Week two of my Facebook LIVE COOKERY CLASSES brought Chilli Cheese Parathas to the kitchen! Once you’ve been introduced to the deliciousness that is stuffed parathas, there is no turning back.
Chilli and cheese is such a great combination but you can stuff your parathas with whatever you like! Gobi Parathas (spiced cauliflower) are the paratha of choice in my home. Oh and Cheeni Parathas, which are stuffed with ghee and sugar. Honestly, you are winning whatever you choose. You can also use the dough to make plain chapatis or parathas which make the perfect accompaniment to your favourite curry or simply with a fried egg on top.
Have a go and let me know how they turn out for you! If you missed the live cookery class but want to catch up and watch, you can do so by clicking here. Also, if you have any dish suggestions for next week’s class, comment below or drop me a message on Instagram. I would love to hear from you!
Chilli Cheese Parathas
For the dough:
- 1 cup (130g) chapati flour you can also use plain flour
- 2 tbsp yoghurt
- 1/4 cup + 1 to 2 tbsp warm water (this is a rough guide, you may need more or water depending on your flour type)
- Oil for kneading
For the stuffing:
- 150 g grated cheese I like to mix 1/2 cheddar & 1/2 mozzarella for flavour & texture but you can you use what you like!
- 1/2 medium onion finely diced (I like to use red, you can you whatever you have)
- 1 green chilli finely chopped or you can use chilli flakes/chilli powder
- Handful fresh coriander finely chopped
- 1/2 tsp Carom/ajwain seeds optional
- 3/4 tsp Salt or acc to taste
- 1/2 tsp Black pepper
You will also need:
- A non stick chapati tava pan/crepe pan/ non stick frying pan
- A rolling Pin
- A bowl with some chapati/plain flour in it for dusting
- Place the flour in a mixing bowl. Add the yoghurt and rub in really well using your finger tips until it is completely mixed in. Then, add the water little by little. Use your hand to combine the flour and water to make a dough. You are looking for the dough to be soft and tacky but not overly wet.
- Now, very lightly grease your hand and begin to knead the dough for 2-3 minutes until you have a smooth and pliable dough. Cover with cling film/damp tea towel and leave aside for 10-15 minutes.
- In a bowl, mix together the stuffing ingredients. Keep aside.
- Now heat a tava/non-stick frying/crepe pan on high heat. Once the pan is hot, reduce to a low heat whilst you prepare the parathas.
- Divide your dough into 4 equal dough balls. Roll each one so they are smooth and round.
- Dip one dough ball into the bowl of dry flour and with a rolling pin, begin to roll out until the size of a starter plate, forming a chapati
- Divide your cheese stuffing into 4 portions. Place one portion of the stuffing in the centre of the chapati and bring together all of the edges so that they meet in the middle. Press down so it is sealed.
- Dip the sealed stuffed dough ball in the flour and shake off any excess. Place on your work surface and roll out gently until it is 7-8″ in diameter and even in thickness all the way around.
- Increase the heat of your pan to the maximum setting. Carefully pick up the paratha, web your fingers and flip the paratha from hand to hand to get rid of any excess flour.
- Place it on the hot pan. When it changes colour and small bubbles begin to appear turn it over and cook the other side.
- Cook until paratha is golden, then fip and cook until golden and all over and crispy. Finish by smearing a teaspoon of ghee or butter. • Make the rest of the parathas using the same process. Keep them wrapped in a towel or foil until ready to serve.