Cheesy Scallion Paratha
Cheesy Scallion Paratha – stuffed with fresh herbs like scallions & cilantro, basic spices and cheese, then cooked to perfect crispiness!!
My love for Parathas is legit, hence my attempt of trying different variations of them! This parathas are inspired by Chinese Scallion Pancakes. When I think of Chinese pancakes, it reminds of Indian flaky lachha parathas. They are soft, buttery, flaky with multiple layers and amazing flavors! These parathas are made with just few basic ingredients. And that is why I love making these. I do not have to go out of my norm to make them.
These are loaded with fresh scallions, cilantro, Amul Cheese, basic spices like ginger, garlic, chili and cumin powder. The rolling style of this paratha is a bit different from usual desi parathas, I have shows that in the video below. However you can certainly stuff and roll them anyway you like! Be sure to cook them patiently since they are thick, and you want to make sure they cook all the way through. Simply serve them with spicy garlicky minty yogurt sauce or just Spicy Green Chutney, along with some hot masala chai. Did that make you drool? I definitely drooled a little while typing it down LOL.
These unplanned spontaneous parathas have been my absolute favorite. If you are a paratha lover like me, try my CHEESY HARIYALI ALOO PARATHA. Those are one of my most loved parathas, and I bet this one will be too! If you end up making them and liking them, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy & Healthy Eating!
Cheesy Scallion Paratha
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour more to help with rolling paratha
- ¾ tsp Salt
- 1 tsp Cumin Powder
- 3 tbsp Oil more for cooking
- ¼ tsp baking Powder
- 1 tsp Honey
- ½ cup Warm Milk
- ⅓ cup Warm Water more or less to get soft dough consistency
- 1¼ cup Finely Chopped Scallions
- ⅓ cup Finely Chopped Cilantro
- 1½ cup Shredded Amul Cheese
- 2 tbsp Oil
- 3 tsp Chili Garlic Paste
- 3 tsp Minced Garlic
- ¼ Salt
- ½ Cumin Powder
Minty Yogurt Sauce
- ¼ cup Cilantro
- ¼ cup Mint
- 5 Scallions green part
- ½ tsp Roasted Cumin Powder
- ½ tsp Salt
- 1 clove Garlic
- ½ cup Plain Greek Yogurt
- ¼ cup Sour Cream
- ½ Jalapeno 1 whole if preferred spicy
Make the Dough
- Mix whole wheat flour, all purpose flour, salt, cumin powder, baking powder and 2 tbsp of oil. Mix well so oil is well distributed amongst the flour.
- Mix honey in the warm milk. Add milk to the flour mix. Mix well so milk is well distributed amongst the flour.
- Slowly add warm water, little bit at time to form the dough. It should be like phulka roti or pizza dough like consistency. Once dough is formed, coat it with 1 tbsp of oil and cover it with towel and let it sit for at least 30 minutes.
- After letting it sit for 30 minutes, uncover the dough and knead it to smooth consistency, Use more oil if it starts to get sticky.
- Make 6-8 same size dough balls. Cover them and let it sit until you are ready to roll the paratha.
Make the Stuffing
- Simply mix everything listed under "Stuffing", keep it aside.
- Dust one dough ball with dry all purpose flour. Roll it ¾ way.
- Spread a single layer of filling, do not spread it all the way to the edges, leave some clean surface at the edges. Once you roll it, the filling will tend to spread.
- Once the filling is spread, roll the paratha from one end to other, as if you are making a rolling pin out of the rolled paratha.
- Then make a spiral pin wheel, like shown in the video above. Press down gently on the rolled paratha wheel.
- Dust the paratha wheel with some dry flour.
- Start rolling it flat as thin/thick you prefer. You can use more dry flour while rolling if you need.
Cook the paratha
- Once rolled, place it on a hot tawa.
- Cook initial side on low/medium heat until you start to the side facing down change color to white/brown with some spots. Take your time cooking the paratha, since these are going to be thick, and you want to make sure it cooks all the way through on medium heat.
- Flip the paratha, so the other side is facing down now. Let is cook on medium heat until the side facing down has brown spots on it.
- Drizzle some oil on the side facing up, flip it and cook the oily side on medium heat.
- Drizzle some oil on the side facing up (side that does not have much oil on yet), flip it and cook the oily side on medium heat.
- Once paratha is cooked on both sides to your desired brownness/crispiness, serve it with minty yogurt sauce!!
Make Mint Yogurt Sauce
- Blend all ingredients listed under "Mint Yogurt Sauce" ingredients list until its almost smooth. I like to make it little grainy for texture. If making it early, store it in the refrigerator up to 4-5 days.