Paneer Parcels
by Tarla Dalal
paneer parcels recipe | paneer parcel deep fried starter | deep fried paneer pastry | with 16 amazing images.
paneer parcels are deep fried plain flour wrappers stuffed with a yummy paneer filling.
paneer parcels has the perfectly balanced textures and exciting flavours of ingredients like paneer, spring onions and Schezuan sauce truly excite the palate, more so when the mixture is packed inside plain flour wrappers and deep-fried till perfectly crisp.
It is amazing how four ingredients merely mixed together in paneer parcels can create such a tongue-tingling effect!
Notes on paneer parcels recipe. 1. Slowly add the hot water, little by little, and start forming a dough. These is no particular measure of how much water we have to use. We use hot water so that the dough retains moisture and does not get dry. 2. Add the schezuan sauce for a tangy, spicy garlic flavor. Since paneer does not have a flavour on its own, we add 1/4 cup of the sauce. 3. Gently press the folded side to seal the paneer parcel. If it is not properly sealed, the chances are that it will open up while frying. 4. Heat the oil in a deep non-stick pan. Only when the oil is hot, place a few paneer parcels in the oil. The oil should not be too hot or else the parcels will burn.
Enjoy the Paneer Parcels immediately on preparation for the exciting crispness.
Learn to make paneer parcels recipe | paneer parcel deep fried starter | deep fried paneer pastry | with step by step photos below.
Paneer Parcels recipe - How to make Paneer Parcels
Preparation Time: Cooking Time: Total Time:
Makes 12 parcels
To Be Mixed Together Into A Panner Stuffing
1 cup crumbled paneer (cottage cheese)
1/4 cup schezwan sauce
1/4 cup finely chopped spring onions
salt to taste
For The Dough
1 cup plain flour (maida)
salt to taste
Other Ingredients For Paneer Parcels
plain flour (maida) for rolling
oil for deep-frying
For Serving With Paneer Parcels
honey
For the dough
- For the dough
- Combine the plain flour and salt in a deep bowl and knead into a soft dough using enough hot water. Keep aside.
How to proceed
- How to proceed
- To make {span class="bold1"}paneer parcels{/span}, divide the dough into 12 equal portions.
- Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little plain flour for rolling.
- Place 1 tbsp of the paneer stuffing in the centre of the circle.
- Fold 2 opposite sides of the circle over the stuffing, overlapping them slightly. Now fold the remaining 2 sides to seal the stuffing well.
- Repeat steps 2 to 4 to make 11 more paneer parcels.
- Heat the oil in a deep non-stick pan and deep-fry, a few {span class="bold1"}paneer parcels{/span} at a time, on a medium flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
- Serve the {span class="bold1"}paneer parcels{/span} immediately with honey chilli sauce.
Paneer Parcels Video by Tarla Dalal
For the dough to make the Paneer Parcels
- Take a clean and large deep bowl and add the flour and salt in it.
- Slowly add the hot water, little by little, and start forming a dough. These is no particular measure of how much water we have to use. We use hot water so that the dough retains moisture and does not get dry.
- Start kneading it into a soft dough. Once the dough is properly kneaded, cover it and keep it aside.
Paneer Stuffing for the Paneer Parcels
- In a deep bowl, add the crumbled paneer. Grated paneer can also be used here.
- Add the schezuan sauce for a tangy, spicy garlic flavor. Since paneer does not have a flavor on its own, we add 1/4 cup of the sauce.
- Also add some spring onions and salt for a sharp taste and some crispiness. You can even make similar Spring onion parcels.
- Mix all the ingredients very well so that the sauce and spring onions are evenly distributed in the paneer. Keep aside.
How to proceed for the Paneer Parcels
- Divide the dough into 12 equal portions.
- Flatten a portion of dough on the rolling board.
- Using a little plain flour, roll the dough into a 100 mm. (4”) diameter circle.
- Place 1 tbsp of the paneer stuffing in the center of the rolled dough.
- Fold 2 opposite sides of the circle over the stuffing, overlapping each other slightly.
- Now fold the remaining 2 sides to seal the stuffing well. Gently press the folded side to seal the parcel. If it is not properly sealed, the chances are that it will open up while frying.
- Repeat steps 3 to 6 to make 11 more paneer parcels.
- Heat the oil in a deep non-stick pan. Only when the oil is hot, place a few paneer parcels in the oil. The oil should not be too hot or else the parcels will burn.
- Deep fry them on a medium flame, till they turn golden brown in colour from both the sides. Flip the parcels in between to ensure even cooking on both sides.
- Drain on an absorbent paper.
- Serve immediately with honey chilli sauce.
| Energy | 113 cal |
| Protein | 2.9 g |
| Carbohydrates | 9.1 g |
| Fiber | 0.1 g |
| Fat | 7.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 90.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0.9 mg |
| Folic Acid | 0.2 mcg |
| Calcium | 64 mg |
| Iron | 0.3 mg |
| Magnesium | 6.1 mg |
| Phosphorus | 48.6 mg |
| Sodium | 9.1 mg |
| Potassium | 17.2 mg |
| Zinc | 0.1 mg |
i have tried but can we give this to pregnant women
Edited after original posting.
these paneer parcels are perfect to serve for a party the chinese stuffing makes it really great in taste, I enjoyed every bite of it...