🌶️ How to cook Schezwan Paratha
Schezwan Paratha is a delicious Indo-Chinese fusion dish that brings together the comfort of Indian flatbread with the bold, spicy flavors of Schezwan sauce. The paratha is stuffed or layered with a fiery mix of vegetables and sauce, then roasted until golden and crispy.
Perfect for breakfast, lunchboxes, or evening snacks, this paratha offers a satisfying combination of heat, crunch, and soft layers. Served with chutney, ketchup, or yogurt, Schezwan Paratha is a flavorful twist on a classic favorite that spice lovers truly enjoy. 🔥🥙
🛒 Ingredients (Makes 4 Parathas)
For Dough
- 2 cups whole wheat flour
- 1 tbsp oil
- Salt to taste
- Water as needed
For Filling
- 3–4 tbsp Schezwan sauce
- ½ cup finely chopped cabbage
- ¼ cup chopped capsicum
- ¼ cup grated carrot
- 2 tbsp finely chopped onion
- ½ tsp chili flakes (optional)
- 2 tbsp coriander leaves
- ½ cup grated cheese or crumbled paneer (optional)
- Salt (if needed)
👩🍳 Instructions
1️⃣ Prepare Dough
Mix flour, salt, and oil. Add water gradually and knead into a soft dough.
Cover and rest for 15–20 minutes.
2️⃣ Prepare Filling
In a bowl, mix Schezwan sauce with chopped vegetables, coriander, and cheese/paneer if using.
(Do not add extra salt unless needed — sauce is already salty.)
3️⃣ Stuff & Roll
- Divide dough into equal balls.
- Roll one ball slightly, place 2–3 tbsp filling in the center.
- Seal edges and gently roll into a paratha.
4️⃣ Cook
- Heat a tawa (pan).
- Cook paratha on medium heat.
- Apply oil or butter on both sides and cook until golden and crisp.
🌟 Serve With
- Green chutney
- Tomato ketchup
- Curd or raita
🔥 Tips
- For extra crunch, sauté veggies for 1–2 minutes before stuffing.
- Add mozzarella for a cheesy street-style version.
- Make it milder by reducing Schezwan sauce.
If you’d like, I can also give you a Schezwan Paneer Paratha version 😄