Crispy from the outside and soft from inside. Filled with Paneer, veggies, and lots of Pizza seasoning – this Paneer Zingy Parcel is loved by all. Be it kids or foodies like me who love eating junk, it’s a perfect treat on weekends while we binge-watch Netflix. In fact, I was super impressed by myself because the bread/parcel was on point and the filling was yummy too. What else to ask for.
Also, I had 2 days fast of Teej and Chauth and I was craving for something yummy and market style, thus, baked these delicious Paneer Zingy Parcels and satisfied my craving. Sigh! Whattey Treat!
Anyhow, for this recipe I have used yeast and made it the way Dominos made it. I will link a recipe where you can make it without yeast too. Keep on reading.
Since #lockdown is here and most of us are avoiding eating outside, this Dominos style Paneer Zingy Parcel is a perfect recipe to try during this time of #COVID19. Delicious Paneer filling with lots of Pizza Seasoning takes this recipe a notch higher. I have modified the stuffing according to my choice and liking.
P.S: I have used HOMEMADE PANEER, a detailed recipe is on my website.
Reasons why you should try this at home:
- It’s homemade and thus the hygiene factor is on point.
- If you love Baking, you will love the entire process.
- By using yeast, this will give Restaurant style/ Dominos style perfect parcels.
- Fill it with any veggies of your choice.
- Surprise your kids and family with this.
- A perfect recipe to treat guests.
- Can be made beforehand and serve it during Kitty Parties.
Few tips to keep in mind:
- Always use measuring cups/spoons while baking. It gives precision and makes Baking easy.
- The Microwave should have a Convection mode.
- Always add yeast in lukewarm water. The water should neither be hot nor cold.
- Knead the dough properly for at least 5-10 minutes.
- The dough needs to rest for at least an hour.
- The stuffing should be at room temperature.
- Properly seal the parcels using water otherwise they will open.
Jotting down a list of products I have used along with the links:
- Instant Dry Yeast
- Pizza Seasoning
- All-Purpose Flour.
- Measuring Cups and Spoons:
- Baking tray
- Baking brush
- Pizza Sauce.
- Mayonnaise.
Things to keep in mind while making the perfect dough for Zingy Parcel:
Note: This is for 100gms Maida. This makes 4 Zingy Parcels.
- Take 1/2 cup or Katori warm water and dissolve around 1 teaspoon sugar. I have used a measuring spoon while measuring sugar.
- Now once the sugar is dissolved, and the water has become lukewarm. Mind it, the water should be of lukewarm temperature.
- Check it with your finger, the water should be of lukewarm or gunguna as we call in Hindi.
- Now add 1 teaspoon of dry active yeast. Again I have measured it with measuring spoon.
- Mix it well and let it sit for 10 minutes. Don’t touch the yeast mixture in between.
- Soft bubbles and froth will start coming after 10 minutes, which means our yeast is ready to use.
- Attaching a picture of the same.
Making the dough:
- In a big thali, take 100 gms of Maida/All purpose flour and add salt to it. Salt should be to taste or half a teaspoon. Mix it well.
- Now add the yeast mixture and start kneading the dough. If require more water, use lukewarm water and knead it for 8-10 minutes till the dough becomes soft and smooth.
- The dough should be soft. Now take 1-2 teaspoons of oil and knead it again for 1 minute.
- Cover the dough with a wet muslin cloth and rest the dough for 1 hour.
- If the temperature is cold outside, put the dough in a warm place or inside a Microwave (please don’t start the Microwave) We are just keeping it for the warmth.
- Our dough is ready.
- After an hour, the dough will double up.
- Punch it using your fingers to release all the air and knead it again for another 2-3 minutes.
- The dough is ready to use. Yay!
Try these easy snack recipes too:
Here’s a detailed video recipe of Dominos Style Zingy Parcel.
Want to make No Yeast Zingy Parcel? Here’s a video link.
Keep reading to read the detailed recipe down below.
For any doubts or queries, you can find me here on:
Let’s get started.
| Prep Time | 15 minutes |
| Cook Time | 25-30 minutes |
| Passive Time | 1 hour |
| Servings |
Parcels
|
Ingredients
For the dough
- 100-110 Gms all purpose flour/ Maida
- 1/2 Cup/Katori Lukerwarm Water
- 1 teaspoon sugar
- 1/2 teaspoon Salt
- 1 teaspoon Dry yeast
- 1-2 teaspoon Oil
For the Paneer Filling
- 100 gms Cottage cheese/Paneer Homemade Paneer
- 1 teaspoon Oil
- 5-6 leaves Basil
- 1/4 teaspoon Ajwain
- 1 medium tomato finely chopped
- 1 medium onion finely chopped
- 1 small Capsicum finely chopped
- 1 teaspoon Tomato Ketchup
- 1/2 teaspoon Pizza Sauce Optional
- 1/2 teaspoon Oregano
- 1 teaspoon Red chilli flakes
- 1/2 teaspoon Red chili powder optional. I like my filling spicy.
- to taste Salt
Ingredients
For the dough
For the Paneer Filling
|
|
Instructions
Making dough
- In a small Katori or a glass bowl, take 1/2 water. The water should be warm. Now add 1 teaspoon sugar and dissolve it completely.
- Once the water has become lukewarm, add 1 teaspoon of dry yeast. Make sure the water is lukewarm and not hot. I have used the measuring spoon. Mix it well and keep it aside for 10 minutes.
- After 10 minutes bubbles will come at the top and that means our yeast is ready.
- Now in a thali or a big mixing bowl. Take 100-110 gms of Maida and add salt. Mix the salt really well. Now using the yeast and water mixture, start making a dough.
- If require take more lukewarm water and knead a soft and smooth dough. The idea is to knead it for 8-10 minutes.
- After 8-10 minutes, add 1 teaspoon of oil and knead it again.
- Make a ball of this dough and keep it aside to rest for an hour. Cover this with a damp muslin cloth. Give some space for the dough to rise. Or else you can cover it with a thali too.
- After an hour, the dough is ready. It will double up the size.
- Now, punch the dough using your hands in order to remove the air and knead it again for about 5 minutes. Now the dough will be soft and all ready to roll.
Making Paneer stuffing
- In a kadhai, heat oil and add crushed basil leaves, ajwain and sauté this for a second. Now add chopped tomatoes and let it cook for a minute.
- Now add chopped onions, capsicum and cook all these together, till they become soft.
- now add salt, red chili flakes, oregano, pizza sauce, ketchup, and lal mirch powder. Adjust the spiciness according to your taste.
- Now add diced paneer and cook it for another minute.
- Switch off the gas and let it cool down completely.
Assembling the Parcels.
- Divide the dough into 4 equal parts. Using maida roll the dough into a round roti. It should be a bit thick.
- Now fold the roti like this. Apply water on the folded layer to seal it.
- Put the mixture at the center and take all the three ends, join them and seal at the top. Make sure to pinch the three ends and seal with water.
- Now make a mixture of milk and sugar, apply it to the parcels using a brush. This will give a beautiful color to the Parcels. Sprinkle oregano on top.
- Arrange these parcels on a baking tray and put it in a Microwave on a low rack - Convection mode - 180 degrees- 25 to 30 minutes
- Once down, brush it again with butter or ghee or the milk and sugar mix.
- Serve it hot. Paneer Zingy Parcels are ready.
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