Ingredients

• For dough:
• 3 cups wheat flour
• 1/2 tsp salt
• 1/4 cup milk
• For filling: 2 large potatoes, boiled, peeled, mashed
• 2 green chillies, finely chopped
• 1 tbsp coriander leaves, finely chopped
• 1 tsp garlic, finely minced
• salt to taste
• Other ingredients: 1/2 cup cream cheese
• oil, ghee or butter for shallow frying
• dry flour for dusting

How to Make Cheesy Gooey Parathas

• Mix the ingredients for the dough.
• Add enough water to make a soft pliable dough.
• Cover it with a lid, keep it aside till required.
• For filling:
• Mix all the ingredients for filling.
• If the mixture is too soft, stir and cook in a heavy pan.
• The mixture should be like a soft lump.
• Keep it aside to cool.
• To proceed:
• Divide the dough and the mixture into 6 parts.
• Then divide the cheese into 6 portions.
• Roll one portion of dough into 5 inch diameter chappati.
• Use dry wheat flour, for dusting, to help roll.
• Flatten one portion of filling.
• Place cheese inside.
• Flatten and place it in the centre of chappati.
• Fold over the chappati, bringing the edges together.
• Seal the edges by gently pressing them.
• Dust again, roll very carefully to 6 inch -7 inch diameter.
• Shallow fry on a hot griddle or tawa.
• Sprinkle fat on both sides, roasting to make it crispy and golden brown in colour.
• Serve halved, hot and crisp, with ketchup or chutney.