Dahi ke Sholay is a popular North Indian street snack made with spiced hung curd (greek yogurt) stuffed in bread and fried until crisp. You might also see it spelled Dahi ke Sholey, especially in Delhi stalls. The filling is creamy, tangy, lightly spiced and pairs so well with the crunchy bread exterior. You can shape...
Paneer Angara is a restaurant-style curry made with soft paneer cubes cooked in a creamy onion-tomato-cashew gravy. The flavors are mild and balanced with a touch of warmth from fragrant spices. The curry is finished with a charcoal smoke infusion that gives it a unique depth and restaurant-like flavor. Cashews make the gravy smooth, while...
Everyday Indian cooking often relies on one simple trick which is the right masala blend. This homemade Sabji Masala gives that signature North Indian aroma and warmth to everyday vegetable dishes. It is a balanced spice mix that works beautifully in both dry and gravy-based sabzis. The flavors are gentle yet deep, making it ideal...
Glistening diyas, sparkling fairy lights, sweets and snacks that glitter the eyes and soul, and joy all around – this is the Diwali festival in India. Popular under the sobriquet ‘festival of lights,’ Diwali in 2025, falls on October 20. Since the festivities also mean the most delicious Diwali Sweets, both sweet and savory, I...
Paneer Butter Masala is one of the most loved paneer curries, both in restaurants and Indian homes. I’ve been making this recipe for years, refining it until it became a family favorite. This restaurant-style curry is creamy, lightly spiced, and always a hit. With my step-by-step photos and video, you’ll see how easy it is...
Besan Ladoo (also referred to as Besan ke Laddu) is a traditional as well as a popular North Indian sweet made by slow-roasting gram flour (besan) in ghee until golden and aromatic, then mixing it with powdered sugar, cardamom, and chopped nuts before shaping it into round, melt-in-the-mouth balls. Rich, nutty and fragrant, these laddus...
Makki Ki Roti is a rustic, traditional Punjabi flatbread made from cornmeal/maize flour (makki ka atta), kneaded into a soft dough and patted or rolled into rounds. Cooked on a hot tawa or tandoor, it develops a golden, slightly crispy exterior with a tender, earthy bite. Traditionally paired with Sarson ka Saag and a dollop...
Panjiri is a traditional Punjabi sweet dish made with roasted whole wheat flour (atta), ghee, and a mix of nuts, lightly sweetened with sugar. Commonly prepared during winter and postnatal care, Panjiri is known for its energy-boosting properties and wholesome ingredients, making it a comforting and nourishing treat enjoyed with a spoonful of warmth in...
READ: Panjiri Recipe
When in North India, one of the uber essential chaat snacks that you cannot miss trying is the Papdi Chaat. It is a popular North Indian street food snack filled with a variety of mouth-watering textures and flavors. Papri Chaat, as a whole, is literally a party for your palate as it includes chickpeas, potatoes,...
Tomato Rice, also known as Thakkali Sadam, is a flavorful South Indian rice dish made with rice sautéed in a spiced tomato masala, tempered with mustard seeds, curry leaves, herbs and aromatic spices. Tangy, mildly spicy and comforting, this one-pot meal is a popular choice for lunchboxes and quick meals, best enjoyed with raita or...
The much-loved snack, Bread Pakora, are savory, deep fried bread fritters from the North Indian cuisine, especially Punjabi cuisine. Also spelled as Bread Pakoda, these are made with a spiced batter of gram flour or besan, spices and salt. These are either stuffed with a mashed potato stuffing or made without any stuffing. Here, I...
Milk Dalia, also known as Sweet Dalia, is a comforting and nutritious Indian Wheat Porridge made with broken wheat or cracked wheat (dalia), milk and sugar. This wholesome dish is lightly flavored with cardamom and often enriched with nuts and dried fruits, making it a delicious and energizing breakfast or dessert. Cooked until creamy, this...
