Schezwan Paneer Pita Pockets

pita pockets filled with paneer served with a bowl of lettuce

5 from 8 votes

Delicious Schezwan paneer filled in whole wheat pita bread! Be it for lunch or dinner, these customizable pita pockets are kid-friendly, easy to make, and irresistible.

Prep Time5

Cook Time25

Total Time30

Course: Entree

Cuisine: Fusion, Indian

Keyword: paneer pita pockets

Servings:

Calories: 443kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1tsp=5ml;

1 tbsp oil
¾ cup onion heaped cup, chopped. Approx 120 grams
1 cup green bell pepper chopped. Approx 110 grams
¾ cup tomato chopped. Approx 115 grams (1 tomato)
2 tbsp Schezwan chutney store-bought
¾ tsp salt or to taste divided
1 tsp sugar optional
1 tsp soy sauce
¼ cup cilantro chopped
4 to 4.5 oz paneer chopped into cubes, approx 125 grams,2 soaked in hot water for 20 mts.
2 pita bread toasted
½ cup lettuce chopped

Instructions

Heat a pan or wok and add the oil. When the oil is hot, add the chopped onion and saute until the onion is soft and translucent.
Now add the chopped bell peppers and half of the salt measure and cook for a minute.
Then add the chopped tomatoes and mix. Cover and cook for 3 to 5 minutes until the tomatoes are soft and mushy.
Add the Schezwan chutney, sugar, remaining salt, and soy sauce. Mix well and cook for a minute.
Now add the paneer and mix well. Add the cilantro and cook for 3 to 5 minutes over medium-low heat. And turn off the heat. The filling is ready.
Toast the pita bread on a pan and cut it in half. Open one half and first add some lettuce and then add the Schezwan paneer and enjoy immediately.

Video

Notes

As always, adjust the salt and spices to taste.
I have tried this recipe with gluten-free and vegan pita bread. This measure is sufficient for three to four small pita pockets or two to three regular pita pockets.
If you like raw and crunchy bell peppers, add them after sauteing onions with paneer instead of adding them after sauteing onions. We prefer them slightly cooked and tender, so add them initially. The bell peppers don't go mushy or overcooked even in this method. I do understand personal preference plays a significant role. So add it as per your liking.
Soaking the paneer in hot water helps to soften it. If you are using homemade paneer, you can skip that step.
Substitutions
Instead of paneer, you can use tofu, mushrooms, cauliflower, potato, or beans.
You can use colored bell peppers instead of green ones and baby spinach or any salad greens instead of lettuce.
As mentioned above, you can use gluten-free pita bread too.

Nutrition