Zingy Parcel
Talk about baking something impromtu! These zingy parcels were made without any sort of advance planning. A friend invited us for dinner and I was short on time for making a dish to take along. So I instantly checked my pantry and the refrigerator thinking… what do I have? what can I make? And suddenly the thought of making zingy parcel struck me!
I took 5 minutes to browse some recipes online, but I realised I neither have the time nor the ingredients to make the harissa sauce or pizza sauce or whatever other items were mentioned in the recipes. So just decided to go ahead with my gut feeling and whatever I had on hand.
The only essential ingredient I didn’t have was paneer so I quickly ordered it online. Swiggy Genie to the rescue 🙂 :-). In the meantime, I started working on the dough. After setting the dough aside to rise, I made the filling. The paneer had thankfully arrived by then. I made the sauce thereafter. I was thinking on my feet and also worrying about the mess I was creating because obviously I hadn’t done any preparation. But somehow everything fell into place. And when those beautiful parcels came out of the oven I was totally delighted!
So make these delicious zingy parcels and enjoy with a drink or a hot soup. Turn them into a healthy snack by using whole wheat flour instead of all purpose flour. Use veggies and sauces of your choice if you wish to experiment!
If you try out this recipe do post your comments on my blog. You can also post on Instagram and tag me @my.loaf.story
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Zingy Parcels
Equipment
- OTG
- Baking tray
Ingredients
For the Dough
- 500 grams All Purpose Flour
- 2 tbsp Sugar
- 1⅛ tsp Salt
- 2¼ tsp Instant Dry Yeast
- 4 tbsp Milk Powder
- 3 tbsp Extra Virgin Olive Oil
- ½ tsp Chilli Flakes
- ½ tsp Oregano
- 1¾-2 cups Water (approx 420 – 480 ml)
- 2 tbsp melted Butter for brushing the parcels before baking
For the Filling
- 200 grams Paneer (cottage cheese)
- 1 cup Chopped onion approx 3 medium sized onions
- ½ cup Chopped capsicum 1 medium sized capsicum
- 1 tbsp Extra Virgin Olive Oil
- 1½ tsp Oregano
- 1½ tsp Chilli Flakes
- ½ tsp Dried Basil
- 1 tsp Chilli Powder
- Salt to taste
- 2 cubes Amul Cheese / Mozarella (grated) optional
For the Sauce
- 50 grams Eggless Mayonnaise
- 50 grams Tomato ketchup
- 30 grams Southwest Chipotle Sauce
- 1 tsp Crushed Garlic
- ½ tsp Dried Basil
- ½ tsp Oregano
- ½ tsp Chilli Flakes
Instructions
How to make the filling
- Dice the paneer into small cubes.
- Heat oil in a pan. Saute chopped onions for 3-4 minutes and then add the chopped capsicum. Continue to saute till the onions and capsicum turn soft. Then add the paneer. Mix gently.
- Season with salt, chilli powder, oregano, chilli flakes and basil.
- Set aside to cool
How to make the sauce
- Just weigh / measure and mix all the ingredients in a bowl. Adjust seasoning according to taste.
How to make the dough and the zingy parcels
- Put all the ingredients (excluding water and olive oil) in a big mixing bowl and mix well.
- Add lukewarm water little by little to your mixing bowl and mix till you get a shaggy dough. Be careful while adding water. So first add 1 cup of water and go slow while adding the 2nd cup.
- Add 1 -1.5 tbsp olive oil and start bringing the dough together. I usually add the remaining olive oil during the kneading process – to help with the stickiness as also to not end up adding more olive oil than stated in the recipe.
- Transfer this dough to a kneading surface and knead for 10 – 12 minutes using the stretch and pull method. Add the remaining olive oil here to help you with the kneading process. The dough will be sticky. Don't be tempted to add flour. Keep kneading till the dough turns into a smooth, soft dough.
- Form this dough in the shape of a ball, tucking the ends beneath. Place it in a well oiled bowl and move the dough around a bit so that it gets oiled as well. Cover the bowl with a damp cloth or with a cling wrap and keep it in a warm place. Allow it to double in size (usually takes an hour).
- Once doubled, punch the dough to release the gases and knead for a minute or two
- I made portions of 50 grams each and was able to get 18 portions. Cover these with a damp cloth so that they don't dry out.
- Sprinkle a little maida on your counter. Take one portion and roll it in a round shape like a poori/disc
- Fold the sides to make a triangle as shown in the pics.
- Like this 🙂
- Apply approx a tsp of sauce in the centre portion. then place a tbsp of the filling.
- Now fold the sides, as if to form a parcel. Bring the 3 edges together, let them overlap in the center, and seal them together. You can wet your fingers very slightly, so as to help you seal the ends. Don't use / sprinkle too much water.
- Repeat with the other portions. Line them in a greased baking tray. (I have used a 11" by 11" tray). It took me a while to make 18 parcels. So after they were all ready, I started to preheat my oven at 180 degrees Celsius for 15 minutes.
- Before putting the tray in the oven, brush the parcels with a little butter and sprinkle oregano and chilli flakes.
- Bake for 20-22 minutes till the parcels turn golden brown in colour.
- Remove the tray and after 5 minutes remove the parcels and place on a wire rack to prevent sogginess.
- These taste best when eaten warm!!
Notes
- You can use your choice of chopped veggies in the filling.
- You can use pizza sauce instead of ketchup. You can also reduce the amount of southwest chipotle and increase the amount of mayo. Just make sure that the final sauce is of a thick consistency. If it’s too watery, your parcels will become very soggy and may not hold their shape.
- You can use herbs/ seasoning of your choice. Oregano and chilli flakes are usually available at home and add a good flavour.
- If your oven has hot spots, rotate the tray after 15 minutes to ensure even baking.
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Hello! Thanks for sharing this recipe!
1. I tried it with whole wheat flour as I didn’t have maida. I also halved the amount.
2. You’re so right about using water judiciously, I added just a tad bit more and being atta it became difficult for me to knead it. Finally I just left it on its own!
3. I used an Indian type filling with homemade paneer in onion tomato dry gravy almost like a paneer bhurji.
4. Also instead of the triangle parcel I stuffed it like we do in a paratha ball..
Minor changes to the recipe, but it tasted UH-MAZING! the bread was not doughy or dense inspite of being atta , and was very soft and fluffy. I had made it for a tiny get together with my neighbors and each one of them complimented me on it! I loved how your measurements and instructions are spot on and each detail is mentioned (eg watch out when adding water).
Thanks once again! Loved the recipe and can’t wait to try again!
Thank you so much!! It’s lovely to get a feedback and to know that the recipes are easy to understand and follow. And yes, one can easily modify the filling as per availability of ingredients, just make sure that the filling is not too watery.
While kneading, you can add a teaspoon or two of flour to help you with the stickiness(just in case you have added little extra water). Also, grease the kneading surface and your palms with a little oil. That helps too. You will get a judgement of water with experience 🙂