Jalapeño Cheese Paratha
This flaky, crispy, and savory Jalapeño Cheese Paratha is so flavorful. The flavors are bursting with molten cheese, jalapeño, onions, garlic, and some spices. This ultimate tasting cheese paratha can be served with some pickles and raita.
Jalapeño cheese paratha is extremely soft from the inside and crispy from the outside. It is a flavorful, filling, and heavenly Indian flatbread. These parathas are such a comforting and satisfying meal option to try on busy weekdays! It is a perfect kids friendly and packable lunch box recipe.
This cheese paratha is made with some wheat flour and some mouth watering cheesy filling. It is made by stuffing the cheese filling into whole wheat dough. Later on, it’s rolled into a round disk and pan fried with some oil, ghee, or butter.
The extremely delicious cheese filling is made with Mexican style cheese, jalapeño, cilantro, onions, garlic, and some spices. I guarantee you that you will want to make this paratha again and again for sure.
If you love stuffed parathas and never prepared any then this recipe is for you. The recipe is very straightforward, quick, and easy. If you have some cheese and jalapeño in your refrigerator then you can make these parathas very quickly.
Make these jalapeño cheese parathas to impress your family members on busy weekdays for dinner. You will definitely find some happy faces on the dinner table 🙂
Table of Contents
Ingredients
For The Dough:
- Wheat flour
- Salt
- Oil
- Water
For The Filling:
- Cheese
- Jalapeño
- Red onions
- Garlic
- Cilantro
- Cumin powder
- Garam masala
- Chat masala
- Black pepper powder
- Crushed red pepper
- Salt
For Frying:
- Oil
Jalapeño Cheese Paratha Step By Step Recipe
For The Dough
In a large bowl, add wheat flour, salt, and some oil. Mix everything well with your hands. Make a well in the middle, add some water, and keep kneading the dough.
Add more water if required, keep kneading, and form the mixture into a soft dough. Drizzle 1 tsp oil over the dough, cover it, and set aside for 10-15 minutes.
For The Filling
In a medium bowl, add the cheese, all the spices,1 finely chopped jalapeño, onions, garlic, and cilantro. Mix everything well and set aside.
Shaping And Frying The Paratha
Knead the dough for 1 minute, divide the dough, and make 10 equal sized balls.
Meanwhile, preheat a griddle on medium heat. Make sure you are not heating it for too long or short.
Take one ball, flatten it with your palm, dust some flour onto it, and roll it into a round shape about 6 inches in circumference.
Place 3 to 3.5 tbsp filling in the middle of the disc. Lift the sides of the dough, seal the edges, and pinch them inside. Make sure it’s sealed completely.
Dust some flour on the top and gently flatten it with your fingers. Roll out the ball into 4 inch circumferences and dust some more flour on the top.
Flip it gently, dust some more flour, and roll it into a 7 inch disk without making it too thin.
Place 2-3 slices of jalapeño and gently press them with your rolling pin.
Once the griddle is hot, gently transfer the paratha onto it. Let it cook till you see small bubbles on the top.
Next, flip it to the other side and let it cook till you see light brown spots. Brush some oil on the top.
Flip the paratha again, brush some oil, and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.
You can roll the rest of the parathas and cook them in the same manner.
Stack up the parathas one over another.
Tips For Making Jalapeño Cheese Paratha
- Use a fresh packet of shredded cheese for this recipe. It helps the cheese melt very easily and tastes absolutely delicious.
- Cilantro should be cleaned, dried, and finely chopped before adding to the cheeses for making the filling moisture free. Moisture free stuffing helps to roll the parathas without breaking.
- Do not add too many onions or it will create a lot of moisture in the filling mixture.
- Don’t overmix the filling to make it moisture free.
Variations
- Mozzarella cheese can be used instead of Mexican blend cheese for making these paratha.
- Adjust the spice level according to your taste by increasing the amount of jalapeño and crushed red pepper. You can add 3 crushed green chillies or 2 serrano peppers instead of jalapeño if you don’t have them.
- You can skip adding onions in the stuffing if you wish.
