Cheese & Green Garlic Paratha

By DK on Jun 01, 2012
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
I know I have insisted it countless times already but can't help and say once more - we are paratha lovers.  Given that there are varieties galore ( and also the ones you make thanks to your imagination and creativity), the chances of these getting mundane and boring is minimal. Each season, I have fresh and myriad produce to create a  different flavored flatbread. I had some fresh Green garlic waiting for me this time around. The husband loves his cheese (esp. Paneer ), so needless to say I always have some in my fridge.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
I am a fresh Mozzarella girl. I L.O.V.E it. To me, nothing tastes better than that. So, its no surprise that I found a way to combine both our favorites into one humble paratha. The fresh mozzarella especially adds so much flavor to this paratha that it could get addictive. The slight garlic flavor complimented the cheese. And trust me (..oh you def. must) when I say that adding (even just little bit of..) room temperature butter to the warm paratha, takes this to new delicious heights. Add it and then tell me, if those teeny tiny sweet talkers of your house with (apparently) no appetite are fussy when it comes to eating these. Mine, sure was the best dinner companion on this particular day....!
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
References

from my kitchen notes

Basic Information
Prep Time: 30 min to 1 hour
Cook Time: Under 15 min
Serves: 4 people
Yield: Makes around 8-12 Parathas depending on the size
Ingredients
    For the Cover
  • 2-1/2 to 3 cups wheat flour, with little set aside for dusting
  • Salt to taste (see Tips)
    For the Stuffing
  • 1-1/2 cups (6.5 oz/180 grams) grated Paneer
  • 1 generous cup (5.5 oz/160 grams) crumbled fresh Mozzarella (see Tips)
  • 1-2 green Chillies, thinly sliced (or as per taste, optional)
  • 1 tsp Cumin seeds
  • 1 large (abt 3 oz/80 grams) Green Garlic, trimmed and chopped
  • pinch of Turmeric
  • Salt to taste (see Tips)
Tips
1. Salt : Make sure to use only little salt for both the cover and filling. Otherwise together it might taste too salty.
2. Mozzarella : If the fresh is not available, I guess you can use the regular cheese. You might need to add only half of 1 cup. But I personally have to insist and recommend the fresh mozzarella since it makes such a delicious difference.
Method
1
Add all the ingredients for the stuffing together and mix until combined. Set aside. If you like a very hot climate, then keep the mixture in the fridge until you are ready to fill.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
2
Add the flour and salt in a bowl. Combine.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
3
Add enough water to make it into a pliable dough.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
4
Knead well in a floured surface
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
5
until smooth.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
6
I let it rest for about 10-15 minutes.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
7
Now pinch a small ball from the dough.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
8
Pat it with little flour
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
9
Using a rolling pin, roll it out into a small circle.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
10
Remove a small amount of stuffing and place it in the middle of this circle.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
11
Now bring the sides of the dough above the stuffing to enclose it.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
12
Pinch the top to keep the stuffing in.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
13
Pat it down with your palm
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
14
Sprinkle some flour on top
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
15
and roll it gently
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
16
to make a flatbread.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
17
Drop this on a hot (med-high) skillet. Add few drops of oil around the sides.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
18
In a minute or two, check the underside for brown spots.  Turn over the other side. Cook likewise.
Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
Serve warm/hot along with simple raita or plain yogurt and pickle. Of course some room temperature butter on top doesn't hurt at all.... :) Green Garlic and Cheese Paratha | Indian Flatbread with Ricotta Cheese
Be the first to showcase this recipe!
Your Name
Did you make this recipe?
Please click below to share your experiences while you were making this recipe. Thanks for your input!
17 Responses to “Cheese & Green Garlic Paratha”
  1. J'Marinde Shephard

    Just a PS:
    I will try these spread with a mixture of red pepper hummus (Allergen free & SO YUMMY – “Athenos” brand or my own homemade) and (Allergen free) Hellman’s canola mayo — about 2 T of each mixed together – - maybe with a bit of dried minced onion – - makes a YUMMY dip, tartar sauce, sandwich spread, etc. Had it on a hamburger tonight, YUMM!

