Notes from a cooking baking weekend: Part 3 – Ricotta cheese stuffed paranthas

In the first post of this series I had put up a recipe of home made herbed ricotta cheese. I used some of it to make baked potatoes stuffed with plum chutney. The remaining cheese was packed and kept in the fridge. The next day (which was a Sunday) when I was looking through the fridge for ideas for brunch I spotted the cheese and wondered how would parathas stuffed with ricotta taste like? So the cheese came out and dough was prepared. The most amazing parathas were made (of course after my mom’s) and were had with lassi. Here’s the recipe for these parathas. For ricotta cheese you can check out my previous post.

1 cup wheat flour
2 cups water
4 tsp herbed ricotta cheese
1 tsp mozzarella cheese (grated)
Half onion (chopped)
1 tsp green coriander (chopped)
1 small green chilli
4 tbsp Ghee
White butter


  • Mix water with flour and knead it into soft dough. Don’t add all the water at once or the dough will become sticky. For all those who have nightmares about kneading dough here’s a quick video.
  • Keep the dough aside.
  • Mix ricotta, mozzarella, onion, coriander and chilli
  • Make four small balls from the dough.
  • Roll them a little (with the rolling pin), put 1 tsp cheese filling in the centre and roll it like a ball so that the filling is enclosed in the dough.
  • Wrap the dough ball with some dry flour and roll it into a flat, round paratha.
  • Heat a pan and place this paratha on it. Once cooked a little put some ghee on both the sides and cook till its brown and crisp.
  • Serve with white butter, pickle, chutney whatever you prefer.

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