Appetizers
This Amul cheese paratha recipe delivers the perfect balance of flaky layers and stretchy, melty cheese that makes every bite irresistible. The secret lies in a well-kneaded dough and the right technique for rolling and cooking—no shortcuts here.
I’ve perfected this method over years of testing, ensuring each paratha stays crisp on the outside while hiding tender, cheesy goodness inside.
What sets these parathas apart is the way Amul cheese transforms the texture—it melts just enough to create that signature stretch when you bite in, while still holding its shape.
The dough is simple but crucial: a mix of whole wheat flour, yogurt, and a touch of oil for that signature flakiness. Once rolled thin and folded carefully, the magic happens on the tawa (or skillet), where even heat is key to achieving those golden-brown layers.
By the end, you’ll have parathas that are crisp enough to stand up to mint chutney or pickle but soft enough to melt in your mouth. The aroma alone—warm, buttery, and cheesy—will have everyone at the table asking for seconds.
This recipe is foolproof, but the real reward is in the process: watching those layers puff up as they cook.
Serve them with your favorite chutneys, yogurt, or even a simple onion salad for a meal that’s both comforting and impressive. The best part? These parathas reheat beautifully, making them perfect for meal prep or leftovers. Let’s get started on making yours!
Ingredients for amul cheese paratha
Six simple ingredients transform into crispy, cheesy parathas that’ll have everyone begging for seconds.
| Ingredient | Amount | Notes |
|---|---|---|
| Whole Wheat Flour 🌾 | 3 cups | Sifted for smooth dough |
| Plain Yogurt 🥛 | ½ cup | Thick, unsweetened |
| Amul Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Ghee 🫒 | ¼ cup | For flaky layers |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Water 💧 | ½ cup | Room temperature |
| Oil 🫒 | 1 tbsp | For rolling |
| Baking Soda 🧪 | ¼ tsp | Optional for puffiness |
| Fresh Mint Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, optional |
Amul cheese is non-negotiable here—it melts perfectly without turning greasy. Grab the block from any Indian grocery store or the dairy section at Big Bazaar, and shred it yourself. Pre-shredded cheese has anti-caking agents that ruin the texture. The whole wheat flour matters too: Atta brand from Nutrela or Patanjali works best for that signature texture. If your ghee smells rancid, toss it—fresh ghee is key for that buttery aroma. I always buy mine in small jars from local dairies or the frozen section at Religare stores.
No Amul cheese? Kwality or Govardhan block cheese works in a pinch, but texture won’t be identical. Short on yogurt? Substitute with hung curd for tanginess. The baking soda is optional but gives that signature puff—skip it if you prefer denser parathas. Fresh mint and cilantro are just for garnish, but they add that restaurant-quality finish. Pro tip: Toast your spices if you’re adding any—whole cumin or red chili powder in the dough takes this to the next level. And if your dough feels too dry, add 1 tsp water at a time until it’s just pliable.
Store the dough in an airtight container for up to 2 days—wrap it in a damp cloth to keep it soft. The cheese parathas reheat beautifully: 5 minutes in a tawa or 10 in the oven at 350°F. For meal prep, freeze cooked parathas between parchment paper for up to 1 month. Just thaw at room temperature before reheating. These taste even better the next day—perfect for packing lunches or serving with chutneys. The secret to restaurant-quality parathas? Patience while rolling—thin, even layers are everything.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this—just mix the yogurt into the flour, fold in that crumbly Amul cheese, and let the dough rest while you make chai. No rolling pins required, just gentle stretching like you’re making paper lanterns.
- Melty Heaven: That first bite when the ghee sizzles and the cheese stretches? It’s like a hug for your taste buds. The yogurt keeps it tender, the ghee adds richness, and the cheese pulls apart in gooey strands—no fancy ingredients, just pure satisfaction.
- Breakfast to Brunch: Serve them warm with mint chutney for breakfast, stuff them with eggs for a protein boost, or pack extras for lunch. They reheat beautifully—crispy outside, soft inside—so they’re my go-to for lazy mornings or quick lunches.
