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.
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.