Step 1: Prepare Garlic Butter

Cut 200g of Salted President Butter and add it to a small pot. Add 1 tsp of minced garlic to the butter. Melt the butter over low heat, allowing the garlic to infuse its flavor.

Step 2: Prepare the Dough Base

In a large bowl, add 300-350g of well-sieved flour. Pour the melted garlic butter (approx. 200ml) into the flour. Add salt as per taste and 1 tsp of red chilli powder. Mix all ingredients thoroughly with your hands until the mixture resembles breadcrumbs.

Step 3: Knead the Dough

Gradually add 200-220ml of warm water to the flour mixture. Knead the mixture until it forms a soft, pliable dough. Once kneaded, cover the dough and let it rest for at least 15-20 minutes.

Step 4: Prepare the Paneer Filling

Unwrap 100-150g of Thirumala Fresh Paneer and grate it into a bowl. Add 2 steamed potatoes and grate them into the same bowl. Season with salt, chaat masala, green chillies, red chillies (all as per taste), and 250g of chopped onions. Mix all the ingredients well with your hands to combine.

Step 5: Add Cheese to Filling

Add 50g of President Mozzarella & Cheddar Cheese Mix to the paneer and potato filling. Mix the cheese thoroughly into the filling mixture.

Step 6: Form Filling and Dough Balls

Divide the filling mixture into small balls, approximately 75g each. Similarly, divide the rested dough into equal-sized balls.

Step 7: Assemble the Parathas

Lightly dust a clean surface with flour. Take one dough ball and roll it out into a small disk. Place one filling ball in the center of the dough disk. Carefully bring the edges of the dough together over the filling, sealing it completely and pinching off any excess dough. Flatten the filled dough ball slightly.

Step 8: Roll Out Parathas

Gently roll out the filled dough ball into a paratha, about 6-8 inches in diameter. Ensure the filling is evenly distributed and the paratha is not too thin.

Step 9: Cook the Parathas

Heat a tawa (griddle) over medium flame. Place a rolled paratha on the hot tawa. Cook lightly on both sides for about 1-2 minutes each, without adding any butter, until it shows some light brown spots. This helps to lightly bake or pan-roast the paratha.

Step 10: Butter and Finish Cooking

Once lightly cooked, add about 2 tablespoons of Salted President Butter around the paratha on the tawa. Flip the paratha and cook until it turns golden brown and crispy, basting it with the melting butter. Turn the flame down to low. Add 1 tablespoon of Salted President Butter on top of the cooked paratha. Flip again to ensure even cooking and browning. Continue cooking until the paratha achieves a beautiful bronze to reddish-brown color.

Step 11: Serve the Parathas

Remove the cooked paratha from the tawa and place it on a serving plate. Repeat the cooking process for the remaining parathas. For an enhanced experience, slice 1 tablespoon of Tandoori Masala Compound Butter and place it on top of the hot paratha before serving. Enjoy the delicious cheese and paneer parathas with your favorite accompaniment.

• Ensure flour is well sieved for a smoother dough.

• Kneading the dough properly helps create gluten, resulting in a better texture.

• Control the flame temperature carefully while cooking parathas to achieve even browning.

• Initially, cook parathas lightly on both sides without butter to allow them to puff up.

• Experiment with different fillings like keema (minced meat), chicken, or other vegetables.

• The paneer and potato filling can also be used for cheese toast, fried with President butter.