Name: Cheese Corn Paratha
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups wheat flour (atta); 1 tsp salt; 1 tsp chili flakes (optional); 2 tsp cooking oil; 2 tsp white sesame seeds; Coriander leaves (a handful, finely chopped); 1 cup water; 2.5 cups sweetcorn kernels; 3 pieces green chilies (whole); 8 pieces garlic (whole cloves, peeled); 1 tbsp cooking oil; ¼ tsp asafetida (hing); 1 tsp chili flakes; 1 tsp salt; 1 tsp black pepper powder; 1 tsp Italian seasoning (or pizza seasoning); 2 pieces cheese cubes (grated); ½ cup mozzarella cheese (grated); 4 pieces green garlic; ¼ cup coriander leaves (finely chopped); Dry wheat flour (as much as needed); White sesame seeds (as much as needed); Green garlic (finely chopped, as much as needed); Coriander leaves (finely chopped, as much as needed); 1 tbsp Clarified butter (ghee, as much as required)

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I am one of those people who want their meal to feel a bit special even though it can be made quickly. During such times, it is my favorite cheese corn parathas that come to the rescue.

The crust of the whole wheat dough and the chewy filling inside remain creamy so that it almost goes unnoticed as you taste the food. Sweet corn, garlic, green chilies, fresh coriander, and green garlic are the ingredients that go into making the parcel. With a bit of black pepper, chili flakes, and Italian seasoning the filler gets a very tasteful flavoring while remaining a little spicy. Ghee is brushed on the surface while frying the parathas so that it is quite crispy and golden on the outside without the cheese overcooked inside. If you want to try them, continue reading my recipe to learn the step-by-step process to make cheese corn parathas at home.

Table of Contents

KEY TAKEAWAYS

Cheese corn paratha is a very healthy and tasty Indian bread especially popular in North India.
Serve it with tomato ketchup, any achaar, any chutney, a yogurt dip or any dry sabzi.
Cheese corn paratha tastes creamy, nutty, slightly spicy and earthy.
Other similar recipes are corn paratha, cheese paratha, gobi paratha, aloo paratha, and paneer paratha.

The Ingredients:

To make the paratha dough:

2 cups wheat flour (atta)
1 tsp salt
1 tsp chili flakes (optional)
2 tsp cooking oil
2 tsp white sesame seeds
Coriander leaves (a handful, finely chopped)
1 cup water

To make the cheese corn stuffing:

2.5 cups sweetcorn kernels
3 pieces green chilies (whole)
8 pieces garlic (whole cloves, peeled)
1 tbsp cooking oil
¼ tsp asafetida (hing)
1 tsp chili flakes
1 tsp salt
1 tsp black pepper powder
1 tsp Italian seasoning (or pizza seasoning)
2 pieces cheese cubes (grated)
½ cup mozzarella cheese (grated)
4 pieces green garlic
¼ cup coriander leaves (finely chopped)

To roll the cheese corn parathas:

Dry wheat flour (as much as needed)
White sesame seeds (as much as needed)
Green garlic (finely chopped, as much as needed)
Coriander leaves (finely chopped, as much as needed)

To fry the cheese corn parathas:

Clarified butter (ghee, as much as required)

A Maharashtrian college friend taught me this recipe. We lived together in the hostel. One day she came to my home before she went back to Maharashtra for a holiday. She made these parathas for us and I watched her making them. I wrote down all the ingredients she used and the steps she followed to make them. She told me her mother makes these parathas really well.

I made them for my husband and in-laws one day after I got married. They really liked the creamy taste of the parathas. Now we have these parathas for dinner a lot along with my kids who often want one more piece than usual. It makes me very happy. I am thankful to my friend for teaching me how to make these parathas.

How to Make Cheese Corn Paratha? (Step by Step Guide with Images)

Step 1: Make a soft dough with 2 cups of wheat flour (atta), 1 tsp of salt, 1 tsp of chili flakes (optional), 2 tsp of cooking oil, 2 tsp of sesame seeds, a handful of finely chopped coriander leaves and 1 cup of water. Cover and let it rest for 10 minutes.

Step 2: Roughly chop 2.5 cups of sweetcorn kernels, 3 whole green chilies and 8 pieces of garlic (whole cloves, peeled) in a chopper and check the texture.

Step 3: Sauté the corn mixture in 1 tbsp of cooking oil and ¼ tsp of asafetida (hing) for about 5 minutes on a medium flame. Switch off the flame and mix in 1 tsp of chili flakes, 1 tsp of salt, 1 tsp of black pepper powder, 1 tsp of Italian seasoning (or pizza seasoning), 2 pieces of grated cheese cubes, ½ cup of mozzarella cheese (grated), 4 pieces of green garlic and ¼ cup of finely chopped coriander leaves. Leave aside to cool down.

Step 4: Roll a paratha into a round shape. Put 2 tbsp of corn mixture in the middle.

Step 5: Fold it into a square shape.

Step 6: Put some dry wheat flour, white sesame seeds, finely chopped green garlic and coriander leaves on top and roll again gently.

Step 7: Fry it on a preheated tawa on a medium flame. Flip after a minute.

Step 8: Apply ghee on both sides. Press the sides to cook properly. Remove when done.

Step 9: Your tasty and healthy homemade cheese corn paratha is ready.

Cheese Corn Paratha FAOs & Fixes

Q1: My sweetcorn mixture is too wet and sticky, so I can’t stuff and roll it. How do I fix it?

A: This usually happens when the sweetcorn still has extra moisture before chopping, or when the cheese gets mixed in while the corn is still warm. Add 1-2 tablespoons of roasted besan (chickpea flour) or breadcrumbs to soak up the excess moisture. Next time, let the sautéed corn cool completely to room temperature before adding the cheese.

Q2: The cheese keeps leaking out onto the tawa while frying. What’s going wrong?

A: Leaks usually mean there’s trapped air inside, or the paratha was rolled too thin or unevenly. When you fold the dough over the filling, press down gently first to push out any air pockets before sealing. Also double-check that your corn, green chilies, and garlic are chopped really fine in Step 2 — bigger pieces can poke holes through the dough as you roll it out.

Q3: My parathas come out soft and soggy instead of crispy. How do I fix that?

A: Crispiness mostly comes down to heat and fat. Make sure your tawa is properly preheated on medium-high before you put the paratha on. Too low a heat means the cheese melts into the dough before the outside has a chance to crisp up. Don’t be shy with the ghee, and press down firmly on the edges with a flat spatula so the heat spreads evenly.

Q4: The cheese isn’t melting fully even after the outside is cooked. What should I do?

A: If the outside browns fast but the cheese stays solid, your tawa’s too hot. Drop it down to a steady medium flame instead — that gives the heat time to reach the center and melt the mozzarella and cheese cubes properly while still getting a nice golden crust.

Q5: The dough keeps snapping back or tearing during the final roll with herbs and sesame seeds. What can I do?

A: That usually means the dough hasn’t rested long enough — resting relaxes the gluten so it rolls out easily. Give it at least 10-15 minutes to rest (Step 1). If it’s still tearing, the dough’s probably too dry — next time knead in a splash of water and a bit of oil until it feels soft and smooth.