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).
Here are some more stuffed paratha recipes that you may like – Aloo Paratha, Gobi Paratha, Palak Paratha, Keema Paratha, and Broccoli Paratha.
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About This Recipe
Schezwan Paneer Paratha is a whole wheat Indian flatbread stuffed with a fusion spicy filling made with paneer, schezwan sauce, and cilantro (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
To make the dough, you will need whole wheat flour (atta), salt, and vegetable oil.
For The Filling
You just need 3 ingredients for this spicy filling – Schezwan sauce, paneer, and cilantro (fresh coriander leaves).
Homemade paneer is best for parathas, but you can use store-bought too.
You can either make Schezwan Sauce at home using my easy recipe or use a store-bought one.
How To Make Schezwan Paneer Paratha
Make The Dough
In a large mixing bowl, mix together 2 cups whole wheat flour, ½ teaspoon salt, and 1 teaspoon vegetable oil.
Add water 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 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.
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 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.
Serving Suggestions
Schezwan Paneer Paratha can be served for breakfast, lunch, snack, or dinner with a bowl of yogurt and any chutney of your choice.
You can also serve it with some flavorful raita recipes such as Boondi Raita, Burani Raita, Cucumber Raita, or Palak Raita.
It can also be packed for school or office lunch boxes with yogurt.
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 covered 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 the cool down completely and store them in freezer-safe zip lock bags or an air-tight container with parchment paper in between each paratha. Take them out and reheat directly on tawa until nice and crisp.
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Recipe Card
Szchezwan Paneer Paratha Recipe
Ingredients
For The Dough
- 2 cups whole wheat flour
- ½ teaspoon salt
- 1 teaspoon vegetable oil
- ghee or oil (as required, for frying)
For The Filling
- ¼ cup Szchezwan sauce
- 300 grams grated paneer
- 2 tablespoons finely chopped cilantro (chopped coriander leaves)
Instructions
Make The Dough
- In a large mixing bowl, mix together flour, salt, and vegetable oil.
- Add water 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 schezwan sauce all over.
- Spread 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 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.
Did you make this recipe? Let me know!