UAE Chips Oman Paratha
Hot paratha rolls with cream cheese, Chips Oman and Shattah.
Preparation: 5 min · Cooking: 20 min · Total: 25 min · 4 servings
Ingredients
- frozen paratha flatbreads — 4 — One piece is one flatbread; cook according to its packaging.
- 60 g Chips Oman potato chips — Four 15 g bags for four rolls; sixteen bags for sixteen rolls.
- 2 tsp Shattah hot sauce
- triangle cream cheese portions — 4 — One cheese triangle per roll, not one whole package.
Instructions
Measure for the selected servings
Measure the ingredient list for the selected servings. The base yield is 4; the fourfold yield is 16. Embedded ingredient examples describe the base batch, not extra ingredients. Keep milk, cheese and eggs refrigerated until needed. Use clean utensils.
Prepare the pan and filling
Set out a non-stick pan, spatula and wrapping paper. Keep the frozen paratha frozen until cooking and the cheese cold until spreading. Prepare one roll at a time so the chips stay crunchy.
Cook Bread
Heat a dry, non-stick frying pan over medium heat. Cook a frozen paratha for 2 minutes on each side until puffed and golden brown. Remove and lay flat. Follow the frozen bread package if it requires a different time; check both sides and repeat for the remaining breads.
Check first side of paratha: 120 seconds
Spread Cheese
While hot, spread 1 triangle of cream cheese evenly across the entire surface using a butter knife.
Add Chips
Gently press the closed bag of Chips Oman to crush the chips inside. Open and scatter them evenly over the cheese.
Add Spice & Roll
Drizzle ½ teaspoon of Shattah hot sauce over the chips. Roll the paratha tightly into a log, wrap the bottom half in foil or parchment paper to secure it, and serve immediately while hot and crunchy.
Check readiness before proceeding
Check every roll: the paratha is cooked through according to its packaging and golden on both sides. The cheese is spread evenly and the chips remain crunchy. The 2-minute reminder is a check, not proof of doneness.
Check every roll: the paratha is cooked through according to its packaging and golden on both sides. The cheese is spread evenly and the chips remain crunchy. The 2-minute reminder is a check, not proof of doneness.
Serve and store safely
Serve promptly. Divide leftovers into small shallow containers and refrigerate within 1 hour at or below 4°C; do not wait for a deep pot to reach room temperature. Cover once cold. Consume within 1 day.
Tips
- Adjust the Shattah to taste while keeping the filling proportions.
- Use the selected ingredient quantities. Larger batches may need several pans or pots; cooking reminders do not multiply with servings.
Common mistakes
- Treating a timer as proof of doneness or counting an allocated liquid or fat twice.
Substitutions
- Check product labels for allergens and cross-contact; substitutions may change texture and cooking time.
Storage
Serve promptly. Divide leftovers into small shallow containers and refrigerate within 1 hour at or below 4°C; do not wait for a deep pot to reach room temperature. Cover once cold. Consume within 1 day.
Reheating
Reheat only the portion needed, at most once, until 74°C (165°F) throughout. Discard reheated leftovers. Reheating cannot rescue food that was stored incorrectly.
About this recipe
UAE Chips Oman Paratha is presented here as the owner's reviewed Emirati household version; family methods vary.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.