Rez Rahman’s Chilli Cheese Parathas

METHOD

Make the paratha dough

STEP 1

Mix the flour, sugar and salt in a large mixing bowl. Pour in the warm water a little at a time, working each addition in by hand. Once roughly combined, add the milk and mix until the dough comes together. If you have any dry patches, add a little more warm water, 1 tsp at a time, until a soft dough forms.

STEP 2

Turn the dough out onto a clean work surface and knead for 5–7 minutes, until smooth, soft and elastic. Shape it into a ball and return it to the bowl. Cover with a clean tea towel and leave to rest at room temperature for at least 30 minutes. It should feel noticeably softer and easier to stretch after resting.

Make the green chutney

STEP 3

Meanwhile, place the coriander, mint leaves, green chilli, garlic cloves, lime juice and a generous pinch of sea salt into a blender. Add 1 tbsp cold water, then blend for 30–60 seconds, stopping to scrape down the sides if needed, until smooth and bright green. Add more cold water (a little at a time) if the mixture is too thick for the blades to turn – but be wary not to add too much, as you’re looking for a thick, spreadable chutney that doesn’t run off the spoon too speedily.

STEP 4

Taste and season with additional sea salt, lime juice or green chilli (to your preference), then set aside.

Shape the parathas

STEP 5

Divide the rested dough into 8 equal pieces and shape each into a smooth ball. Work with one ball of dough at a time. On a lightly floured worktop, roll each into a thin circle, roughly 18–20cm in diameter. Brush the surface generously with melted ghee, then roll tightly into a long cylinder. Curl the cylinder around itself into a snail-shell coil and tuck the loose end underneath.

STEP 6

Repeat with each ball of dough, then place the 8 coils onto a lightly greased tray, leaving space between them. Cover and leave to rest for 20–30 minutes to allow the gluten to relax. (This makes it easier to roll them out without the dough springing back).

Prepare the cheese filling

STEP 7

Place the cheeses into a medium mixing bowl (if using sliced mozzarella instead of grated, keep this separate for now). Add the shallot and spring onions and toss until well combined.

Roll the parathas

STEP 8

Once the dough coils have rested, take one piece and gently press it out with the palm of your hand to form a thick disc. Roll the disc out on a lightly floured surface, working from the centre outwards until you have a circle approximately 18–20cm in diameter. Ensure you don’t press too hard, as this can compress the layers you’ve shaped. If the dough shrinks back while rolling, leave it to rest for another 5–10 minutes to relax the gluten further. Repeat with each coil to form 8 parathas.

Parcook the parathas

STEP 9

Place a large frying pan over medium-high heat and warm for 2 minutes. Place a rolled paratha into the dry pan and cook for 60–90 seconds on one side, until the surface begins to bubble and the underside turns golden. Flip and cook for a further 60 seconds, until it easily holds its shape, but is not yet deeply browned or crisp. Transfer to a plate and repeat with the remaining parathas.

Fill the parathas

STEP 10

Reduce the heat to medium and place one paratha in the pan. Spread 1 tbsp green chutney over the paratha, leaving a small border around the edge. Scatter about one-eighth of the cheese mixture evenly over one half (layering some mozzarella on top if using sliced), then fold over the empty half to create a half-moon shape. Press down gently with a spatula and brush the outside lightly with melted ghee.

STEP 11

Cook for 2–3 minutes on each side, until crisp, golden and deliciously melty. You may need to lower the heat to fully melt the cheese without the outsides catching. Repeat with each paratha. Keep the cooked parathas warm under a clean tea towel until you’re ready to serve.

Serve the parathas

STEP 12

Transfer the parathas to a serving plate while hot. Scatter over the Parmesan and crispy onions. Cut each paratha into wedges and enjoy immediately, with the remaining green chutney for generous dipping.