How to make Chilli Cheese Parantha-SK Khazana -

Cheese and chilli mixture stuffed parantha

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Refined flour (maida) (मैदा)

Cuisine : Indian

Course : Breads

For more recipes related to Chilli Cheese Parantha-SK Khazana checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Cheese Chilli bread Pakora Mixed Vegetable Parantha Palak Kachori Soya Masoor Parantha

Chilli Cheese Parantha-SK Khazana

Chilli Cheese Parantha-SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chilli Cheese Parantha-SK Khazana Recipe

  • Whole wheat flour (atta) 1 cup

  • Refined flour (maida) 1/2 cup

  • Green chillies crushed 1 teaspoon

  • Red chilli flakes 1 teaspoon

  • Processed cheese grated 1/2 cup

  • Mozzarella cheese grated 1/2 cup

  • Salt to taste

  • Oil 1 tablespoon

  • Fresh coriander leaves finely chopped 1/2 tablespoon

  • Butter for basting


Step 1

Knead together wheat flour, refined flour, salt, oil and sufficient water to make a stiff dough.

Step 2

Mix together processed cheese, mozzarella cheese, green chillies, chilli flakes, salt and coriander leaves in another bowl.

Step 3

Divide the dough into equal portions, stuff each with a spoonful of cheese mixture, shape into balls, dust with flour and roll out into paranthas.

Step 4

Heat a non-stick tawa. Place paranthas on it, one at a time, and cook, turning sides, and basting with butter till evenly done on both the sides.

Step 5

Serve hot with pickle and yogurt.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.