery has much better flavour and tastes more traditional. White sugar gives a plain sweet taste without the depth that jaggery brings to the snack.

2. How do I make them extra crispy?

Use the hard ball stage of jaggery instead of soft ball stage for frying. Hard ball stage make the coating harder and keep makhana very crispy without any chewiness.

3. What if my makhana become soft and chewy?

This happen when you roast them less or add them to the syrup too early. Make sure makhana are fully crisp before adding to syrup.

4. Can I add other flavourings?

Yes you can just add dry ginger powder or even a little bit of rose water. 

5. Why does my jaggery get grainy?

This happen if you do not strain the jaggery syrup properly at the beginning. Always strain to remove impurities before using it for coating.

If you have any more questions about this Gur Makhana Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Gur Makhana Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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