Poonch Kalari Paratha
A layered wheat flatbread stuffed with kalari, the hill cheese of the Poonch and Rajouri belt, pan-fried until the cheese turns soft and gooey.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Tawa
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16 g
- carbs
- 36 g
- fibre
- 4 g
- protein
- 14 g
- calories
- 340 kcal
Instructions
- 1
Knead the wheat flour with water and salt into a soft dough. Let it rest for 20 minutes.
- 2
Divide the dough into balls. Roll each ball into a small, flat circle.
- 3
Place crumbled kalari (dense ripened cheese) and a little chopped green chilli in the centre. Gather the edges to seal.
- 4
Roll the stuffed ball gently into a thick paratha (flatbread). Take care not to let the cheese burst out.
- 5
Heat a tawa (flat griddle) on medium heat. Place the paratha on it.
- 6
Cook on both sides, brushing with ghee (clarified butter). Cook until golden-brown spots appear and the cheese softens.
- 7
Press gently with a spatula so it cooks evenly.
- 8
Serve hot straight off the tawa.
Chef's tips
Roll gently and evenly so the cheese does not tear through the dough. Cook on medium heat to let the cheese melt fully before the outside burns.
Ingredient substitutions
- kalari cheese → kaladi or a mix of paneer and mozzarella
Storage
Best eaten fresh and hot.
Reheating
Reheat briefly on a hot tawa.
Common mistakes to avoid
- •Rolling the dough too thin, which makes the cheese leak out during cooking.
Serving suggestions
Cooked Poonch Kalari Paratha?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Jammu and Kashmir
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
