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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Ragi Roti is a healthy breakfast dish made using ragi flour, onion, curry leaves, green chillies and salt. It is soft but little chewy and has a mild nutty taste, these are healthy, gluten fren and tastes so good. This roti recipe is really good for breakfast or even as light snack when you feel hungry and want something wholesome and filling.

These rotis are little different from normal wheat roti because ragi gives unique taste and makes it more healthy and nutritious. The onion and green chillies add small spice and curry leaves gives nice flavour while cooking. You can have it with chutney or even plain, it tastes so good. If you want something gluten free and healthy, ragi roti is a great choice.

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About Ragi Roti

Ragi Roti is a traditional Indian flatbread made from ragi flour. Making dishes using ragi flour or finger millet flour is very common in South India. The texture is soft if cooked right. It has small nutty taste which is different from wheat roti. Ragi roti can be made quickly and can make for a healthy breakfast or snack.

Taste is earthy and nutty from ragi while onions and green chillies add mild sweetness and spice. Curry leaves gives fresh aroma which makes it more tasty. It is different from normal roti and feels wholesome. You can eat it plain or with any chutney. I served it with onion thokku and it was so good.

You can make small changes if you want. You can add grated carrot or beetroot to make it little more healthy and look colourful. You can add pinch of turmeric powder or cumin powder for extra flavour. You can also sprinkle few sesame seeds on top while cooking for crunch.

I usually make ragi roti on weekends when want quick breakfast for family. It is fast to make and feels comforting. It is simple but feels satisfying. I like both sweet version and salt versions of ragi roti very much. As a kid I liked the sweet more but now like both.

Ragi Roti Video

Ragi Roti Ingredients

• Ragi flour - I have used ragi flour for base. It gives nutty taste and make roti healthy. You can use other millet flour also. I used homemade sprouted ragi flour which I had in hand.
• Onion - I have added chopped onion for sweetness and small crunch. It balances ragi taste. 
• Green chillies - I just used finely chopped for mild spice. You can skip if you want mild roti.
• Curry leaves - I added for fresh aroma and flavour. You can skip if not available, roti still tastes good.
• Oil - I added for toasting the roti and greasing butter paper, you can use any oil of your choice.
• Salt - to balance the taste.
• Water - Hot water is added to ragi flour to make the dough.

Similar Recipes

• Tandoori Roti 
• Ragi Roti
• Roti Pizza
• Bajra Roti
• Makki Roti

How to make Ragi Roti Step by Step

1.To a mixing bowl - add 1 cup ragi flour, add 1 medium sized onion chopped finely, 1 big green chilli, 1 tablespoon curry leaves and required salt to taste.

2.Mix this well first.

3.Add hot water little by little.

4.Mix with spatula well first until no dry flour is seen.

5.By now it will be warm enough to handle with hand.

6.Gather together to form a dough.

7.Divide into 4 equal portions.Make big lemon sized balls.

8.Grease the butter paper with few drops of oil. Place the ball and flatten it. Start patting it with your fingers.

9.It should be slightly thick like this. You can make 2 rotis at a time so that you can alternate them while one is getting cooked in the tawa.

10.Heat dosa tawa and drizzle few drops oil.

11.Carefully transfer the butter paper with roti side down. Gently peel the paper.

12.Drizzle oil at the sides and on top.

13.Cook covered for 2 minutes.

14.Flip over and cook. Toast the rotis on both the sides till golden spots appear here and there, drizzle oil.

15.Ragi roti is ready!

Expert Tips

• Flour - Any ragi flour is good to use make sure it is not fine. You can use regular ragi flour or sprouted ragi flour.
• Dough - I keep the dough moist and sticky. You can adjust water accordingly and mix. If dough is too tight then it will have more cracked edges while pressing.
• Flattening - I grease my fingers with little oil / water while flattening so it does not stick.
• Cooking on tawa - I drizzle oil on tawa and cook in medium flame. Flip only when one side is cooked.
• Making rotis - You can make two at same time and alternate while cooking. I usually make it around 3-4 inches in diameter. But it is purely your preference, you can make it big too.
• Storing leftover- I keep the leftover in fridge for 1-2 days. Reheat on tawa before serving.

Serving and Storage

Serve it as breakfast with coconut chutney, tomato chutney or spicy dip. It also goes good with yogurt or sambar. Store leftover in airtight box in fridge for 1-2 days. Reheat on tawa to make soft and warm.

FAQS

1.Can I skip green chillies?

Yes, you can skip it if you want mild roti. Still taste good with onion and curry leaves. You can even add ½ teaspoon red chilli powder replacing chillies.

2.Can I make dough ahead?

Yes, you can keep dough in fridge few hours. Bring to room temperature, sprinkle little water mix well then proceed. Storing the dough for long hours in fridge is not recommended as it may dry up.

3.Can I add vegetables?

Yes, carrot, cabbage, beetroot or zucchini grated works. Just make sure dough is not too wet.

4.Can I use wheat flour?

You can, but taste will be different. Adding wheat flour is a different recipe. THis ragi roti is traditionally made using only ragi flour.

5.Can I freeze cooked roti?

Yes, but if you want to freeze then half cook the rotis and stack them between butter paper and store in freezer. When you want to serve, thaw it then cook and serve.

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

Tried this Ragi Roti 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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