T20 World Cup Special: How to make Ishan Kishan's favourite Chilli Paneer & Garam Paratha

Indian cricketer Isha Kishan made history with his innings at T20 World Cup 2026. The star wicketkeeper is a true foodie too, who has often expressed his love for Chilli Paneer and Paratha as his favourite dish. Here's how you can make it at home.

250 g paneer, 3 tbsp cornflour, 2 tbsp maida, salt & pepper to taste, water as required, oil for frying, 1 tbsp oil, 1 tbsp chopped garlic, 1 tsp chopped ginger, 2 green chillies, 1 onion, 1 capsicum, 1 tbsp soy sauce, 1 tbsp red chilli sauce, 1 tsp vinegar, 1 tsp tomato ketchup, ½ tsp black pepper, 1/2 cup water, 1 tsp cornflour, and spring onion

In a mixing bowl, add cornflour, maida, salt, pepper, and enough water to make a thick batter.

Add paneer cubes, coat them well and deep fry or shallow fry in a pan until golden and crisp.

For the gravy, heat oil in a wok and saute garlic, ginger, and green chillies.

Add onions and capsicum and stir-fry on high flame and make sure that veggies are slightly crunchy.

Add soy sauce, chilli sauce, vinegar, ketchup, and pepper and cook for 2 minutes.

Add water and cornflour slurry. Mix well and bring to a boil.

Add the fried paneer cubes and toss well. Top it with spring onions.

Now, knead the dough using flour, water, salt, and ghee.

Divide the dough into small balls and roll out parathas using a rolling pin and flour dust.

Cook the paratha on a preheated tawa using enough oil or ghee. Serve hot with Chilli Paneer.