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.
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.