Cheese Parantha
Lunch • India
How to Make Cheese Parantha (Traditional & Healthy Version)
Cheese Parantha is a beloved North Indian flatbread stuffed with a delicious cheese filling, enjoyed across Punjab, Delhi, Haryana, and Uttar Pradesh. Traditionally made with 'atta' (whole wheat flour) and filled with grated paneer or processed cheese, this parantha offers a melt-in-the-mouth experience with a savory twist. Its crispy exterior and gooey interior make it a crowd-pleaser, perfect for lunch or brunch. The dish is often paired with homemade dahi (curd), tangy achar (pickle), or a refreshing salad, making it a wholesome meal. Cheese Parantha has become a modern favorite, especially among children, thanks to its irresistible cheesy flavor. It is commonly served during festivals like Holi or family gatherings, reflecting the warmth and hospitality of North Indian homes. This health-conscious recipe uses minimal oil and incorporates fresh herbs for added nutrition and flavor, making it a guilt-free treat. Whether you are celebrating a special occasion or simply craving something tasty, Cheese Parantha is a great choice for vegetarians and those looking for a nutritious twist to their everyday meal.
Ingredients(for 1 large parantha per serving)
- 1 cup Atta (whole wheat flour) (North Indian staple)
- 1/2 cup Processed cheese or paneer (grated)
- 2 tbsp Fresh coriander leaves (finely chopped; dhania)
- 1 Green chillies (finely chopped; hari mirch) - optional
- 1/4 tsp Red chilli powder (lal mirch)
- 1/2 tsp Salt (namak, adjust to taste)
- 1/4 tsp Ajwain (carom seeds) (for digestion) - optional
- 2 tbsp Low-fat curd (for kneading dough) - optional
- 1 tsp Olive oil or mustard oil (for roasting; sarson ka tel)
- 2 tbsp Onion (finely chopped; pyaz) - optional
Instructions
- 1
In a mixing bowl, combine atta, salt, ajwain, and curd. Gradually add water to knead a soft dough. Cover and let it rest for 10 minutes.
10 minutes
Adding curd makes the parantha softer and boosts protein.
- 2
Prepare the cheese filling by mixing grated cheese or paneer, coriander leaves, green chilli, onion, and red chilli powder.
3 minutes
Use low-fat cheese or homemade paneer for a healthier option.
- 3
Divide the dough into equal portions. Roll out each into a small circle using a rolling pin (belan). Place a generous amount of cheese filling in the center.
3 minutes
Do not overfill, as it may leak during cooking.
- 4
Bring the edges together to seal the filling. Flatten gently and roll out into a thick, round parantha.
3 minutes
Dust with atta to prevent sticking and tearing.
Why This Dish is Healthy
This Cheese Parantha recipe uses whole wheat flour, low-fat dairy, and minimal oil, making it a nutritious choice for vegetarians. It contains fiber, essential minerals, and protein, which contribute to satiety and sustained energy. Homemade paneer or low-fat cheese cuts down saturated fat. Fresh herbs provide micronutrients, and adding curd increases digestive probiotics. These adaptations ensure you enjoy the flavors of North India while maintaining a healthy diet suitable for lunch or brunch.
Cheese Parantha offers a balanced mix of carbohydrates from whole wheat atta, protein from cheese or paneer, and healthy fats from minimal oil. Fresh coriander and green chillies provide antioxidants, vitamin C, and digestive benefits. Using low-fat dairy and incorporating curd in the dough enhances calcium and probiotic content. The dish is rich in iron, calcium, and B vitamins, supporting energy and bone health. For calorie-conscious eaters, portion control and healthier cheese varieties can make this dish suitable without compromising taste.
Pro Tips
- 💡Tip 1: Use homemade paneer for a fresher, lighter filling.
- 💡Tip 2: Rest the dough for at least 10 minutes for softer paranthas.
- 💡Tip 3: Cook on medium heat to avoid burning and ensure even crispiness.
Storage & Serving
Store leftover paranthas in an airtight container in the refrigerator for up to 2 days. Reheat on tawa or microwave before serving. Avoid freezing as cheese texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 270.0 kcal |
| Protein | 9.0 g |
| Carbohydrates | 32.0 g |
| Total Fat | 14.0 g |
| Fiber | 2.0 g |
