Schezwan Paneer Paratha

5 from 1 vote

Schezwan Paneer Paratha is an Indian flatbread made using paneer, schezwan sauce, and coriander leaves. Serve it with any chutney you choose for a hearty breakfast or snack.

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.

Schezwan paneer paratha served on a plate.
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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.

Ingredients

For The Dough

You will need whole wheat flour (gehu ka atta), salt, and oil to make the dough.

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.

How To Make Schezwan Paneer Paratha

Make The Dough

In a large mixing bowl, mix 2 cups whole wheat flour, ½ teaspoon salt, and 1 teaspoon oil. 

Flour, salt and oil added to a bowl.

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.

Water added to the bowl.

Knead the dough for 2-3 minutes until it becomes very smooth.

Ready dough.

Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes.

Dough covered with kitchen cloth.

Make The Paratha

Divide the dough into 6 equal-sized balls.

Dough divided into 6 equal parts.

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.

Dough ball rolled to a make a 5 inch circle.

Slather 1-2 teaspoons of Schezwan sauce all over.

Spread 2-3 tablespoon of grated paneer all over.

Sprinkle a little chopped cilantro all over.

Schezwan sauce, paneer and coriander sprinkled over the dough.

Now cut the paratha using a sharp knife from the center to one side.

Cut made in the paratha.

Pick up the edge of the cut side and fold it over the round to make a 2-inch triangle.

2 inch triangle made.

Fold over 3 more times and seal the edges using your fingers.

Triangle made.

Now dust the triangle with some dry flour and roll gently to make a 6-inch triangular paratha.

Keep the edges of the paratha thinner than the center.

Rolled paratha.

Cook The Paratha

Heat a griddle (tawa) over medium-high heat.

Once the griddle is hot, transfer the paratha to the hot griddle.

Paratha transferred to a hot griddle.

Cook until brown spots appear at the bottom of the paratha.

Flip and cook for 20-30 seconds.

Filpped paratha with brown spots.

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.

Oil applied on the paratha.

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.

Ready Schezwan paneer paratha.

Storage Suggestions

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

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.

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Schezwan Paneer Paratha is an Indian flatbread made using paneer, schezwan sauce, and coriander leaves. Serve it with any chutney of your choice for a hearty breakfast or snack (vegetarian).
5 from 1 vote

Szchezwan Paneer Paratha Recipe

Schezwan Paneer Paratha is an Indian flatbread made using paneer, schezwan sauce, and coriander leaves. Serve it with any chutney of your choice for a hearty breakfast or snack.
Prep: 10 minutes
Cook: 20 minutes
Resting Time: 20 minutes
Total: 50 minutes
Servings: 4 people

Ingredients 

For The Dough

  • 2 cups whole wheat flour (gehu ka atta)
  • ½ teaspoon salt
  • 1 teaspoon oil
  • ghee or oil (as required, for frying)

For The Filling

  • ¼ cup Szchezwan sauce
  • 10 ounces grated paneer (300 g)
  • 2 tablespoons finely chopped cilantro (chopped coriander leaves)
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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Instructions 

Make The Dough

  • In a large mixing bowl, mix together flour, salt, and oil. 
  • 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.

Make The Paratha

  • Divide the dough into 6 equal-sized balls.
  • 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.
  • Slather 1-2 teaspoons of Schezwan sauce all over.
  • Spread 2-3 tablespoons 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.
  • Now dust the triangle with some dry flour and roll gently to make a 6-inch triangular paratha.
  • Keep the edges of the paratha thinner than the center.

Fry The Paratha

  • Heat a griddle (tawa) over medium-high heat.
  • 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 ghee or oil over the paratha and flip it again.
  • Apply another teaspoon of oil or ghee on the other side as well.
  • Fry 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.

Video

YouTube video

Notes

Wipe the griddle with paper tissues after making 2-3 parathas to remove the burnt oil and flour from it.

Nutrition

Calories: 422kcal, Carbohydrates: 45g, Protein: 19g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.2g, Cholesterol: 50mg, Sodium: 707mg, Potassium: 239mg, Fiber: 6g, Sugar: 0.4g, Vitamin A: 30IU, Vitamin C: 11mg, Calcium: 382mg, Iron: 2mg
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