Cheese and Potato Parathas Recipe | How to make Cheese and Potato Paratha

  • Yield : 10-12
  • Servings : 4-5
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 40m

Parathas are something that I truly love, probably the first thing that I started experimenting with. My younger brother loved eating parathas and I  loved pampering him.

So come Sunday, my experimenting day, I made them and used different kinds of stuffing to make them more exciting.

I don’t need to say how delicious potato is, but can you imagine eating a steaming hot paratha, where the deliciously mashed potato intermingles with cheese?

I fall short of words, but you must try it to truly fall in love with it. You could either use Cheddar cheese or Red Leicester, that is very popular here, in the UK. I am partial to Red Leicester, love its mellow taste and I think its little orange flecks that poke out through the paratha, make it a million times more enticing.


  • Medium sized potatoes- boiled and mashed - 5
  • Red Leicester grated - 1/4 cup
  • Whole wheat flour - 1 cup
  • salt- to taste
  • Garam masala - 1/2 tsp
  • Oil - to taste


Boil, skin and mash the potatoes and put in a large bowl.Grate the cheese thick.

I simply love Red Leicester cheese.. not just for its taste, but the colour as well!

If you cant get hold of it, Cheddar would work just as well.. except that everything then, is the same colour.. the potato and the cheese!

Add the cheese into the potatoes. Add salt and garam masala.. Mix well. Add flour slowly and use only as much as can be incorporated to make a dough. Avoid using too much flour.. or then the parathas will be tasteless. Use oil as the end to get a smooth dough.

Leave the dough to rest for 10-15 minutes.

Heat the pan/ tava and roll out thin rotis. Flip over when the underside gets brown spots. Now put oil on it and when the 2nd side has brown spots , flip it over and oil again. I like to use pastry brushes to spread the oil, because you can do it uniformly.

Fry on both sides.. and ready to serve!

This recipe has been a firm favourite with my son and all his friends because it is melt-in-the-mouth soft, and cheesy!

I’ve even tried making puris with them, and guess what? They are delicious!

After I made the parathas today, it was really hard to heap enough on the plate even to get a picture. Because these ones .. they just disappear.


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