Here’s how you can use your everyday oats and make a savory breakfast dish with it that is also something different than the usual. Oats Upma is an easy and delicious breakfast recipe perfect for your quick mornings. Made with quick-cooking oats and the goodness of mixed vegetables, this upma variation gets ready in just...
Sulaimani Tea, also known as Sulaimani Chai, is a light black tea brewed with whole spices, gently sweetened, and finished with a splash of lemon. This clear, spiced tea is popular in Kerala and Hyderabadi traditions, often enjoyed after meals to aid digestion and cleanse the palate. In this easy recipe, I’ll show you how...
If you know of oats, as the undefeated champ of Oats Porridge with milk and fruits (maybe), then think twice! Because here’s a recipe that’s going to change that perspective of yours. This is an easy and Oats Idli recipe that results in light, fluffy and delicious idli for your comforting breakfasts or a hearty...
Indulge in this cooling Indian fruit custard, made with a rich, creamy custard sauce and fresh seasonal fruits. Whether you prefer the convenience of an Instant Pot or the traditional stovetop method, this dessert is easy to make. Enjoy this refreshing dessert during summer – it is perfect for potlucks and large gatherings or as...
The post Easy Fruit Custard / Indian Fruit Salad appeared first on Simple Indian Meals.
This flaky and savory cheese paratha is perfect for any meal of the day and is kid-friendly, thanks to its cheesy flavor. Serve it with raita, pickle, tomato ketchup, or a delicious paneer curry for a complete meal.
If you’ve never had a traditional North Indian paratha, I promise you that you are in for a real treat. That’s because these flaky and buttery Indian flatbreads are a delicious, satisfying, and hearty option for just about any meal.
This easy cheese paratha recipe is an excellent stuffed paratha recipe for beginners. It is much easier to roll and cook a paratha stuffed with melty cheese when compared to something a little more difficult, like the potatoes in my aloo paratha recipe.
Not only do you get the flaky texture of a plain paratha, but you also have a melty and cheesy center that will win over the pickiest of eaters.
When served with some creamy raita or a delicious paneer curry this simple dish easily becomes a meal – perfect for breakfast, lunch, or dinner. And while these are best warm, my kids don’t mind taking the leftovers in their lunch.
Cheese paratha, simply put, is a whole wheat bread stuffed with spiced cheese filling. The stuffing is made with mozzarella cheese for a delicious, stretchy center, but you can substitute half of the cheese for cheddar cheese or make my drool-worthy recipe for paneer paratha.
The paratha dough is made with whole wheat flour, then rolled and filled with cheese stuffing. The dough is then folded around the stuffing and rolled again. The rolled paratha is then shallow fried in ghee in a hot tawa or frying pan till golden brown spots appear. Talk about delicious!
Alternate names: In restaurant menus, you may find this paratha listed as chili cheese paratha or onion cheese paratha.
For the Dough:
For the Cheese Stuffing:
You’ll need the following equipment to make parathas
TIPS
Note: Don’t forget to turn your exhaust fan on when making parathas, or else your smoke alarm may go off.
The dough stays in the refrigerator in an air-tight container for up to 3 days. Frozen for a month. Bring the dough to room temperature before rolling out the parathas.
You can make the cheese stuffing (don’t add the onions) up to 3 days in advance. You can chop onions and store them separately.
Refrigerator – You can store your parathas for 3-4 days in the refrigerator. For best results, store them in an airtight container and between sheets of parchment to prevent sticking (optional).
Freezer – These will keep well in the freezer for 2-3 months. Separate them with parchment paper when freezing, or they’ll stick together.
Reheat – For refrigerated parathas, reheat in a microwave (15-20 seconds) or reheat in a tava / skillet kept over medium heat. If parathas are frozen, use a tava/skillet to reheat for best results.
These delicious and flaky cheese parathas can be eaten on their own or served with raitas, yogurt, or pickle. They also pair very well with paneer curries. Here are a few of my favorites:
Love parathas? Here’s a collection of some of favorite easy to make parathas with loads of tips so you get perfect results every time!
The post Stuffed Cheese paratha appeared first on Simmer to Slimmer.
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