Amul Cheese Paratha Recipe: Flaky Layers With Gooey Cheese Pulls

This Amul cheese paratha recipe delivers the perfect balance of crispy, flaky layers and melty, gooey cheese that pulls with every bite.

The secret lies in a well-kneaded dough infused with spices and just the right amount of oil, combined with Amul cheese that transforms ordinary parathas into a restaurant-worthy dish. I've perfected this technique over years of testing, ensuring each paratha achieves that signature flakiness while maintaining a tender interior.

The foundation starts with a simple yet precise dough made from all-purpose flour, a pinch of salt, and a touch of oil—just enough to create that satisfying pull when stretched.

Folding the dough in layers before rolling is what creates those signature flaky pockets, while the Amul cheese adds a rich, creamy texture that melts beautifully during cooking.

The result is a paratha that's crisp on the outside and soft on the inside, with cheese that stretches and pulls in every direction.

What makes this recipe truly special is how it combines traditional techniques with the rich, authentic flavor of Amul cheese. The dough is rolled out thin, folded meticulously, and cooked on medium heat until golden brown, ensuring each paratha maintains its shape while developing that perfect crispness.

The cheese pulls dramatically as it melts, creating a gooey, stretchy center that makes every bite irresistible.

Serve these parathas warm with mint chutney or a side of yogurt for the full experience. They're perfect for breakfast, lunch, or even as a snack with a cup of chai.

The flaky layers and gooey cheese make them a crowd-pleaser, and the simplicity of the recipe ensures you can make them anytime without fuss. Let's get started on creating these delicious parathas!

Ingredients for amul cheese paratha

These simple yet transformative ingredients create restaurant-style Amul cheese parathas with perfect flaky layers and gooey cheese pulls every time.

Amul cheese is the star here—grab a 200g block from any Indian grocery store or supermarket dairy section. The freshly shredded version melts dramatically better than pre-shredded. For the ghee, Amul brand is ideal, but any pure ghee works. I always toast my cumin seeds lightly before grinding to enhance their flavor, but pre-ground cumin is fine too. Fresh mint leaves can be swapped for dried at a 1:3 ratio, but fresh gives that signature brightness. Pro tip: Use a food processor to shred the cheese quickly, but finish by hand for that perfect pull.

No ghee? Pure butter works in a pinch—just melt it and strain out any solids. Running short on mint? Fresh cilantro at half the amount gives a different but still delicious flavor. The dough should be soft but not sticky—add a splash more water if needed. For extra flakiness, fold the dough 3-4 times before rolling. And if you're making these for a crowd, double the recipe—they freeze beautifully for up to 2 months. The key is patience when rolling—keep it thin but even for consistent cooking.

Store any unused dough in an airtight container with a damp cloth on top for up to 2 days. Cooked parathas reheat beautifully—wrap them in a clean cloth and microwave for 20-30 seconds to restore that crispy texture. For serving, I always brush the warm parathas with a little fresh cream and garnish with extra mint. These taste even better the next day, so make a big batch and enjoy them with chai throughout the week. The cheese will keep its gooey perfection for 3-4 days in the fridge.

Step-by-step instructions for Amul cheese paratha

Here's how to create those irresistible, melt-in-your-mouth parathas with perfect flaky layers.

In a large mixing bowl, combine the 3 cups all-purpose flour, 1 tsp salt, 0.5 tsp ground cumin, and 0.25 tsp red chili powder. Mix these dry ingredients thoroughly to ensure even distribution of spices throughout the dough.

Create a well in the center and add the 1.5 cups Amul cheese (shredded by hand) and 0.5 cup ghee. Begin kneading the mixture with your fingertips, incorporating the ghee gradually. Once the ghee is fully absorbed, add the 0.75 cup water slowly while kneading. The dough should come together smoothly and feel slightly sticky but not wet.

Knead for about 8-10 minutes until the dough becomes soft, elastic, and leaves no traces of flour on your hands. This step is crucial for achieving that signature flaky texture—don't rush it. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature. This resting period allows the gluten to relax, making rolling easier and ensuring those beautiful layers when cooked.

