Note: You can use cheddar cheese or plain cheese or processed cheese for this recipe. You can even mix the various types of cheddar cheese like white, mild or orange coloured.
The addition of green chillies and the chopped onions is optional. You can also use the boiled potatoes, tomatoes, shredded cabbage or boiled peas for the vegetable stuffing. You can make the Parotta plainly of cheese filling without the use of any vegetable.
If you want the spicy Parotta, then you can sprinkle ¼ tsp. of red chilli powder. You can also add the dry mango powder or masala powder in the filling. You may also mix the ½ tsp. of roasted cumin seeds.
The addition of 1 tsp. of ginger-garlic paste will make the Parotta more flavorful. Few drops of lime juice will enhance the taste of filling.
1. Transfer the sieved wheat flour in the large mixing bowl or in a large plate. Also, sprinkle approximately ¼ of salt in the bowl of flour. Add the 1 tsp. of oil (or ghee) and pour some water as required to make the dough as one mass. Mix the dry ingredients evenly with water so that the dough becomes soft. Check the seasoning, add salt it required. Gradually, add more water if required until the dough has become smooth. Cover the bowl of dough with damp cloth and keep it aside to rest for 15-20 minutes.
2. Prepare Cheese Filling: Now, again take another bowl and meantime the dough is resting, make the stuffing. Add the grated or the shredded cheese, black pepper powder, pinch of ajwain, green coriander leaves, chopped onions and green chillies. Mix all ingredients evenly with each other.
Note: If you are using the onions, then chop them very finely or else they will come out of the cheese stuffing. The addition of salt is optional because cheese already has salt in it.
Preparation:
1.When the dough is set, break into small sized equal portions. After you have divided the whole mass of dough, make small balls from the dough.
2.Take one of the balls in your hand, roll them by placing between your palms. Give the pressure and flatten the round small.
3.Now, dust some dry wheat flour over these flatten small sized circular Parotta.
4.With the help of rolling board and the rolling pin, roll them into proper circular shaped Parotta having the rounds of the same shape and size.
5.Then apply take the brush, dip in oil and apply in on the round shaped Parotta.
6.Place the spoonful of the cheese mixture on the centre of the one of the side of this rolled Parotta. Keep some space from the edges.
7.Bring the edges close to one another and seal the Parotta from all the sides. Apply a bit of oil and dust some flour.
8.Again, start to roll the Parotta as before, keeping the edges of the same size. Keep rolling it till it becomes to the size of a normal Parotta.
9.If you require, then sprinkle some wheat flour while you are rolling the Parotta.
10.Meanwhile, you are rolling the Parotta, start your gas flame and keep the skillet / non-stick pan or tava to heat on the low flame.
11.When the tava becomes hot enough, put the rolled Parotta on the tava and change the flame to high.
12.Apply some oil or ghee and allow the Parotta to cook, then turn the flame to medium. When tiny bubbles start to appear on one of the sides of the Parotta, it means the base has been partially cooked. Spread some oil on the above side if you feel.
13.Then flip the Parotta to other side and allow this side to cook more than the other. When the brown spots start forming, change the side of Parotta.
14.When you flip the Parotta to another side, again apply few drops of oil. Press the Parotta with the help of a spatula.
15.Now cook the Parotta properly until it has attained crispy texture and has become golden brown in colour.
16.Transfer, the Parotta from the tava to the plate and serve hot. Repeat the same process with the remaining balls.