Cheese and Coriander Parantha

Ingredients


1 cup grated processed cheese
1/2 cup chopped fresh coriander leaves
1 3/4 cups wholewheat floor(atta) + for dusting
salt to taste
milk as required
1 inch ginger, chopped
2 green chillies, chopped
2 teaspoons chaat masala
Oil/ghee for shallow frying

• Place the wholewheat flour and salt in a bowl. Add the coriander leaves and enough milk and knead into a soft dough. Cover the dough with a damp cloth and rest it for 20-25 minutes. Divide the dough into eight equal portions and shape into balls.
• Mix together the cheese, ginger, green chilies and chaat masala. Divide the mixture into 8 equal portions.
• Roll out each ball of dough into a medium sized chapati. Spread a portion of the cheese mixture over the chapati. Fold the chapati up like an envelop and roll out into square Parathas.
• Heat tawa; place each parantha on it and shallow-fry, turning the parantha over and drizzling with little oil around both sides are light golden and crisp
• Cut int four and serve immediately.