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Paneer Parcels
Tarla Dalal
06 December, 2024
Table of Content
About Paneer Parcels
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Ingredients
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Methods
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For the dough to make the Paneer Parcels
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Paneer Stuffing for the Paneer Parcels
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How to proceed for the Paneer Parcels
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Nutrient values
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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.
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
12 parcels
Ingredients
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
Method
- Combine the plain flour and salt in a deep bowl and knead into a soft dough using enough hot water. Keep aside.
- To make paneer parcels, 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 paneer parcels 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 paneer parcels immediately with honey chilli sauce.
paneer parcels recipe | paneer parcel deep fried starter | deep fried paneer pastry | Video by Tarla Dalal
Paneer Parcels recipe with step by step photos
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Take a clean and large deep bowl and add the flour and salt in it.
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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.
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Start kneading it into a soft dough. Once the dough is properly kneaded, cover it and keep it aside.
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Take a clean and large deep bowl and add the flour and salt in it.
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In a deep bowl, add the crumbled paneer. Grated paneer can also be used here.
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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.
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Also add some spring onions and salt for a sharp taste and some crispiness. You can even make similar Spring onion parcels.
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Mix all the ingredients very well so that the sauce and spring onions are evenly distributed in the paneer. Keep aside.
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In a deep bowl, add the crumbled paneer. Grated paneer can also be used here.
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Divide the dough into 12 equal portions.
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Flatten a portion of dough on the rolling board.
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Using a little plain flour, roll the dough into a 100 mm. (4?) diameter circle.
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Place 1 tbsp of the paneer stuffing in the center of the rolled dough.
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Fold 2 opposite sides of the circle over the stuffing, overlapping each other slightly.
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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.
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- Repeat steps 3 to 6 to make 11 more paneer parcels.
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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.
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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.
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Drain on an absorbent paper.
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Serve immediately with honey chilli sauce.
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Divide the dough into 12 equal portions.
Nutrient values (Abbrv)per plate
| Energy | 113 cal |
| Protein | 2.9 g |
| Carbohydrates | 9.1 g |
| Fiber | 0.1 g |
| Fat | 7.3 g |
| Cholesterol | 0 mg |
| Sodium | 9.1 mg |
Click here to view Calories for Paneer Parcels
The Nutrient info is complete
sunita shahi
March 13, 2025, midnight
i have tried but can we give this to pregnant women
Tarla Dalal
March 13, 2025, midnight
Hi Sunita, We would suggest not to give this to a pregnant woman. First of all, it has maida as the ingredient and secondly it is deep-fried. Not really a good option.
suchita
March 13, 2025, midnight
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...
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