For the dough:
1. Whole wheat flour (atta) – 1 cup.
2. Salt – ¼ tspn.
3. Oil or Ghee – 1 tspn.
4. Water as required for kneading.
For the cheese stuffing:
1. Regular or cheddar cheese (tightly packed grated) – ½ cup.
2. Finely chopped onion – ¼ cup.
3. Green chilies (finely chopped) – 1 or 2.
4. Crushed black pepper – ¼ to ½ tsp.
5. Ghee or oil as required for roasting the parathas.
6. Whole wheat flour for dusting.
Preparing the dough:
1. In a large mixing bowl or plate/tray take 1 cup whole wheat flour, ¼ tsp salt, 1 tsp oil or ghee. add some water.
2. Mix everything and begin to knead into a smooth and soft dough. Add more water if required while kneading. Cover and keep the dough aside for 20 to 30 minutes.
Preparing the cheese stuffing:
1. In a bowl or plate, take all the stuffing ingredients.
mix everything very well. no need to add salt as cheese already has a lot of salt. keep aside.
Assembling, stuffing and frying parathas:
1. Pinch two small balls from the dough. roll them between your palms.
2. Flatten them and dust with whole wheat flour.
3. With a rolling pin, roll them into about 4 to 5 inches diameter rounds. try making both the rounds of the same size.
4. On one of the rolled dough circle, place the cheese stuffing in the center and keep about 1 inch empty space from the sides.
5. Gently place the second circle on top and press and seal the edges with your fingertips.
6. Dust some flour on the stuffed paratha.
7. Begin to roll the cheese paratha. dust some more flour if required.
8. Roll the paratha into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.
9. On a hot tava/skillet/griddle place the rolled paratha. the tava should be hot and not at a low temperature. cooking parathas at a low flame will harden them. parathas ideally are crisp as well as soft.
10.When the base is partly cooked, flip the paratha. spread some ghee on the partly cooked part.
11.Flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the cheese paratha.
12.Spread some ghee on this side too.
13.Flip again once or twice till both the sides are cooked properly. you should see crisp brown spots on the cheese paratha. press the paratha edges with a spatula or spoon, so that they are fried well.
14.Once the cheese paratha has cooked well. remove the paratha from the tava and serve them hot. make all parathas this way.
15.Serve these cheese parathas hot with curd/yogurt or mango pickle or tomato ketchup.