Jalapeno Cheese Paratha
Jalapeno Cheese Paratha
Jalapeno Cheese Paratha is a whole wheat flat bread filled with a combination of grated cheese. This is not only delicious, but also a great breakfast option. Jalapeno Cheese Paratha can be served like cheese bagels or bread.This recipe will make 6 parathas and will serve 3.
Ingredients
For Dough
- 1 cup whole wheat flour chapatti atta
- 1/2 teaspoon salt
- 1/2 cup water
For Filling
- 2 cup grated mix cheese I am using mix cheese, Cheddar, Colby and Monterey Jack
- 1/4 cup jalapeno finely chopped, adjust to your taste
Instructions
Making the Dough
- Mix flour, and salt, in a bowl add the water as needed to make soft dough. Knead the dough for about one minutes on a lightly greased surface to make soft, and pliable dough. Set aside for at least ten minutes.
Making the Filling
- Cheese and Jalapeno pepper mix it well and divide in 6 equal parts and roll them. Set aside.
Making the Parathas
- Divide the dough into six equal parts and form into balls.
- Roll dough ball into a 3” circle. Place a cheese ball in the center. Pull the edges of the dough to wrap it around the cheese filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. Note, this help rolling the paratha.
- Meanwhile heat the heavy skillet on medium heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
- Press the filled ball lightly on dry whole wheat flour from both sides.
- Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
- Place the paratha on the skillet. When the paratha start to change color, and begins to puff up, flip it over. You will notice some golden-brown spots.
- After a few seconds, flip the paratha and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
- Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for about a week. Re-heat using a skillet or oven.
Notes
Adjust the pepper to your taste, you can use any hot chilies I also like to use Serrano chili. For my grand kids, I make them with cheese only.
Serving Suggestion
- Jalapeno Cheese Paratha, is best for the breakfast and serve it with butter or cream cheese.
- Cheese parathas are also good for sandwiches with lettuce and slice of tomatoes.
Tried this recipe?Let us know how it was!
6 Responses
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Victoria is right about the flour. Most flour sold in the US if All-Purpose, so it works better for quick breads, cakes and such. For any yeast bread, a flour with the higher gluten/protein works best and you can find it as Baker’s Flour if there isn’t an Indian market in your area.
In the US they now make Jalapeno (Monterey) Jack cheese, also called Hot Pepper Jack. They make (but in small amounts) Colby-Jack Pepper Cheese, Havarti Pepper cheese as well as a cheddar with peppers. I like your recipe where the person chooses the cheeses they like and add peppers to taste.
A dish like this really satisfies the taste buds and fills you up and keeps you going.
Since I live alone I don’t cook as much as I used to but I surely enjoy reading your recipes and commentary.
Gabriele, thank you. I appreciate the comments and like to learn from each other.
You don’t add oil in your paratha dough?
Divya, you don’t need to
Those paratha look fantastically delicious! It us always a pleasure to watch Manjula cooking. I want to point out to those that don’t know – chapatti atta wheat flour is different from US whole wheat or white wheat flour. Chapatti atta has more protein and performs differently in cooking. US flour may not work so well to get such smooth, even results. So get some chapatti atta (flour)! and your recipes will turn out more like Manjula’s! No wonder she is always smiling and happy!
Victoria, thank you for explaining