Sunday, December 5, 2010

PANEER SCHEZWAN PARANTHAS

Ingredients:
  • 2 tbsp Ching’s Secret Schezwan Sauce
  • 1 tbsp  Soy Sauce
  •  4 cups wheat flour
  • Water to make a parantha dough
  • 1 cup grated paneer
  • ½ cup chopped spring onions
  • Salt and pepper to taste
  • Oil to sauté
Method:
  • Mix wheat flour and water, knead till smooth parantha dough is formed. Keep aside. Mix grated paneer, sauces, salt and pepper. Add spring onions and mix well. Make stuffed paranthas with the schezwan paneer filling, cook on a hot griddle with oil and serve hot.

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