Schezwan Paneer Paratha Recipe
Schezwan Paneer Paratha is a flavorful fusion dish that combines the soft, wholesome goodness of traditional Indian stuffed bread with the bold, spicy kick of Indo-Chinese Schezwan flavors. The paratha is filled with a mixture of crumbled paneer, finely chopped vegetables, and a fiery homemade Schezwan sauce, then rolled and cooked on a griddle until golden and crisp. Served hot with yogurt, pickles, or additional Schezwan chutney, it makes for a satisfying and adventurous meal, perfect for breakfast, lunch, or a hearty snack. This creative recipe brings together the best of both worlds in one delicious, handheld treat
Half Roti/Paratha Ingredients
Gehun Ka atta (wheat flour) 2 cup
A pinch of salt
As needed water
Step:1
In a mixing bowl , add wheat flour , salt and mix well , further add water in batches as needed to knead a semi soft dough . Make sure to knead the dough well for at least 7-8 minutes
Step:2
After kneading , apply little oil over the dough surface , cover with a damp cloth and rest for at least 30 minutes . By the time you can make the filling
Step:3
After the rest , divide in equal size dough balls fatter the dough balls with hands and coat with dry flour , use a rolling pin and roll into a thin chapati
Step:4
Cook the chapati from both the sides until the roti is almost cooked and brown spots appear make all the chapati and use it alter for making the paratha or quesadilla
Schezwan Paneer Filling Ingredients
1 Tablespoon oil
4 Tablespoon spring onions chopped
4 Tablespoon garlic chopped
1 Tablespoon ginger chopped
1 Tablespoon green coriander chopped
1-2 NOS green chili chopped
4 Tablespoon Schezwan sauce
1 Tablespoon red chili sauce
2 Tablespoon ketchup
1 Tablespoon light soy sauce
1 Tablespoon vinegar
A pinch white pepper powder
Salt to taste
Sugar a pinch
1/3 cup capsicum
1/3 Cup onion
2 Tablespoon spring onion bulbs
200 Gram paneer (diced)
A small handful of spring onion green
Corn flour – 2 tablespoon +water -50 ml
Spring onion green as needed (chopped)
Step:1
Set a pan on high heat , and heat the wok nicely further add oil , spring onion bulbss , garlic , ginger , coriander stems , and green chili , stir and cook on high flame for 1-2 minutes
Step:2
Further add capsicum , onions , spring onion bulbs , paneer and a small handful of spring onion green . Stir gently and cook for 1-2 minutes on high flame
Step:3
In a separate bowl , add cornstarch and water , mix well to make a lump free slurry . Add the slurry to the wok and cook until the sauce thickness . Finish with freshly chopped spring onion greens . Paneer schezwan filling is ready . Keep aside to be used late
Tom Mayo Ingredients
1/2 Cup mayonnaise
3 Tablespoon ketchup
1 Tablespoon red chili sauce
Step:1
Add all the ingredients in mixing bowl and mix well , keep it refrigerated until used
Schezwan Paneer Paratha Ingredients
Half cooked roti
Schezwan Paneer filling
As needed processed cheese
As needed frankie masala
Oil to cook the paratha
Step:1
Place the half-cooked roti , add sufficient amount of schhezwan paneer filling , grate as much processed cheese as you prefer , sprinkle some frankie masala as per your preference , place another cooked roti over it and sandwich it
Step:2
Set a grill pan or any pan on medium heat , add oil and spread evenly , place the paratha over the hot pan and grill from both the side until grill marks appear or its golden brown in colour . Make sure to be careful while flipping the paratha . you can make as many such paratha you want
Step:3
Schezwan paneer paratha is ready , it can also be called as schezwan paneer quesadilla , cut the in slices and serve hot with tom mayo