- Budget-Friendly Staple: A block of Amul cheese lasts ages, whole wheat flour is cheap, and a little ghee goes a long way. I make a batch on Sundays, and they feed my family for days—no takeout, no guilt, just homemade goodness that won’t break the bank.
Step-by-step instructions for Amul cheese paratha
Here's how to create restaurant-quality parathas with those magical flaky layers and melty cheese pockets.
Prepare the Dough with Perfect Texture
In a large mixing bowl, combine the 3 cups whole wheat flour and 1 tsp salt. Make a well in the center and add the 0.5 cup plain yogurt, 0.5 cup water, and 0.25 tsp baking soda. Mix gently with your fingers until it forms a shaggy dough.
Knead the dough on a clean surface for about 8-10 minutes until smooth and elastic. The dough should be soft but not sticky—add a little more water if needed, but don't overdo it. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature. This resting period allows the gluten to relax, making rolling easier and ensuring those perfect flaky layers.
Divide and Roll the Dough
After resting, divide the dough into 6 equal portions (about 3.5 ounces each). Roll each portion into a smooth ball and flatten slightly. Take one ball and roll it out into a 6-inch circle using a rolling pin, keeping the thickness even at about ¼ inch.
Here's the pro tip: Dust your rolling surface and the dough lightly with flour as you roll to prevent sticking. If the dough feels too firm, let it rest for another 5 minutes before rolling. You're aiming for a thin, even circle that will puff beautifully when cooked.
Layer with Cheese and Ghee
Place the rolled dough on a clean surface. Sprinkle ¼ cup of the shredded Amul cheese evenly over the surface, leaving a ½-inch border around the edges. Fold the dough over the cheese to create a half-moon shape, then seal the edges by pressing gently with your fingers.
Now for the magic of flakiness: Take 1 tablespoon oil and rub it all over the sealed edge. Then, using a rolling pin, gently press the dough back into a 6-inch circle, keeping the cheese filling inside. Repeat this process for all 6 portions, using the remaining 1 cup Amul cheese and 1 tbsp oil for each one.
Cook to Golden Perfection
Heat a clean skillet over medium-high heat and place one paratha in the center. Cook for 1-2 minutes until the bottom turns golden brown with crispy spots. Flip carefully using a spatula and cook the other side for another 1-2 minutes until evenly browned.
For that signature puff, place the cooked paratha back on the skillet for 30 seconds, then flip again to get the other side puffed. You'll know it's perfect when it's golden brown all over with those beautiful crispy spots. Keep the cooked parathas warm in a 200°F oven while you cook the rest.
Serve with Fresh Herbs
Once all parathas are cooked, transfer them to a serving plate. Garnish with the 0.25 cup chopped fresh mint leaves and 0.25 cup chopped fresh cilantro just before serving. The herbs add a bright, fresh contrast to the rich, cheesy parathas.
Serve warm with your favorite chutney or yogurt dip. Each bite should deliver that perfect combination of crispy, flaky layers with melty, stretchy cheese in every mouthful. The secret to success? Patience in rolling and consistent heat when cooking—don't rush this step!
Pro Tips For Making Amul Cheese Paratha
- Roll Thin, Roll Even: I learned this the hard way—uneven thickness means some parts burn while others stay doughy. Use a rolling pin with consistent pressure (don’t squeeze harder on thick spots) and rotate the paratha 90 degrees after every 2-3 rolls. Aim for 6mm thickness—thin enough to crisp, but not so fragile it tears when folding.
- Grate Cheese Fresh: Pre-shredded Amul cheese has anti-caking agents that turn to gummy sludge when heated. Grab a box grater and shred your own—fine, not coarse—right before mixing. If you’re lazy (yes, even if you’re impatient like me), at least pat the cheese dry with a paper towel first to avoid soggy dough.
- Ghee > Oil for Crisp: Ghee’s high smoke point gives that golden crust, but here’s the catch: don’t skimp on the first coat. Heat your tawa until a drop of water sizzles instantly, then add 1 teaspoon ghee per paratha—enough to sizzle loudly for 10 seconds before adding the dough. Less ghee = sad, greasy parathas.
