There are different varieties of parathas that can be made at home. This cheese with Cropino tomato ketchup paratha stuffed is one such tasty paratha that your family, including kids at home will enjoy.
Yield
2 Serve
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Ingredients
- Grated cheese (cheddar/mozzarella) – 2 tbsp
- Finely chopped green chillies–1 or 2
- Crushed black pepper– 1 tbsp
- CROPINO Tomato Ketchup –4-5 tsp
- Whole wheat flour (atta) – 1/2 cup
- Refined flour (maida)–1/2 cup
- Oil – For frying
- Ghee- 1 tbsp
- Salt for taste
- Drinking water
Kneading the Dough
- In a large mixing bowl, combine whole wheat flour and refined flour.
- Add 1/2 teaspoon salt and 1 teaspoon oil or butter.
- Add water in parts.
- Mix all the ingredients to knead into a smooth and soft dough.
- Keep adding water as needed during the kneading process.
(Amount of water required for kneading will vary depending on the flour quality.)
- Once the dough is prepared, cover the bowl with a cloth or lid.
- Keep the dough aside for 20–30 minutes.
Preparing the Paratha Stuffing
- In a bowl, take all the stuffing ingredients, i.e., cheese, onion, green chillies and Cropino tomato ketchup.
- Mix all the ingredients together using a spatula so that they combine well.
Placing the Stuffing Inside the Dough
- Pinch two small balls from the dough kept aside.
- Roll them between your palms.
- Flatten each dough ball into a small disc and dust them with whole wheat flour.
- With a rolling pin, roll out the two doughs into a round shape, just like a roti.
- Place the paratha stuffing in the centre of one rolled dough
Cooking the Paratha with Stuffing
- Heat a tawa over the flame.
- Once sufficiently hot, place the rolled paratha filled with stuffing on the tawa.
- Keep the flame on medium to medium-high.
- When one surface of the paratha is partly cooked, flip it on the other side with a spatula or tong.
- With a spoon, put some oil or ghee on the cooked part and sides as well.
- As the paratha cooks, brown spots will begin to appear on top.
- Flip the paratha constantly till it is well cooked.
- Remove the paratha from the tawa and serve hot with Cropino tomato ketchup and green chutney.
Tips
- Avoid using green chillies if the paratha is being made for children.
- Parathas should only be cooked at medium to high flame as the low flame will cause them to harden.
- Onions should be finely chopped. Otherwise, they will come out during stuffing or cooking the paratha.
- You can also spread Cropino tomato ketchup on the dough before adding stuffing.
Try this Paratha Stuffed with Cheese and CROPINO Tomato Ketchup now!
