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Cheese and Onion Pranthas

Stuffed Cheese and Onion Pranthas

  • MAKES:


  • TIME:

    1 hour



  • 175g chapatti flour (save 2 tbsp for the rolling out)
  • 1 tbsp vegetable oil
  • 120-130ml water


  • 70g grated cheese
  • 80g (1 small) onion (very finely chopped)
  • 1 level tsp green chilli paste
  • ¼ teaspoon salt
  • 1 tbsp chopped coriander
  • 25g melted ghee


  • Put the flour into a mixing bowl, slowly add the water to the dough, holding the jug in one hand and kneading the dough with the other. Add the water a little at a time so that when the dough starts to shape you are able control the amount of water you put in
  • When enough water has been added, knead the dough with both hands, folding one part of the dough into the other, repeat this process and then knead with the palm of your hand. Knead the dough for about 5-6 minutes in this way
  • If the dough is getting a little sticky, add a little more flour and keep kneading, the more you knead the dough, the better the texture of the finished prantha
  • When the dough has been kneaded and feels soft yet firm, leave it to one side in a covered container or in the refrigerator or at room temperature for about 20 minutes or until needed
  • To make the filling for the pranthas, mix together the grated cheese, finely chopped onion, green chili, salt and fresh coriander, leave this filling to the side until needed
  • Heat the tawa (Indian griddle) on a medium heat to begin with so that it is hot enough when the bread is prepared
  • To make a prantha, split the dough evenly into two and then split those two pedas into another 2, so you are left with 4 dough balls
  • Flatten each of the 4 pedas (approximately 4cm diameter) using the tips of your fingers to start with and then use the rolling pin and roll out to a diameter of about 10cm. Repeat this same process for all pedas
  • You are now left with four circles, ready to fill with the cheese and onion filling
  • Put two circles laying flat on the surface and put half the filling into one circle and the other half of the filling into the other circle. Press down the filling into each of the dough circles so that it spreads all over the dough (keep about 1.5cm gap from the edge of the dough so that filling does not seep out once sealed)
  • Next place the other two pieces of rolled out dough on the top of the filled ones to seal them, press down the edges to secure
  • Then one at a time, dip the filled pastry into some dry chapatti flour on both sides and then with the rolling pin lightly start to roll out the stuffed dough until it is about 18cm in diameter (by this time the potato mixture should be well incorporated into the dough)
  • Once rolled out, toss the stuffed prantha on to the tawa and allow to cook on one side (medium heat) for about 45-60 seconds and then turn over using a tong and cook the other side for the same
  • Then flip over using a tong once again and spread a tablespoon of ghee over one side of the prantha evenly before flipping over and adding ghee to the other side
  • Then flip over again and let the ghee sizzle and repeat the process once more but this time using only ½ teaspoon of ghee to finish off the cooking process, let both sides of the bread sizzle further and when golden brown remove the prantha from the tawa
  • Repeat this process for the other prantha
  • Serve the pranthas and enjoy with some plain yoghurt! Divine!
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Beyond Brilliant

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