After the dough has rested, divide it into 8 equal portions (about 2 ounces each). Roll each portion into a smooth ball and flatten slightly with your palm. Take one ball and place it between two sheets of parchment paper—this prevents sticking and makes rolling much easier.

Using a rolling pin, roll the dough into a 6-inch circle, applying even pressure. Rotate the dough quarter-turns as you roll to maintain a uniform thickness. Aim for about ⅛-inch thickness—too thin and they'll burn before puffing; too thick and they won't cook through properly. Keep the rolled parathas covered with a clean kitchen towel to prevent drying out.

Heat a non-stick skillet over medium heat and add 1 tablespoon vegetable oil. Once the oil is hot (but not smoking), place one rolled paratha in the skillet. Cook for 1 minute on each side until light golden spots appear—this is where those beautiful layers begin to form.

Now comes the fun part: flip the paratha and press down gently with a clean spatula. This creates those signature puffs. Immediately after pressing, remove the paratha from the pan and place it back on the skillet for 30 seconds to cook the other side. Repeat this pressing and flipping process 2-3 times until the paratha is golden brown on both sides and puffed to perfection.

For extra richness, brush the hot parathas with 0.25 cup fresh cream while they're still in the pan. Garnish with 0.25 cup chopped fresh mint leaves for a refreshing finish. Keep the cooked parathas warm in a 200°F oven while you prepare the rest.

Serve the parathas immediately while they're still warm and flaky. The key to success is in the timing—each paratha should be served within 2-3 minutes of cooking to maintain that perfect texture. The layers should separate beautifully when you cut into one, revealing that melt-in-your-mouth cheese filling.

For an extra indulgent touch, drizzle with a little more melted ghee or serve with a side of mint chutney. These parathas pair perfectly with yogurt or a simple cucumber salad to balance the richness. Enjoy them fresh from the skillet—they won't last long!

Essential equipment for great amul cheese paratha

Rolling Pin Essentials

Invest in a high-quality rolling pin—I recommend a marble or granite one for even heat distribution that prevents sticking. The OXO Good Grips marble pin is my go-to for its durability and smooth rolling action.

For budget-friendly options, a wooden pin works well, but avoid plastic as it warms up too quickly and can melt cheese residues. Always keep your rolling surface clean and dusted with a light flour coating to prevent sticking. 💫

Skillet Selection

A non-stick skillet with a heavy base is critical for even heat distribution. I use a 10-inch cast iron skillet from Lodge—it retains heat perfectly and develops a natural non-stick surface over time.

For a lighter option, a stainless steel skillet with a non-stick coating (like Calphalon) works well. Avoid aluminum pans as they heat too quickly and can burn the parathas before they puff. Always preheat the skillet over medium heat before adding oil. ✨

Dough Tools

Use a sharp chef's knife to divide the dough into equal portions—this ensures consistent sizing for even cooking. A bench scraper helps cleanly separate dough balls without sticking. For rolling, parchment paper is a game-changer—it prevents the dough from sticking and makes flipping easier.

I keep a stack of unbleached parchment on hand for this exact purpose. Store extra dough in an airtight container with a damp towel to maintain moisture. 🌾

Cheese Prep Tools

Shred the Amul cheese using a box grater or food processor for even, fine shreds that melt beautifully. Hand-shredding gives the best texture, but a microplane works in a pinch. Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting.

Store any leftover cheese in an airtight container in the fridge for up to 5 days. For extra gooeyness, mix in 1 tbsp heavy cream with the shredded cheese before adding it to the dough. 🧀

Optional Extras

A pastry brush comes in handy for brushing the cooked parathas with fresh cream or melted ghee—I use a silicone brush for easy cleanup. For garnishing, a small sharp knife helps chop mint leaves finely without bruising them.

Keep a small bowl of water nearby when working with dough to moisten your fingers and prevent sticking. These small tools make all the difference in achieving restaurant-quality results at home. 💡

Frequently asked questions