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Indian · Fusion

Chilli cheese paratha

Vegetarian

A fiery modern paratha: sharp cheddar and mozzarella loaded with chopped green chillies, garlic, chilli flakes and coriander, griddled in butter until the cheese bubbles.

Chilli cheese paratha is an Indian bread, ready in about 59 minutes and made with whole-wheat flour, cheddar and green chilli. It serves 6 and is rated intermediate to cook.

Start cooking
Close-up of Indian paratha with sliced onions, mint, and red chili on a white plate.
Photo: Mohammad Fahim / Pexels · Pexels License
Prep
15 min
Cook
24 min
Rest
20 min
Total
59 min
Serves
6
Level
Intermediate
Calories
335

Ingredients

6 parathas

For the dough

For the filling

For cooking

Equipment

Method

  1. Step 1

    Mix the atta (opens in a new tab) and salt, rub in the oil, then add the water a little at a time, kneading for about 5 minutes into a soft, smooth dough that no longer sticks to your fingers. Cover and rest for 20 minutes so it rolls out without springing back.

    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Mix the cheeses with the green chillies, garlic (opens in a new tab), chilli flakes (opens in a new tab) and coriander.

  3. Step 3

    Divide the dough and the filling into 6 equal portions. Flatten a dough ball into a 10 cm cup, pack in one portion of filling, then pleat the edges up over it and pinch firmly to seal. Turn it seam-side down, press flat, dust with flour and roll lightly from the centre outwards into a 16–17 cm round.

    Seal the pleats especially well: melted cheese finds every gap.

  4. Step 4

    Lay a paratha on a hot tawa or heavy pan over medium-high heat. When small bubbles appear (about 30 seconds) flip it; after another 30 seconds brush the top with butter (opens in a new tab), flip again and press the edges with a spatula (opens in a new tab) until golden-brown patches form. Brush and cook the second side the same way — 3 to 4 minutes per paratha in all.

    A flatbread cooking on a hot griddle
    How it looks · Photo: Muhammad Khawar Nazir on Pexels

About this dish

Origin
India · Origin uncertainA modern café and street-stall paratha, popular in Mumbai and Delhi.More food from India
Dish
Breakfast · Snack · Dinner · Breads & flatbreads
Cooking method
Pan-fried
Taste
spicy (chilli heat), creamy, garlicky
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free
Worked out from the ingredients. How labels work
Cook more with
Whole-wheat flour · Cheddar · Green chilli · Mozzarella · Garlic · Red chilli flakes
Techniques
Pan-frying · Kneading

Allergens

  • Contains: Milkfrom cheddar, mozzarella, butter
  • Contains: Wheatfrom whole-wheat flour
  • Contains: Glutenfrom whole-wheat flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

335 kcal per serving

Estimated

1 serving ≈ 125 g · recipe makes 6

Where the energy comes from

  • Protein 16%
  • Carbohydrate 44%
  • Fat 41%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy335 kcal268 kcal
Protein13.7 g10.9 g
Carbohydrate38.1 g30.5 g
Net carbohydrate32.6 g26 g
Sugars0.6 g0.5 g
Added sugars0 g0 g
Fibre5.5 g4.4 g
Fat15.8 g12.6 g
Saturated fat8.1 g6.4 g
Trans fat——
Cholesterol38 mg31 mg
Sodium408 mg326 mg
Salt equivalent1 g0.8 g
Vitamins & minerals per serving
Potassium
235 mg
Calcium
219 mg
Iron
2 mg
Magnesium
79 mg
Vitamin A (RAE)
130 µg
Vitamin C
11 mg
Vitamin D
0.2 µg
Vitamin B12
0.5 µg
Folate (DFE)
30 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Deseed half the chillies for a milder version.

Common mistakes

  • High heat burns the outside before the cheese melts.

Serve with

  • Cool it down with plain curd or a mint raita.

Storage

  • Best eaten fresh; leftovers keep 1 day in the fridge.

Reheating

  • Reheat on a dry tawa over medium heat for about a minute a side until crisp and hot through.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

Structure

For the dough

Used in step 1

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 39 min

    Knead until smooth and soft; it should feel like an earlobe.

  2. Rest · about 20 min

    Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.

  3. Start to finish: about 59 min. Times are a guide — warmth changes everything; follow the cues.

The dough

The dough in baker's percentages. Flour = 100%.
IngredientRoleWeightBaker’s %
Whole-wheat flourFlour300 g100%
WaterWater189 g63%
Neutral vegetable oilFat9 g3%
SaltSalt3 g1%
Total flour
300 g
Hydration
63%
With milk, eggs…
63%
Wholegrain
100%

Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.

  • Medium dough (55–65%) — soft and easy to knead; sandwich loaves and rolls.
  • Salt 1% — on the low side (1.8–2.2% is typical for bread).
  • 100% wholegrain — absorbs more water and gives a denser, nuttier loaf.

If something goes wrong

  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Tough or chewy flatbread

    Likely causes

    • Dough too stiff
    • Not rested
    • Cooked too slowly on too cool a pan

    What to do

    • Add water until the dough is soft and slightly tacky
    • Rest 20–30 minutes covered so the gluten relaxes
    • Cook on a very hot tawa or pan — quickly

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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