Cheese and Green Chilli Parotha

This quick and straightforward stuffed parotha recipe is from Urvashi Roe’s Biting Biting, a book full of delicious veggie and vegan Gujerati-style snacks and quick meals. The recipe hails from a friend’s mum, who Urvashi describes as a cooking legend.

The dough and filling recipes are straightforward and quick, as is filling and rolling out the parothas, and cooking them! This is one of those recipes that punches above the weight of its very simple parts, and is perfect for any occasion.

Cheese and Green Chilli Parotha

Read our in-depth book review of Biting Biting by Urvashi Roe.

Cheese and Green Chilli Parotha

Heral's Mum's Cheese And Green Chilli Parotha

Heral is one of my oldest friends. We first clocked each other on the 297 bus. I was going to school and he got on about three stops before Ealing Broadway. Of course, me being the good girl, I sat downstairs but he and his friends always went upstairs. He looked strangely familiar. I then saw him at a family event and had no idea that we were very distantly related. We spent a while trying to figure it out but then just started chatting about all sorts and have not really stopped since. He is like a brother to me and his mum was a cooking legend. Whenever I popped over, she was always smiling. Always. Even when she became terminally ill I only ever saw her smile. She was usually cooking something fabulous, but what I remember her most for is these parothas. They are epic!
Author Urvashi Roe


  • 500 g chapatti flour plus more for dipping
  • 2 tsp salt
  • 2 tsp coarsely ground black pepper
  • 70 ml sunflower or rapeseed oil
  • melted ghee for basting, optional

For the filling:

  • 400 g mature Cheddar cheese, grated
  • ½ tsp ground black pepper
  • 3 tsp finely chopped green chillies


  • Put the flour, salt and black pepper in a bowl. Make a well and add the oil, mixing together so the oil is evenly dispersed. Slowly add 425ml just-boiled water, a little at a time, mixing with a fork to form a dough. You may not need all of it depending on your brand of flour. Knead for about five minutes and then set aside to rest.
  • For the filling, mix the cheese, black pepper and chopped green chillies together. Divide into six portions and make a compact ball with each. Put your (ideally non-stick) frying pan on a medium heat to warm up.
  • Divide the dough into six portions. Take one and make it into a smooth ball. Flatten to a disc, dip both sides in some flour and roll into a circle about 8cm wide. Put the cheese ball in the middle and then fold the sides of the dough over the ball (see the stuffed rotli technique on page 132). Press the dough down gently, dip it in flour and then roll it very gently out again to about 15cm wide.
  • Cook the parotha for five minutes on each side. Both sides should be nice and golden brown so flip again if they are still a bit pale. The dough may puff up, and if it does just flatten it back down using a slotted turner. Enjoy these hot from the pan, basted in ghee, with some plain yoghurt or pickles.

This recipe is quick and easy, and great at any time of day – it works for breakfast, lunch, a snack or even a light evening meal!

Cheese and Green Chilli Parotha

Let us know in the comments if you make this or have any questions!


Kavey Eats received a review copy of Biting Biting: Snacking Gujerati-Style by Urvashi Roe from Kitchen Press. Recipe and photographs published with permission. 

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