Cheesy Stuffed Parathas
Parathas with a spicy chilli-cheese filling: crisp on the outside, gooey in the middle, best served warm with tangy South Asian pickle.
Ingredients
- Elephant atta medium flour 420g
- boiling water (added in 2 stages) 300g
- ghee 30g
- salt pinch
- extra mature cheddar, grated 40g
- low moisture mozzarella/pizza mozzarella, grated 160g
- red chilli, finely chopped 1
- green chilli, finely chopped 1
- coriander, finely chopped handful
- red onion, finely chopped 1/2
- chaat masala 1 tsp
- kasuri methi (dried fenugreek), crushed 1tsp
- harissa 60g
- Greek yoghurt
- Achar (South Asian pickle)
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