Schezwan Paneer Paratha Recipe

About Schezwan Paneer Paratha

Schezwan Paneer Paratha is a whole-wheat Indian flatbread stuffed with a spicy fusion filling made with paneer, Schezwan sauce, and cilantro (fresh coriander leaves).

It is my go-to dish when I want something filling and quick to make. Like most Indian kitchens, I almost always have some whole wheat flour dough in my refrigerator. Making this paratha is then just a matter of a few minutes.

The Schezwan sauce makes the paratha spicy, addictive, and worth every calorie. Serve it with a bowl of yogurt and green chutney for breakfast, lunch, snack, or dinner.

How To Make Schezwan Paneer Paratha

Make The Dough

Step 1: In a large mixing bowl, combine 2 cups whole-wheat flour, ½ teaspoon salt, and 1 teaspoon oil. 

Step 2: 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.

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

Step 4: Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes.

Make The Paratha

Step 5: Divide the dough into 6 equal-sized balls.

Step 6: 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.

Step 7: Dust the ball with dry flour, then roll it with a rolling pin to make a 5-inch round.

Step 8: Slather 1-2 teaspoons of Schezwan sauce all over.

Step 9: Spread 2-3 tablespoon of grated paneer evenly over the surface.

Step 10: Sprinkle a little chopped cilantro over the top.

Step 11: Now, cut the paratha using a sharp knife from the center to one side.

Step 12: Pick up the edge of the cut side and fold it over the round to make a 2-inch triangle.

Step 13: Fold over 3 more times, then seal the edges with your fingers.

Step 14: Now, dust the triangle with some dry flour, then roll it gently to make a 6-inch triangular paratha.

Keep the edges of the paratha thinner than the center.

Cook The Paratha

Step 15: Heat a griddle (tawa) over medium-high heat.

Step 16: Once the griddle is hot, transfer the paratha to it.

Step 17: Cook until brown spots appear at the bottom of the paratha.

Step 18: Flip and cook for 20-30 seconds.

Step 19: Brush 1 teaspoon of ghee or oil onto the paratha, then flip it again.

Step 20: Apply another teaspoon of oil or ghee on the other side as well.

Step 21: Cook the paratha until it is nicely browned. Keep pressing using the back of a flat ladle, especially at the corners.

Step 22: Serve hot.

Make all the parathas in the same manner.

Note: Wipe the griddle with paper towels after making 2-3 parathas to remove any burnt oil or flour.

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. When ready to serve, cook the parathas on a griddle with ghee or oil until completely cooked, then serve.

Stuffed parathas are also freezer-friendly. Let them cool completely and store them in freezer-safe ziplock bags or an airtight container with parchment paper between each paratha. Take them out and reheat them directly on the tawa until they are nice and crisp.