Punjab x Korea

Kimchi cheese paratha

Name: Kimchi cheese paratha
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 2 1/2 cups whole wheat flour (wholemeal atta flour, chapati flour); 3/4 cup water; Salt, to taste; 2 tsp cooking oil (vegetable oil); 1 cup squeezed and finely chopped napa cabbage kimchi; 2 boiled and mashed potato; 1 cup grated mozzarella; 1/3 cup grated cheddar cheese; 3 sliced spring onion (green onion, scallion); 1/4 tsp ajwain (carom seeds); 2 tbsp ghee; 3/4 cup curd (plain yogurt, natural yoghurt); 1 tbsp gochujang; 1 tsp sesame seeds

Aloo paratha who? Sour, spicy, stretchy and very hard to share.

45 minTime

23 gProtein each

mediumSpice

The stuffed paratha travels2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

568kcalsame

23 gproteinsame

11 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups

Water¾ cup

Saltto taste

Cooking oil (vegetable oil)2 tsp

Napa cabbage kimchi1 cup, squeezed and finely chopped

Potato2, boiled and mashed

Mozzarella1 cup, grated

Cheddar cheese⅓ cup, grated

Spring onion (green onion, scallion)3, sliced

Ajwain (carom seeds)¼ tsp

Ghee2 tbsp

Curd (plain yogurt, natural yoghurt)¾ cup

Gochujang1 tbsp

Sesame seeds1 tsp

Method

5 steps

1Knead the flour with water, oil and a pinch of salt into a soft dough. Rest 20 minutes covered.
2Mix the kimchi, potato, both cheeses, spring onion and ajwain. Taste; kimchi is salty so add salt only if needed.
3Divide the dough into 8. Roll two thin rounds, spread filling on one, top with the other and seal the edges. Roll gently to 20 cm.
4Cook on a hot tawa on medium heat 1 minute a side, then brush with ghee and cook 2 minutes a side, pressing, until spotted brown.
5Whisk the curd with gochujang and top with sesame. Cut the parathas in wedges and serve hot.

Serve it like this

Stack the wedges in an offset tower on a wooden board, cheese edge facing out, with gochujang curd in a small bowl and a curl of ghee melting on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab x Korea

Kimchi cheese paratha

Aloo paratha who? Sour, spicy, stretchy and very hard to share.

45 minTime

23 gProtein each

mediumSpice

The stuffed paratha travels2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

568kcalsame

23 gproteinsame

11 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups

Water¾ cup

Saltto taste

Cooking oil (vegetable oil)2 tsp

Napa cabbage kimchi1 cup, squeezed and finely chopped

Potato2, boiled and mashed

Mozzarella1 cup, grated

Cheddar cheese⅓ cup, grated

Spring onion (green onion, scallion)3, sliced

Ajwain (carom seeds)¼ tsp

Ghee2 tbsp

Curd (plain yogurt, natural yoghurt)¾ cup

Gochujang1 tbsp

Sesame seeds1 tsp

Method

5 steps

1Knead the flour with water, oil and a pinch of salt into a soft dough. Rest 20 minutes covered.
2Mix the kimchi, potato, both cheeses, spring onion and ajwain. Taste; kimchi is salty so add salt only if needed.
3Divide the dough into 8. Roll two thin rounds, spread filling on one, top with the other and seal the edges. Roll gently to 20 cm.
4Cook on a hot tawa on medium heat 1 minute a side, then brush with ghee and cook 2 minutes a side, pressing, until spotted brown.
5Whisk the curd with gochujang and top with sesame. Cut the parathas in wedges and serve hot.

Serve it like this

Stack the wedges in an offset tower on a wooden board, cheese edge facing out, with gochujang curd in a small bowl and a curl of ghee melting on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kimchi cheese paratha

Make it your way

Ingredients

Method

Kimchi cheese paratha

Make it your way

Ingredients

Method

Make it a meal