Chili Cheese Parathas
Parathas are flaky flatbreads that can come either plain or stuffed. When stuffed, they are typically filled with a spiced vegetable mixture (like potato, cauliflower, or peas), rolled out, and cooked in a frying pan until toasty on both sides. I could not help but put a twist on this classic by stuffing it with cheese and chilis, a combination typically seen on toast in India. Expect some beautiful cheese pulls with this one!
| Portion size |
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| Makes 8 Parathas |
Ingredients for the Dough
- 1 cup all-purpose whole wheat flour 1 cup all-purpose white flour
- 1 tsp kosher salt
- ¼ cup canola oil
- ¾ cup water (or slightly more)
Ingredients for the Stuffing
- 1 cup grated mozzarella cheese 1 cup grated cheddar cheese
- ½ cup chopped fresh coriander
- (cilantro)
- 4 Thai green chilis, thinly sliced
- ⅓ cup finely chopped red onion
- 1½ tsp ground cumin
- ¼ tsp kosher salt
Ingredient to Finish
- ¼ cup melted butter
Directions
- For the dough, add the whole wheat flour, white flour, and salt to a large bowl. Mix well. Add the oil and mix by hand until sandy in texture. Slowly add the water and mix until a soft dough forms. Form into a ball, place back in the bowl, cover, and allow to rest for 20 minutes at room temperature.
- To prepare the stuffing, add the mozzarella cheese, cheddar cheese, fresh coriander, chilis, red onion, cumin, and salt to a medium bowl. Mix to combine.
- Divide the dough into 8 equal-sized balls (about the size of a lime).
- Place 1 piece of dough on a floured surface, and roll to form a circle at least 4 inches (10 cm) wide. Cover with ⅓ cup of the cheese mixture, leaving a border of dough around the edge. Carefully pull the dough in from the edges toward the middle, and pinch to close.
- Flip the stuffed dough over, so that the pinched side is on the bottom. Gently roll with a rolling pin on the lightly floured surface, until about 7 to 8 inches (18 to 20 cm) in diameter. Repeat with the remaining dough and stuffing to make 8 parathas in total.
- Place the paratha in a dry pan 1 at a time on high heat, and cook for 2 minutes on each side until golden brown and puffy. Repeat with the remaining parathas.
- To finish, brush with melted butter on both sides before serving.
Note: These parathas are a great make-ahead! Roll them out, stack between pieces of parchment paper, then freeze in a resealable plastic bag. To reheat, take a frozen paratha, place it in a frying pan on medium heat, and cook for 3 to 4 minutes on each side until golden brown.
Nacho Chaat
Bringing together two of my favorite things, nachos and chaat (an Indian snacky street food), this dish is a must when hosting game day. The tortilla chips serve as the perfect canvas for all the incredible toppings, including the chaat masala spiced potatoes, tangy tamarind chutney, and bright and juicy pomegranate seeds. Spicy, savory, creamy, sweet, crunchy, and smooth—each bite is an adventure!
| Portion Size |
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| Serves 4 |
Ingredients
- 1 large russet potato
- 2½ Tbsp chaat masala, divided
- 1½ tsp cayenne chili powder, divided
- Juice of ½ lemon
- Kosher salt
- ¾ cup plain yogurt
- 1 Tbsp sugar
- 4 cups of tortilla chips
- ⅓ cup 4-Ingredient Tamarind
- Chutney
- ⅓ cup Mint Coriander Chutney
- ½ cup finely diced red onion
- ¼ cup finely diced cucumber
- ¼ cup pomegranate seeds
- 1 thinly sliced jalapeño pepper
- ¼ cup chopped fresh coriander (cilantro)
Directions
- Place the potato in a medium pot and cover with cold water. Bring the water to a boil and cook until the potato is fork tender. Drain the potato and allow it to cool until it’s easy to handle, then peel and chop into small cubes.
- To a large bowl, add the potatoes, 2 Tbsp chaat masala, 1 tsp chili powder, lemon juice, and salt to taste. Mix until the potatoes are well coated.
- In a small bowl, whisk together the yogurt and sugar.
- To assemble, spread the tortilla chips on a large serving plate. Distribute the spiced potatoes evenly over the chips, and top with the sweetened yogurt.
- Drizzle the tamarind chutney and mint chutney overtop, and garnish with the red onion, cucumber, pomegranate seeds, jalapeño, and fresh coriander. Lastly, sprinkle on the remaining ½ Tbsp chaat masala and ½ tsp chili powder.