Thursday, May 12, 2022

Cheese Stuffed Jalapeno Paratha


This is the ultimate tasty paratha made with whole wheat and jalapenos and it has a cheese stuffed in it. To make a vegan version, this can be made as a jalapeno tortilla without cheese filling. This is great to be served for any meal! These are whole wheat parathas, packed with wholesome nutrition!


Parathas are always satisfying. The stuffed parathas can be served as such and don't require a side, but it would be amazing to serve with a side like this Baby Potato Kurma or Instant Pot Aloo Gobi Matar. A pickle or vegan/regular yogurt would be the most comforting meal. I served these paratha with Spicy Garlic Pickle. Trust me, it was the perfect combination! 


This recipe uses lots of jalapenos. Once in a while jalapenos are spicy. Most of the time, they are not that spicy. Even with a cup of jalapenos, the parathas were not spicy. But the aroma and flavor of jalapenos were SPOT ON! Cilantro, jalapeno, and cumin give a perfect combination of flavors that would linger in your taste buds for long. Now, if you want to substitute jalapenos, I wouldn't recommend it as jalapenos are the star here! The flavor and aroma of jalapeno can be experienced in each and every bite. I would recommend using fresh jalapenos rather than pickled one. Pickled ones will have added vinegar flavor too.

These parathas can be quickly made and hence easy to pack for lunch or make a perfect weeknight dinner too! These parathas are a great option when your jalapeno plants produce in full swing. These parathas can be refrigerated and frozen too! Heat them on the pan and serve warm.


Like I said, if a vegan version is preferred, vegan cheese can be used or it can be skipped. Skip the cheese and make into a regular whole wheat tortilla flavored with jalapenos. In both ways, paratha/tortillas are very tasty. The dough has no ghee and is perfect for vegan guests if made into tortillas. If making into tortillas without cheese stuffing, make the dough into smaller size. If not, roll them into bigger tortillas. Oil can be used while cooking them instead of ghee. 


This month in our #improvcooking Challenge group, we have two ingredients as jalapenos and tortilla. I made the tortilla with jalapenos. This flavorful jalapeno tortilla made with whole wheat is then stuffed with cheese and that takes this to a new level of flavors. Perfectly Divine! This is a favorite in our home that is most wanted! Now about this group, we are like minded food bloggers who use two ingredients assigned and create amazing food out of it. There are endless possibilities to make. Always! Nicole and Juli host this event and check here if you'd love to participate in this fun challenge.

Makes 7 parathas

Whole wheat flour - 2 cups
Olive oil - 1 tbsp
Jalapenos - 1 cup, diced
Cilantro - 1/4 cup, packed
Cumin - 3/4 tsp
Water - 1/2 cup
Salt - 1 tsp
Cheese - 1 to 1.5 cups, shredded
Ghee/oil - 2 tbsp


Method

Grind the jalapenos, cilantro, and cumin to a smooth or slightly coarse texture.


Add this mixture to a bowl with wheat flour, salt, and knead to a smooth dough. Rest for 20-30 minutes.


Divide the dough into seven portions.


Take a portion of dough and shape into a cup and fill with 2-3 tablespoons of cheese. Gather the ends and close into a ball. Dust with flour as necessary and roll into a 8-10 inch flatbread/paratha. Repeat with other dough portions.


Heat a cast-iron griddle and place the paratha on it. Drizzle a little ghee/oil cook for 2 minutes, flip and cook with a little ghee/oil. Flip again and cook for a minute. Remove to a plate and repeat cooking all the parathas.
 

Serve hot or warn with spicy pickle.


 Improv Cooking Challenge

Jalapenos & Tortillas

3 comments:

  1. Replies
    1. Yes, the flavors are lovely and I can guarantee that. Thanks Wendy for stopping by.

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  2. Love the flavors and cheese in this paratha.

    ReplyDelete