Schezwan paneer paratha, paneer cooked in schezwan sauce stuffed inside paratha. Recently i tasted Schezwan paneer in a restaurant here in Singapore and wanted to try that at home. But always making of Schezwan sauce is a lazy thing for me, yes the garlic chopping part is the laziest one for me. Finally few days back i overcome my laziness and made this Schezwan sauce in a bulk quantity. Yes my kids love the flavour of schezwan sauce so i made little extra so that i can make fried rice nd noodles for them. I first wanted to post Schezwan paneer tikka but then later felt, stuffed paratha will be more flavourful and kids also will enjoy it after they come back from school. So tried Schezwan paneer paratha and it turned out so well and being a ardent fan of parathas i just finished one paratha immediately after clicking the pictures. Do try this Schezwan paneer paratha at home and let me know it turned out.
Schezwan paneer paratha recipe
- Recipe Cusine: Indo Chinese
- Prep Time: 20 Minutes
- Cook time: 20 Minutes
- Serves: 4 parathas
- Author: Jeyashri
- Recipe Category: Lunch | Dinner
- Description: Schezwan paneer paratha, paneer cooked in schezwan sauce stuffed inside paratha.
Whole wheat flour | atta 1 cup
Paneer 3/4 cup ( scrambled)
Schezwan sauce 2 tblsp
Onion 1
Cabbage 2 tblsp
Capsicum 2 tblsp
Spring onion greens 1 tblsp
Salt as needed
Pepper 1/2 tsp
Oil 3 tsp + oil for cooking parathas
Method:
- Knead the atta with water and a little salt and make it into a pliable soft dough.
- Check out my post of Phulkas to see how to knead dough for chapathi.
- Cover it and keep it aside.
- Finely chop the onions, cabbage and capsicum. You can add grated carrots too.
- In a pan add oil and add the finely chopped onions.
- Saute it for a minute and add the cabbage and capsicum.
- Add little salt and pepper powder. The schezwan sauce has salt in it, so add salt just for the veggies only.
- Add the scrambled paneer and add the schezwan sauce.
- I added 2 tblsp home made schezwan sauce, it was medium spicy.
- If you want to make it more spicy add little more to it.
- But do not lessen the schezwan sauce as the paneer is bland, this will measurement will be fine.
- Mix well and cook for 2 minutes.
- It may look slightly wet but once it cools down completely it will be perfect.
- Switch off the flame and add the spring onion greens.
- Mix well.
- Let this cool completely.
- Divide the dough into 4 equal parts.
- Dust the dough with dry flour and roll it into a thick small disc.
- Place 1.5 tblsp of the schezwan paneer mixture in the center of the rolled disc.
- Cover this carefully by bringing the edges together.
- Gently roll it into a thick paratha.
- Place this on a hot tawa.
- Cook on both sides and drizzle some oil on the cooked parathas.
- Repeat this for rest of the parathas.
- The filling was just enough for the dough.
- Serve this hot or pack this for kids lunch box too.
Notes:
- The spiciness of the parathas were just perfect with a nice flavor of schezwan sauce.
- Paneer can be replaced with potato and made as Schezwan potato paratha.
Method with step by step pictures:
- Knead the atta with water and a little salt and make it into a pliable soft dough.
- Check out my post of how to make phulkas to see how to knead dough for chapathi.
- Cover it and keep it aside.
- Finely chop the onions, cabbage and capsicum. You can add grated carrots too.
- In a pan add oil and add the finely chopped onions.
- Saute it for a minute and add the cabbage and capsicum.
- Add little salt and pepper powder. The schezwan sauce has salt in it, so add salt just for the veggies only.
- Add the scrambled paneer and add the schezwan sauce.
- I added 2 tblsp home made schezwan sauce, it was medium spicy.
- If you want to make it more spicy add little more to it.
- But do not lessen the schezwan sauce as the paneer is bland, this will measurement will be fine.
- Mix well and cook for 2 minutes.
- It may look slightly wet but once it cools down completely it will be perfect.
- Switch off the flame and add the spring onion greens.
- Mix well.
- Let this cool completely.
- Divide the dough into 4 equal parts.
- Dust the dough with dry flour and roll it into a thick small disc.
- Place 1.5 tblsp of the schezwan paneer mixture in the center of the rolled disc.
- Cover this carefully by bringing the edges together.
- Gently roll it into a thick paratha.
- Place this on a hot tawa.
- Cook on both sides and drizzle some oil on the cooked parathas.
- Repeat this for rest of the parathas.
- The filling was just enough for the dough.
- Serve this hot or pack this for kids lunch box too.
Notes:
- The spiciness of the parathas were just perfect with a nice flavor of schezwan sauce.
- Paneer can be replaced with potato and made as Schezwan potato paratha.
