Spicy Schezwan Paratha: A Flavorful Twist on a Classic
50 minutes
1294 reads
About Spicy Schezwan Paratha: A Flavorful Twist on a Classic
Ignite your taste buds with the fiery delight of Schezwan Paratha, a thrilling fusion of North Indian flavors. This isn't your average aloo paratha; we're talking a spicy sensation that will redefine your paratha experience.Imagine a soft, melt-in-your-mouth paratha infused with aromatic ginger-garlic paste, vibrant red chili paste, and a hint of tangy tomato ketchup. It's so incredibly soft, it stays delicious even hours later, making it the perfect lunchbox star.Bold, complex, and utterly satisfying, this Schezwan Paratha needs no accompaniment. Enjoy it for a vibrant brunch, a satisfying lunch, or any time you crave a flavor adventure.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Dough
- 3 cup Whole Wheat Flour whole
- 1.5 tsp Salt or to taste
- 2 tbsp Oil for dough
Filling
- 3 medium Potatoes and mashed, boiled, peeled
- 2 tsp Ginger-Garlic Paste
- 2 tsp Chili Paste red
- 4 tsp Tomato Ketchup
- 0.5 tsp Soy Sauce
- 0.5 tsp Garam Masala
For Cooking
- Oil for cooking parathas
Instructions
- In a large bowl, combine the whole wheat flour and salt. Gradually add water and knead until a soft dough forms. This will take about 5-7 minutes.
- Drizzle 2 tablespoons of oil over the dough and knead it in. This helps create softer parathas. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in more pliable dough.
- In a separate bowl, thoroughly mash the boiled potatoes until no lumps remain. Add the ginger-garlic paste, red chili paste, tomato ketchup, soy sauce, and garam masala. Mix well to combine all the filling ingredients.
- Divide the dough and the potato filling into equal-sized portions. Roll each dough portion into a small circle, dusting lightly with flour to prevent sticking.
- Place a portion of the potato filling in the center of each dough circle. Bring the edges of the dough together to enclose the filling completely, pinching and sealing tightly.
- Gently roll out the filled dough into a thick paratha, using a rolling pin. Heat a flat griddle or tawa over medium heat.
- Cook the paratha on the hot tawa, applying oil to both sides, until golden brown spots appear and the paratha is cooked through. This will take about 2-3 minutes per side.
- Serve the hot Schezwan Parathas immediately and enjoy!
Recipe Notes
Good To Know
- For extra tang and crunch, add a tablespoon of finely chopped pickled vegetables (like carrots or radish) to the stuffing before sealing the paratha.
- If you prefer a milder heat level, swap half of the red chilli paste with Kashmiri chilli powder for a vibrant color without overwhelming spiciness.
Expert Tips
- For a richer flavor, consider adding a layer of grated cheese or paneer to the stuffing along with the Schezwan filling.
- Don't overfill the parathas, as this can make them difficult to seal and cook evenly. Aim for about 1-2 tablespoons of filling per paratha.
- Use a well-seasoned cast iron skillet or tawa for cooking the parathas to achieve a crispy exterior.
Storage Instructions
- To keep your parathas soft for hours, brush each hot paratha lightly with melted ghee or neutral oil as soon as it comes off the pan, then store in a covered container lined with a clean kitchen towel.
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Recipe Nutrition
Calories: 171kcalCarbohydrates: 5gProtein: 1gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1140mgFiber: 2gSugar: 3g
Subhashni Venkatesh
Articles: 165
5 Comments
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This is perfect! Can’t wait to taste it.
Looks so delectable! Thanks for posting.
This is exactly what I was looking for!
This is perfect! Can’t wait to taste it.
Such a tasty dish! Thanks for the recipe.