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Castello Summer of Blue — Watermelon Cucumber Salad with Blue Cheese Paratha

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  • Author: Swathi Iyer
  • Yield: 5 flatbreads 1x


Indian paratha bread is filled with a rich blue cheese and served beside a light watermelon, cheese, and cucumber salad for a balancing summer pair.



Watermelon Salad

  • 2 cups diced water melon
  • ¼ cup thinly sliced red onion
  • 1 seeded and sliced cucumber
  • ¼ cup crumbled Castello’s blue cheese

For dressing

  • 1 tablespoon white wine vinegar
  • 2 teaspoon honey
  • 1 teaspoon Djion mustard
  • ¼ cup extra virgin olive oil
  • Sea salt and pepper to taste

Blue cheese paratha

  • 2 cup whole wheat flour + ¼ cup extra for rolling?½ teaspoon salt?¾ cup to 1 cup Hot water?2 tablespoon + 1 teaspoon olive oil?3 tablespoon of homemade ghee for brushing the paratha (Recipe for homemade ghee)

Bread Filling

  • 5.3 oz/150g Castello’s blue cheese
  • 6 spring onions chopped finely both green and white parts
  • 1 carrot finely grated
  • 1 green chili
  • ½ teaspoon red chili powder
  • 1 teaspoon cumin powder and
  • ½ teaspoon garam masala
  • 1 tablespoon cilantro/ coriander leaves


Watermelon Salad

  1. In a separate bowl mix all the ingredients except olive oil and then incorporate olive oil with continue whisking and set aside.
  2. In a big bowl add water melon, cucumber and onion and toss the dressing and mix well so that it coated well. Top with crumbled blue cheese.

For the Dough

  1. In a bowl of kitchen aid stand mixer attached with paddle attachment, add whole wheat flour, salt 2 tablespoon olive oil and water and combine well to form dough.
  2. Change paddle attachment and with dough hook knead the dough for about 5 minutes or until they become smooth.
  3. Set aside in lightly greased bowl rolling the dough so that dough get coat with 1 teaspoon oil, this will prevent dough from drying. Keep aside for 15-20 minutes. Make 10 equal sized balls and set aside.

Filling and Cooking the Bread

  1. Mix all the ingredients for filling in a bowl and divide it into 5 equal sized balls
  2. First with whole wheat dough balls make ½ inch thick flat bread and then place blue cheese filling on the top of one disc and cover with other flat bread and using a mold cut it into 6 inch circle. Then seal the sides well so that filling won’t ooze out. .
  3. Heat skillet and transfer the spread dough into skillet carefully. Cook the one side until you see bubbles on the top, brush with ghee
  4. Flip the other side and cook for another minute. When paratha is done, you will see brown spots all over. Brush them with ghee on both sides once again.
  5. Continue to make the paratha until you finish the entire dough. You will able to make 5 paratha from this recipe.
  6. Serve them with spicy pickle or curry or your choice.
  • Category: Side
  • Cuisine: Indian-Inspired
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