VIP चीज़ परांठा रेसिपी - corn cheese paratha mumbai cafe style - cookingshooking recipe

Ingredients

• 100 g All-Purpose Flour (plain flour for dough, sifted)
• 0.5 tsp Salt (for dough)
• 50 ml Water (lukewarm, adjust as needed for soft dough)
• 1 medium Onion (finely chopped)
• 0.25 piece Capsicum (green bell pepper, finely chopped)
• 1 small Green Chili (finely chopped, adjust heat to taste)
• 2 tbsp Sweet Corn Kernels (fresh or canned, drained)
• 20 g Paneer (optional, crumbled)
• 20 g Processed Cheese Cubes (grated; any meltable processed cheese)
• 5 g Chat Masala Packet (store‑bought chaat masala, entire packet)
• 0.5 tsp Red Chili Powder (adjust to spice level)
• 10 g Butter (Amul or any unsalted butter, for frying)
• 5 g Oil (neutral oil for initial cooking, optional)

Instructions

1. Make the Dough

   In a mixing bowl combine 100 g all‑purpose flour with 0.5 tsp salt, add about 50 ml lukewarm water and knead for 2 minutes until the dough is smooth and slightly sticky. Cover and let rest for 10 minutes.

   Time: PT12M

2. Prepare the Stuffing

   Finely chop the onion, capsicum, green chili and sweet corn. In a bowl add the chopped veggies, 20 g crumbled paneer (optional), 20 g grated processed cheese, 5 g chat masala, 0.5 tsp red chili powder and a pinch of salt. Mix and mash everything together until it forms a soft, cohesive ball.

   Time: PT8M

3. Roll and Stuff the Paratha

   Divide the rested dough into one ball (the recipe makes one large paratha). Lightly dust a surface with dry flour, flatten the ball, leaving the centre slightly thicker. Place the stuffing ball in the centre, gently lift the edges, seal them and roll out carefully with a rolling pin to a uniform thickness, being careful not to tear the dough.

   Time: PT5M

4. Heat the Tawa

   Place the tawa on medium heat and let it become hot (about 180 °C surface temperature).

   Time: PT2M

   Temperature: Medium heat

5. Cook the Paratha

   Place the rolled paratha on the hot tawa. Cook the first side for about 1 minute until light golden spots appear, then flip and cook the other side for another minute. Drizzle 5 g butter around the edges, lower the heat, and continue cooking until both sides are crisp and golden, about 3‑4 more minutes. Optionally make small holes with a fork to release steam.

   Time: PT8M

   Temperature: Medium heat

6. Finish and Serve

   Remove the paratha, cut into 6 pizza‑like slices, optionally brush with a little extra butter, and serve hot. It can be enjoyed plain or with a side of yogurt or pickle.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g