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This article was first published 7 years ago  » Getahead » Food » Breakfast recipe: How to make Veg Cheese Paratha

Breakfast recipe: How to make Veg Cheese Paratha

By Reshma Aslam
July 27, 2016 10:06 IST
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Reshma Aslam tells us how to prepare an ideal Indian breakfast.


Parathas are a popular breakfast meal, especially in North India.

In order to ramp up their nutritional value, why not stuff savoury wheat parathas with vegetables and cheese for a tasty and filling meal.

Take a look at the recipe.

Veg Cheese Paratha

Veg Cheese Paratha

IMAGE: Veg Cheese Paratha. Photograph: Nadir Hashmi/Flickr/Creative Commons


  • 2 cups wheat flour
  • 1 cup red and yellow bell peppers, chopped
  • 1/2 cup cabbage, chopped
  • 1 small onion, chopped
  • 3 to 4 black olives, chopped
  • 1/4 cup sweet corn kernels
  • 1 cup mozzarella cheese, grated
  • 1/4 cup coriander leaves, chopped
  • 3 to 4 green chillies, chopped
  • 1 tbsp pizza sauce (you can also mix tomato ketchup and schezwan sauce in equal quantity, ie 1/2 tbsp each)
  • Butter for roasting the paratha
  • 1 cup water
  • 1 tbsp oil


For filling

  • Take a mixing bowl and add bell peppers, cabbage, onions, olives and corn kernels. Mix well.
  • Add grated mozzarella and salt. Mix again.
  • Add chopped coriander and mix once more. Keep aside.

For dough

  • Take wheat flour, add some salt and knead into a soft and smooth dough by adding water as needed.
  • Once the dough is kneaded, add oil and knead for two to three minutes more.
  • Let it rest for five to six minutes.

For paratha

  • Make small balls of the dough and roll them out into round chapatis.
  • On one chapati, spread sauce spread all over. Carefully add the filling on half the side of the chapati.
  • Fold the other half on the filled side. Seal the edges with a fork.
  • Heat a flat bottomed pan. When hot, roast the filled paratha till both the sides are cooked.
  • Add butter on both the sides and roast until they turn golden brown. Serve hot.

*Lead image used for representational purposes only.

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Reshma Aslam Mumbai