- Add some roasted crushed cumin seeds instead of cumin powder in the recipe. It gives an amazing taste to the paratha as well.
- You can brush some ghee or butter to the paratha while frying for a rich taste.
How To Store Jalapeño Cheese Paratha?
Jalapeño cheese parathas taste best when served fresh.
Once they cool down, you can store them in an airtight container for 4 days in the refrigerator.
Reheat them on a skillet for 15-30 seconds before serving.
These parathas can be stored in a freezer safe bag by placing 1 parchment paper or wax paper in between each paratha. Take out the required parathas and place them on the countertop for 1 hour on a plate. Reheat them on a skillet before serving. You can store uncooked parathas in a similar way as well.
You can store the stuffing for 2 days in an airtight container, make sure to add the onions once you are ready to make the parathas. Prepare the wheat dough one day in advance to make the paratha very quickly.
How To Serve Jalapeño Cheese Paratha?
Enjoy these parathas on their own! You can serve the paratha with raita, plain dahi, or masala dahi.
Serve some dry garlic chutney, mango pickle, and chana masala or chole with these amazing tasting paratha.
Green split peas dal or dal makhani with some pickles and raita along with Jalapeño cheese paratha makes a wholesome meal.
Other Stuffed Paratha Recipes To Try:
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Jalapeño Cheese Paratha
Ingredients
For The Dough
- 3 cup Wheat flour
- 1/4 tsp Salt
- 1 tbsp Oil
- 1 cup Water + 2 tbsp as needed
For The Filling
- 2 cup Cheese shredded, I used Mexican blend
- 2 large Jalapeno deseeded, finely chopped and sliced
- 1 small Red onion finely chopped
- 3 large Garlic cloves finely chopped
- 1/2 cup Cilantro chopped
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala
- 1/2 tsp Chat masala
- 1/4 tsp Black pepper powder
- 1 tbsp Crushed red pepper
- 1 tsp Salt
For Frying
- 4 tbsp Oil ghee/butter
Instructions
For The Dough
- In a large bowl, add wheat flour, salt, and some oil. Mix everything well with your hands. Make a well in the middle, add some water, and keep kneading the dough.
- Add more water if required, keep kneading, and form the mixture into a soft dough. Drizzle 1 tsp oil over the dough, cover it, and set aside for 10-15 minutes.
For The Filling
- In a medium bowl, add the cheese, all the spices,1 finely chopped jalapeño, onions, garlic, and cilantro. Mix everything well and set aside.
Shaping And Frying The Paratha
- Knead the dough for 1 minute, divide the dough, and make 10 equal sized balls.
- Meanwhile, preheat a griddle on medium heat. Make sure you are not heating it for too long or short.
- Take one ball, flatten it with your palm, dust some flour onto it, and roll it into a round shape about 6 inches in circumference.
- Place 3 to 3.5 tbsp filling in the middle of the disc. Lift the sides of the dough, seal the edges, and pinch them inside. Make sure it’s sealed completely.
- Dust some flour on the top and gently flatten it with your fingers. Roll out the ball into 4 inch circumferences and dust some more flour on the top.
- Flip it gently, dust some more flour, and roll it into a 7 inch disk without making it too thin.
- Place 2-3 slices of jalapeño and gently press them with your rolling pin.
- Once the griddle is hot, gently transfer the paratha onto it. Let it cook till you see small bubbles on the top.
- Next, flip it to the other side and let it cook till you see light brown spots. Brush some oil on the top.
- Flip the paratha again, brush some oil, and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.
- You can roll the rest of the parathas and cook them in the same manner.
- Stack up the parathas one over another.
Notes
- Use a fresh packet of shredded cheese for this recipe. It helps the cheese melt very easily and tastes absolutely delicious.
- Cilantro should be cleaned, dried, and finely chopped before adding to the cheeses for making the filling moisture free. Moisture free stuffing helps to roll the parathas without breaking.
- Do not add too many onions or it will create a lot of moisture in the filling mixture.
- Don’t overmix the filling to make it moisture free.
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