Name: Schezwan Cheese Paneer Paratha
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Whole Wheat Flour, atta, kneaded into a soft dough; 100 g Paneer, finely grated; 50 g Mozzarella Cheese, grated; 3 tbsp Schezwan Sauce, adjust according to spice tolerance; 2 tbsp Spring Onion Greens, finely chopped; 2 tbsp Cooking Oil, for roasting; ¼ tsp Salt, pinch, mainly for the dough

25 mintotal

Prep 15 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Ingredients

200 gWhole Wheat Flouratta, kneaded into a soft dough
100 gPaneerfinely grated
50 gMozzarella Cheesegrated
3 tbspSchezwan Sauceadjust according to spice tolerance
2 tbspSpring Onion Greensfinely chopped
2 tbspCooking Oilfor roasting
¼ tspSaltpinch, mainly for the dough

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes mixing the paneer-cheese filling, stuffing, rolling, and roasting the paratha.

Method

In a mixing bowl, combine the finely grated paneer, grated mozzarella cheese, and chopped spring onion greens. Do not add salt here as the sauce has enough.
Pinch a large ball of the whole wheat dough and roll it out into a large, thin circle on a dusted board.
Spread a generous layer of Schezwan sauce evenly across the rolled dough, leaving the edges plain.
Place a rectangular heap of the paneer-cheese mixture right in the center of the dough.
Fold the left and right sides over the filling, and then the top and bottom edges, sealing it completely into a square envelope shape.
Gently run a rolling pin over the square paratha just once to flatten it and distribute the filling, ensuring it doesn't tear.
Heat a tawa on medium flame. Place the paratha on it and let the base cook slightly.
Flip the paratha, apply oil evenly on the top surface. Roast on both sides until deep golden brown spots appear and the paratha is crisp.
Cut diagonally into triangles to reveal the melted cheesy, spicy interior and serve hot.

How to tell it's done

The filling should taste sharp, garlicky, and spicy, balanced by stretchy mozzarella and soft paneer.

Getting it right

Tip

Do not add salt directly to the paneer filling, as the Schezwan sauce and cheese contain high sodium levels; this prevents the paratha from becoming overly salty.

What to serve it with

A massive hit in kids' lunchboxes. Needs no complex sides; serve purely with a dollop of cold Curd or Tomato Ketchup to cool down the heat.

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