Schezwan Parata is a stuffed parata inspired from the Chinese Cuisine. This stuffed Indian flatbread has loads of veggies and abundant flavors induced by the Schezwan chutney. This post is a part of the Blog Hop event "Flatbreads".
I regularly prepare Schezwan Noodles and my family loves it. That's when I thought that I could use the same chutney in my filling for this parata. I tried and loved it. These paratas are very filling and make a great breakfast option as well are ideal for lunch boxes.
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
For the filling , you will need:
- Onion (finely chopped) : 1/2 cup
- Bell Pepper / Capsicum (finely chopped) : 1/2 cup
- Carrot (grated) : 1/2 cup
- Cabbage (finely chopped) : 1 cup
- Garlic (finely chopped) : 1 tbsp
- Ginger (grated) : 2 tsp
- Green chillies (small variety) : 2 finely chopped
- Ching's Schezwan Chutney : 1.5 to 2 tbsp (adjust according to your spice intake)
- Paneer / Indian cottage cheese (finely grated) : 1 cup tightly packed
- Salt and pepper as per taste
- Oil : 2 tsp
For the dough, you will need:
- Whole wheat flour : 2 cups
- Salt : 1/4 tsp
- Water : as needed (approx. 1 cup)
- Oil : 1 tbsp
Oil for frying the parata
Additional whole wheat flour for dusting.
- Take 2 cups of the wheat flour in a large mixing bowl. Add salt to it.Adding water little by little to the flour , knead it into a soft dough (soft but not sticky and not very loose). I used approximately 1 cup of water).Add 1 tbsp of oil and give it a final knead. Cover the dough and set it aside to rest for 20 minutes.
Prepare the filling:
- Heat oil in a pan. When hot, add the onions, green chilles, ginger and garlic. Saute for a minute.Add the veggies and mix well.
- Add the schezwan chutney, salt and pepper. Cook until all the veggies are cooked and most of the moisture has evaporated from the mixture.Once done, turn off the heat and set it aside to cool.
- Add the grated paneer. Mix well. Filling is ready.
Final assembly and cooking the paratas:
- Take out two balls of dough. Dust them with flour. Roll each of these balls into a 4 to 5 inch circles. P.S: Try making each of these circles of the same size.
- Take one rolled circle. Place the veggie filling on it. Pressing it slightly.Leave some space at the edges.
- Over this place the second rolled circle. Press the edges and seal it with your finger tips.
- Dust some flour on it and roll it lightly to get a 8 inch parata.
- Heat a tava / griddle. When the pan is really hot, add the rolled parata. When the base is partially cooked, flip the parata.
- Apply some oil on the top surface. Flip it. Apply oil to the other side as well. Using a flat spatula, press the surface of the parata so that every part is well cooked.When you get good brown spots on both sides of the parata, remove from the pan and store it in an insulated container.
- Prepare the remaining paratas in the similar fashion, cook and stack them in an insulated container.Serve Schezwan parata hot with some tomato ketchup.
Do check out delicious parata recipes from the other talented members of the CULINARY HOPPERS team:
Piyali - Tava Aloo Kulcha
Jayashree - Restaurant Style Roti
Padma - Zuchini parata