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Full Written Recipe for Schezwan paneer paratha Prep time: 20-25 minutes Cooking time: 15-20 minutes Serves: 5-6 parathas (depending on size of the parathas) Half roti/paratha Ingredients: • Gehun ka atta (wheat flour) - 2 cups • A pinch of salt • Water as required Method: • In a mixing bowl, add wheat flour, salt and mix well, further add water in batches as required to knead a semi soft dough. • Make sure to knead the dough well for at least 7-8 minutes. • After kneading, apply little oil over the dough surface, cover with a damp cloth and rest for at least 30 minutes. By the time you can make the filling. • After the rest, divide in equal size dough balls, fatten the dough balls with hands and coat with dry flour, use a rolling pin & roll into a thin chapati. • Cook the chapati from both the sides until the roti is almost cooked and brown spots appear, make all the chapati and use it alter for making the paratha or quesadilla. Schezwan paneer filling Ingredients: • Oil - 1 tbsp • Spring onions bulbs - 4 tbsp (chopped) • Lehsun (garlic) - 4 tbsp (chopped) • Adrak (ginger) - 1 tbsp (chopped) • Hara dhaniya ke danthal (coriander stems) - 1 tbsp (chopped) • Hari mirchi (green chillies) - 1-2 nos. (chopped) • Schezwan sauce - 4 tbsp • Red chili sauce - 1 tbsp • Ketchup - 2 tbsp • Light soy sauce - 1 tsp • Vinegar - 1 tsp • White pepper powder a pinch • Salt to taste • Sugar a pinch • Shimla mirchi (capsicum) - 1/3rd cup • Pyaaz (onions) - 1/3rd cup • Spring onion bulbs - 2 tbsp • Paneer - 200 grams (diced) • A small handful of spring onion greens • Corn flour - 2 tsp + water - 50 ml • Spring onion greens as required (chopped) Method: • Set a pan on high heat, and heat the wok nicely, further add oil, spring onion bulbs, garlic, ginger, coriander stems, and green chillies, stir and cook on high flame for 1-2 minutes. • Further add the sauces, white pepper, salt to taste & sugar, stir and cook on high flame for 1-2 minutes. • Further add, capsicum, onions, spring onion bulbs, paneer & a small handful of spring onion greens. Stir gently & cook for 1-2 minutes on high flame. • In a separate bowl, add cornstarch & water, mix well to make a lump free slurry. • Add the slurry to the wok and cook until the sauce thickens. Finish with freshly chopped spring onion greens. Paneer schezwan filling is ready. Keep aside to be used later. Tom mayo Ingredients: • Mayonnaise 1/2 cup • Ketchup 3 tbsp • Red chili sauce 1 tbsp Method: • Add all the ingredients in a mixing bowl and mix well, keep it refrigerated until used. Schezwan paneer paratha Ingredients: • Half cooked roti • Schezwan paneer filling • Processed cheese as required • Frankie masala as required • Oil to cook the paratha Method: • Place the half-cooked roti, add sufficient amount of schezwan paneer filling, grate as much processed cheese as you prefer, sprinkle some frankie masala as per your preference, place another cooked roti over it and sandwich it. • Set a grill pan or any pan on medium heat, add oil and spread evenly, place the paratha over the hot pan and grill from both the sides until grill marks appear or its golden brown in colour. Make sure to be careful while flipping the paratha. You can make as many such parathas you want. • Schezwan paneer paratha is ready, it can also be called as schezwan paneer quesadilla, cut the in slices and serve hot with tom mayo. #YFL #SanjyotKeer #Paratha The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN

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