Schezwan Paneer Paratha Recipe Whiskaffair

on Aug 23, 2022, Updated Apr 04, 2024 Here are some more stuffed paratha recipes that you may like: Aloo Paratha, Gobi Paratha, Palak Paratha, Keema Paratha, Broccoli Paratha, and Chilli Cheese Paratha.

About Schezwan Paneer Paratha

Schezwan Paneer Paratha is a whole wheat Indian flatbread stuffed with a fusion spicy filling made with paneer, Schezwan sauce, and cilantro (fresh coriander leaves). The Schezwan sauce makes the paratha spicy, addictive, and worth all the calories. Serve it with a bowl of yogurt and green chutney for breakfast, lunch, snack, or dinner.

Storage Suggestions

Stuffed Parathas taste the best when served right out of the griddle – hot & flaky.

For The Filling

For this spicy filling, you need only three ingredients: Schezwan sauce, paneer, and cilantro (fresh coriander leaves). Homemade paneer is best for parathas, but you can use store-bought too. You can make Schezwan Sauce at home using my easy recipe or a store-bought one. Add water (approx ½ cup) little by little and knead to make a soft dough. The dough should be slightly tighter than the roti dough. The exact amount of water required to knead the dough depends on the quality of the flour. The best way is to keep adding little by little until the dough comes together. Knead the dough for 2-3 minutes until it becomes very smooth. Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes. Take one dough ball and roll it to make a round. Note – Keep the remaining dough balls covered with a cloth to prevent them from drying. Dust the ball with dry flour and roll using a rolling pin to make a 5-inch round. Spread 2-3 tablespoon of grated paneer all over. Sprinkle a little chopped cilantro all over. Now cut the paratha using a sharp knife from the center to one side. Pick up the edge of the cut side and fold it over the round to make a 2-inch triangle. Fold over 3 more times and seal the edges using your fingers. Keep the edges of the paratha thinner than the center. Once the griddle is hot, transfer the paratha to the hot griddle. Cook until brown spots appear at the bottom of the paratha. Flip and cook for 20-30 seconds. Brush 1 teaspoon of ghee or oil over the paratha and flip it again. Apply another teaspoon of oil or ghee on the other side as well. Cook the paratha until it is nicely browned. Keep pressing using the back of a flat ladle, especially at the corners. Serve hot. Make all the parathas in the same manner. Note – Wipe the griddle with paper tissues after making 2-3 parathas to remove the burnt oil and flour from it. Leftover parathas can be cooled down completely and stored in the fridge for 2-3 days, covered in foil. Reheat in a pan until hot and crisp. You can also half-cook the parathas and store them in foil in the refrigerator for 3-4 days. Cook the parathas completely on a griddle using ghee or oil. Stuffed parathas are also freezer-friendly. Let them cool down completely and store them in freezer-safe zip lock bags or an air-tight container with parchment paper between each paratha. Take them out and reheat them directly on tawa until they are nice and crisp.