Cheese Mughlai Paratha
This indulgent Cheese Mughlai Paratha wraps spicy potato filling and melting cheese in a crispy, golden crust. A bold take on the classic Bengali street food, it’s rich, satisfying, and perfect for brunch, dinner, or when cravings strike hard.
How to Make
- 1.
Start by kneading a soft dough with wheat flour, salt, oil, and water. Cover it with a cloth and let it rest for 15 minutes.
- 2.
While the dough rests, heat a bit of oil in a pan. Sauté onions, capsicum, and ginger-garlic paste till soft.
- 3.
Add garam masala and red chilli powder. Let the spices cook for a minute. Turn off the heat.
- 4.
Once slightly cool, mix in the grated Britannia The Laughing Cow Cheese. Add coriander leaves if using. Your cheesy filling is ready.
- 5.
Divide the dough into equal portions. Roll each into a medium-thin roti.
- 6.
Place a generous spoonful of the cheese mixture in the centre. Fold the sides over like an envelope to form a square or rectangle.
- 7.
Heat a pan with a little ghee or oil. Cook each Mughlai Paratha on medium heat until golden brown and crisp on both sides.
- 8.
Slice it like a sandwich and serve hot with chutney, ketchup, or curd.
| Ingredients | How It Helps |
|---|---|
Whole wheat flour | Rich in fibre, keeps tummies full longer |
Onions and capsicum | Adds vitamins and crunch |
Egg (optional) | Great source of protein |
Spices | Enhances flavour and boosts metabolism |
Britannia The Laughing Cow Cheese | Calcium-rich, adds protein and creaminess |