Indian Cheese Paratha

Today I decided to make a cheese paratha. Utilizing flour, water, butter, ghee, milk and cheese, I am modestly satisfied with the result. And as flavorful as they are, I added a little garnish to them which consists of homemade pickled onions and sweet dill pickles. I also added two bay leafs for photographic purposes. 

Parathas are commonly made flatbreads in virtually every Indian house. Derived from Sanskrit, this delicious cult-classic staple are quite possibly one of the most popular flatbreads in India next to the famous Chapati (Roti) and Dosa. The first paratha I have ever tried was an "Aloo paratha" which consists of parathas stuffed with potato and spices. 

Tonight I decided to create my own style of paratha using paneer cheese, chhena cheese and buffalo mozzarella cheese. When preparing the dough, I used flour and water. I did not add any butter or ghee. 

I rolled the dough out using a small rolling pin. I added the ingredients in the middle before rolling it back. Then, I covered the entire dough with ghee. I used a lot of butter by placing some on the flat cast iron pan. I cooked both sides generously. I made only a few parathas, as one is quite filling. 

Finally, I placed them onto a plate. Garnished them with ghee and butter before adding the pickled onions and the pickle followed by the bay leafs. 

Needless to say they turned out great. The flavor is wonderful and the texture reminds me of why some of the greatest food on the planet comes from India.