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....!
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Makes around 8-12 Parathas depending on the size
    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)
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.
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.
2. Add the flour and salt in a bowl. Combine.
3. Add enough water to make it into a pliable dough.
4. Knead well in a floured surface
5. until smooth.
6. I let it rest for about 10-15 minutes.
7. Now pinch a small ball from the dough.
8. Pat it with little flour
9. Using a rolling pin, roll it out into a small circle.
10. Remove a small amount of stuffing and place it in the middle of this circle.
11. Now bring the sides of the dough above the stuffing to enclose it.
12. Pinch the top to keep the stuffing in.
13. Pat it down with your palm
14. Sprinkle some flour on top
15. and roll it gently
16. to make a flatbread.
17. Drop this on a hot (med-high) skillet. Add few drops of oil around the sides.
18. In a minute or two, check the underside for brown spots.  Turn over the other side. Cook likewise.
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

Recipe Reference

from my kitchen notes

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By Street Foods in Ahmedabad - Brandife on Sep 12, 2015

[…] Image source – Chefinyou […]

By angie on Apr 27, 2015

this green garlic looks like leek

By J'Marinde Shephard on Jun 28, 2014

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!

By J'Marinde Shephard on Jun 28, 2014

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

By shabana on Jun 13, 2014

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

By ben on Jun 2, 2014

:) :) :) :) :) :) :) :) :)

By mahek pahilwani on May 31, 2014

Seems awesome will definitely try :)

By nicee on Nov 3, 2013


By Paneer Paratha - The best veggie recipes from around the net. - on Sep 9, 2013

[...] Green Garlic and Cheese Parathas, [...]

By mjaayka on Apr 18, 2013

very nice & new Recipe.... :-P

By ancy on Dec 17, 2012

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

By Aakanksha on Dec 16, 2012

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

By Neha Soraiyur on Sep 3, 2012

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

By Kylie on Aug 21, 2012

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

By glutenfree on Jun 12, 2012

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

By Nance on Jun 9, 2012

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

By Pavani on Jun 2, 2012

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

By Tamara on Jun 2, 2012

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

By sadhana on Jun 2, 2012

2marrow definitely, i'll made this recipes...... :)