  2. J'Marinde Shephard

    I must eat allergen (gluten+) free, so I will try these with my allergen free Namaste (perfect blend) flour mix. I will also need to make some other adaptations, as I have no clue where to find green garlic at this time (Maybe scallions instead?? and maybe some chopped red and yellow peppers?? AND my Go Veggie! brand – - dairy, soy & gluten free- – shredded Mozzarella cheese, or the Lisanatti rice mozzarella, chilies – in the can, drained or some dried ones reconstituted and chopped??). Other option I may try is using either besan or a mix of that with my GF flour mix. It is pretty easy to do subs in so many recipes and, once you get the knack for it, it gets even easier every time you see a recipe you want to try. I am not real sure-handed, but this looks YUMMY enough to try. Thank you for this! BTW – - I am just venturing into Indian cooking and there are A LOT of gluten free recipes. I am SO EXCITED to give them a try! Thank you SO MUCH for your MOST HELPFUL contributions to my venture.

    INstead of green garlic, just use regular Garlic cloves to your taste. –DK

  3. Can you have anything golutenfree :?:

    I don’t really understand what you are asking me. But if you want to go Wheat free, then please check my Gluten Free Recipes –DK

  4. mahek pahilwani

    Seems awesome will definitely try :)

  5. very nice & new Recipe…. :-P

  6. ancy

    lovely, i feel this would be delicious, my mouth has started watering . i willl sureeeely make it and get back to you. yumm……

  7. Hi DK!!! Amazing recipe… Worked great with my family, as always :-D
    Only one problem, that is I cannot roll the parathas big enough, like we can easily do stuffed aalu paratha, as they start tearing apart. How can I avoid this?

    Two ways – 1) If there is too much moisture in your filling then this can happen. Is there lots of moisture in your paneer and mozzarella? Press them with tissues to remove excess and then it would be easy to roll. 2) Make a thicker covering. Hope this helps –DK

  8. Neha Soraiyur

    Hey Dk,
    Yummy Parathas, I reduced the amount of chillies, and added a little grated carrot and finely chopped capsicum. Had to completely cut down Cheese. My husband HATES it. But they turned out real yum, with Dal Tadka and Onion Raita

  9. Kylie

    Let me start by saying I didn’t have the required ingredients, out of those listed, I had: mozzarella, cumin and turmeric. I subbed wholewheat flour for Atta, Paneer for Scottish chedder, Green garlic for Gia garlic puree and left out the chillis. That said these were: AMAZING! I will keep this recipe forever and make again many many times, maybe even with the right ingredients! haha

    And that’s precisely what this site’s goal is – to bring out the chef in you :) Your version sounds out of this world! –DK

  10. glutenfree

    Hi, is it possible to do this with rice flour or glutinous rice flour?

  11. Nance

    Reminds me of San Salvadorean pupusas, which are made with corn masa instead. Enjoy your site and lovely pictures and explanations.

  12. Delicious parathas. My son would love the cheese filling. I’m making these beauties pretty soon.

  13. Tamara

    This recipe – and so many others look sooooo yummy! Please, tell me, can one substitute regular garlic for the green garlic? My guess would be that the green garlic has a milder flavour, so how much garlic would one use? I love garlic, so I don’t think I could go wrong, but I am curious how the green garlic compares. Thank you!

    Yes, Green Garlic is milder than regular garlic….I would compare it to something like scallion/spring onions mild vs regular onions…Use 1-2 cloves of regular garlic –DK

  14. sadhana

    2marrow definitely, i’ll made this recipes…… :)

Leave a Reply
I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
:wink: :-| :-x :twisted: :) 8-O :( :roll: :-P :oops: :-o :mrgreen: :lol: :idea: :-D :evil: :cry: 8) :arrow: :-? :?: :!:
  • Never miss a single recipe!

Have a favorite recipe?

  • Know a family recipe your mom used to make? Or maybe a go to recipe that works everytime? Share it with your fellow foodies!
Chefinyou