Schezwan Paneer Paratha | Chilli Paneer Paratha
Schezwan Paneer Paratha is whole-wheat flatbread stuffed with Indian cottage cheese. This is an adaptation of the Paneer parathas from Punjabi cuisine. Here Paneer is combined with Schezwan sauce, spring onions, soy sauce and vinegar to give an interesting Indo-Chinese twist.
Ingredients
For Stuffing
- 150 gm fresh paneer cottage cheese
- 1 cup onions finely chopped
- 2 sprigs spring onions finely chopped
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 2 green chilli chopped
- 1 tsp vinegar
- ½ tsp soy sauce
- 1 -2 tsp schezwan sauce
- 1 tbsp oil
- Salt to taste
- ¼ tsp black pepper powder optional
For Dough
- 1.5 cup wholewheat flour
- ¼ tsp carom seeds ajwain
- ¼ tsp nigella seeds kalonji
- 1 tsp dried fenugreek leaves crushed kasuri methi
- ½ tsp salt adjust
- ½ tsp chilli flakes
- ½ tsp oil as shortening + more for roasting the parathas
- Water to knead
Instructions
For Paneer Stuffing
- Heat oil in a pan.
- Add ginger and garlic. Sauté for a few seconds.
- Now add chopped onions.
- Sauté until onions turn translucent, . Add the white parts of spring onions.
- Add green chilli and sauté
- Add capsicum and continue to sauté. Add salt and stir fry till liquids evaporate.
- Furthermore add vinegar and schezwan sauce, Mix well.
- Now add the crumbled paneer and combine everything.
- Lastly, add the green parts of spring onions. Sauté until stuffing is dry.
- Switch off the flame. Set aside to cool.
Dough for parathas
- Take flour in a wide bowl,
- Add salt, carom seeds, nigella seeds, kasuri methi and chilli flakes
- Add oil and combine.
- Finally add water gradually and form a soft pliable dough.
- Grease the dough with oil . Cover and keep aside for 2 minutes before making parathas
Making parathas
- Divide dough into equal size balls.
- Take a ball and roll out partly.
- Brush some oil in its centre.
- Add two teaspoons of paneer stuffing.
- Bring the edges together and pinch to seal.
- Sprinkle flour and roll out into a paratha.
- Cook on griddle/tawa over medium flame, Drizzle a few drops of oil in between to make the paratha crisp and light brown in colour
- Cook the paratha on both sides.
- Finally remove the paratha onto a plate
- Make rest of the parathas in similar manner.
Notes
- The paneer stuffing must not be soggy. Dry the liquids completely. Do not cover while the stuffing is hot.
- Adjust the spices and condiments level to suit individual preferences.
- You may use ghee to roast the parathas but I wouldn’t suggest. Parathas may turn out too heavy for the stomach.