- 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.
- 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.
- 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.