- Fold, Don’t Stack: The classic "half-moon fold" traps steam and keeps the cheese gooey, but don’t overlap the edges—leave a 1cm gap so the cheese can melt outward, not pool in the center. Press the fold lightly with your fingers to seal, then roll again. Stacking unfolded parathas? That’s how you end up with a cheese volcano.
Flavor customization for this amul cheese paratha
Cheese Variations
While Amul cheese is the star, you can experiment with other Indian cheeses for different textures. Paneer adds a firm, protein-rich bite—replace Amul with 1 cup crumbled paneer and reduce yogurt by 2 tbsp to balance moisture.
For a smoky twist, try Kashmiri cheese (available at specialty stores like Spicewalla), which melts beautifully and adds a mild, nutty depth. 🧀
Spice Infusions
Elevate your parathas with aromatic spices. Mix ½ tsp ground cumin and ¼ tsp red chili powder into the dough for warmth. For a green chili kick, blend 2 tbsp finely chopped green chilies with the yogurt before mixing.
I love adding ½ tsp garam masala to the cheese filling for a fragrant surprise in every bite.
Herb and Veggie Add-Ins
Fresh herbs brighten up the richness. Fold in 2 tbsp finely chopped mint or cilantro into the dough for a refreshing twist. For veggie lovers, add ¼ cup grated carrot or beetroot to the cheese filling—it sweetens the flavor and adds vibrant color.
Just keep the filling amount consistent to avoid overstuffing.
Sweet and Savory Fusion
Craving something different? Swap half the Amul cheese for ½ cup grated mozzarella and add 2 tbsp raisins or chopped pistachios to the filling. The sweetness contrasts beautifully with the savory dough.
For a festive touch, sprinkle ½ tsp cardamom powder over the cheese before folding. This works surprisingly well with mint chutney or a drizzle of honey.
Smoky BBQ Twist
For a smoky-sweet profile, mix 2 tbsp BBQ sauce (like Hindustan Unilever’s Magic BBQ) with the cheese before folding. Add 1 tbsp finely chopped red onion for depth.
Cook these parathas on a cast-iron skillet preheated with a splash of oil for extra smokiness. Serve with a side of mango pickle to cut through the richness.
Extra-Cheesy Layers
Want that restaurant-style cheesiness? Layer the dough with two thin cheese layers—sprinkle half the cheese, fold, then add the second layer before sealing. For a gooey finish, top each paratha with 1 tbsp shredded Amul cheese before the final flip while cooking.
The cheese will melt dramatically, creating a lava-like center. 🔥
Nutrition facts
Frequently asked questions
Why does my Amul cheese paratha dough crack when rolling?
The most common cause is over-kneading or insufficient resting time. Let the dough rest for 30 minutes after kneading to relax the gluten. If cracks appear, gently press them back together with damp fingers. For extra elasticity, add 1 tsp ghee to the dough while kneading—it prevents tearing while rolling.
Can I make these parathas without a rolling pin?
Use a clean wine bottle or heavy glass as a rolling substitute. Press firmly and roll in circular motions. For extra thin parathas, fold the dough in half after each roll to build layers. The key is patience—thin, even layers create the best flaky texture.
How do I prevent the cheese from leaking out while cooking?
Seal the edges tightly when folding and press gently to create an airtight seal. Use 1 tbsp oil on the sealed edge to help it stick together. For extra security, make a small pleat along the edge before rolling. If cheese leaks slightly, it's still delicious—just means your paratha is extra cheesy!
What's the best way to reheat leftover Amul cheese parathas?
For crispy texture, reheat on a medium-high tawa for 1-2 minutes per side. For softer parathas, warm in a 350°F oven for 5-7 minutes. Avoid microwaving—they'll turn soggy. The best method? Wrap in foil and heat in the oven to maintain crispiness.
Can I make these parathas gluten-free?
Yes, but with adjustments. Replace whole wheat flour with a 1:1 gluten-free flour blend (like Bob's Red Mill) and add 1 tbsp xanthan gum to improve texture. Reduce yogurt by 2 tbsp as gluten-free dough absorbs less moisture. Expect slightly denser parathas—they won't puff as dramatically but will still be delicious.