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Veg Zingy Parcels are a fusion snack that combines the crunch of a golden crust with the burst of spicy, zingy vegetable filling inside. Inspired by the Domino’s favorite, these parcels are prepared at home using everyday ingredients. The stuffing usually has a mix of capsicum, onion, corn, and some cheese, all tossed in a spicy-tangy sauce.
The dough is soft and slightly chewy, and when baked or air-fried, it forms a crispy golden-brown layer. What makes it “zingy” is the combination of chili flakes, oregano, and a dash of hot sauce mixed into the filling. The result is a snack that balances spice, tang, and creaminess.
Veg Zingy Parcels are versatile. You can stuff them with other vegetables of choice or even add paneer or tofu for extra protein. They pair perfectly with ketchup, garlic dip, or cheesy sauces. They are great for house parties, kids’ snacks, or as a starter before dinner.
Prepare the Dough:
In a bowl, mix yeast, sugar, and 2 tbsp warm water. Let it rest for 5 minutes until frothy.
Add flour, salt, and oil. Mix and knead into a smooth dough using warm water as required.
Cover and rest for 1 hour until the dough doubles in size.
Make the Filling:
Heat oil in a pan. Add onions and sauté until slightly golden.
Add capsicum, corn, and green chili. Cook for 2–3 minutes.
Add ketchup, chili sauce, oregano, chili flakes, and salt. Mix well.
Turn off the heat and let it cool. Add mozzarella cheese and mix.
Shape the Parcels:
Punch down the risen dough and divide it into 6 equal balls.
Roll each ball into a small circle (about 3–4 inches).
Place 1–2 tbsp filling in the center.
Fold the dough from four sides to make a square parcel. Pinch the edges to seal well.
Bake or Air Fry:
Preheat oven to 180°C (350°F).
Place parcels on a greased tray. Brush with a little oil or butter.
Bake for 15–18 minutes until golden brown. (Air fryer: 12–14 minutes at 180°C).
Serve:
Serve hot with ketchup, cheesy dip, or garlic mayo.
Ensure the filling cools before stuffing to prevent soggy dough.
Seal the parcels tightly to avoid cheese leaking out during baking.
For a healthier version, use whole wheat flour instead of maida.
Brush with garlic butter after baking for extra flavor.
Add paneer cubes or mushrooms for a protein-rich variation.
Yes, you can cook them on a hot tawa with a lid on low flame until golden on both sides, though the texture will be less crispy.
Keep them in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven before serving.
Yes, shape the parcels and freeze before baking. When needed, bake directly without thawing, adding 2–3 extra minutes.
Yeast gives the authentic soft-chewy texture, but you can use baking powder (½ tsp) and baking soda (¼ tsp) with curd (2 tbsp) as a substitute.
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