Easy Paneer Wraps (Impression)
Soft wheat wraps stuffed with spiced paneer, minty chutney, and crunchy salad veggies.
# Liste des ingrédients:
→ Marinade
01 -
200 grams paneer (Indian cottage cheese), diced
02 -
1 teaspoon lemon juice
03 -
Black salt or rock salt as per taste
04 -
1 teaspoon Kashmiri red chili powder
05 -
¼ teaspoon chaat masala (optional)
06 -
½ teaspoon dry mango powder (amchur)
07 -
½ teaspoon garam masala
08 -
½ teaspoon ground cumin
09 -
½ teaspoon ground coriander
10 -
¼ teaspoon ground turmeric
11 -
¼ teaspoon carom seeds (ajwain)
12 -
½ tablespoon ginger-garlic paste
13 -
6 tablespoons thick yogurt or Greek yogurt
→ Green Chutney
14 -
½ teaspoon roasted cumin powder
15 -
2 tablespoons Greek yogurt or hung yogurt
16 -
¼ teaspoon dry mango powder or ½ teaspoon chaat masala
17 -
1-2 garlic cloves
18 -
2.5 cm ginger piece, chopped
19 -
½ teaspoon sliced green chili
20 -
½ cup mint leaves, fresh
21 -
½ cup coriander leaves, fresh
→ Roti Dough
22 -
Oil or ghee for cooking
23 -
½ cup water (as needed)
24 -
½ tablespoon oil
25 -
¼ teaspoon salt
26 -
1 cup whole wheat flour
→ Vegetable Filling
27 -
2 tablespoons oil to sauté paneer
28 -
Salt as required
29 -
1 teaspoon lemon juice
30 -
1 teaspoon chaat masala
31 -
¼ teaspoon Kashmiri red chili powder
32 -
⅓ cup thin onion strips
33 -
⅓ cup thin strips of bell pepper
34 -
⅓ cup grated carrots
35 -
⅓ cup shredded cabbage
# Étapes de préparation:
01 -
Mix everything listed under marinade, but don’t add the paneer just yet. Adjust the salt after tasting. Toss in the paneer cubes and coat them real good. Set this aside to soak up the flavors for 30 minutes. If you’re leaving it longer, pop it in the fridge.
02 -
Throw in coriander leaves, mint leaves, green chilies, ginger, garlic, mango powder, and roasted cumin into a grinder. Add a little water if it’s not blending. Once pasty, put in the yogurt and give it one last blend until smooth. Scoop out into a small bowl and put it aside.
03 -
Toss the onions, carrots, cabbage, and bell peppers into a mixing bowl. Add salt, lemon juice, and chaat masala. Stir gently till everything’s covered, then leave it alone for a bit.
04 -
Put together wheat flour, a pinch of salt, and some oil in a bowl. Slowly pour in water and start kneading. Keep at it until the dough comes out soft and smooth. Cover and let it sit for around 20-30 minutes.
05 -
Cut up the dough into equal rounds. Roll each ball into a thin sheet using flour to prevent sticking. Heat a skillet until it’s sizzling. Toast the roti until you see light brown spots, brushing each side with a bit of oil once you flip it. Store them wrapped up to keep warm.
06 -
Heat some oil in a non-stick or seasoned pan over low-medium heat. Drop the marinated paneer, marinade and all, into the pan. Stir frequently for 4 minutes until the marinade thickens and the paneer softens up. Take it off the heat.
07 -
Spread a generous layer of green chutney over a roti. Place the cooked paneer pieces down the middle. Pile on your veggies and roll it tightly into a wrap. Use foil or paper to hold the bottom if you want to keep things tidy.
08 -
Enjoy these paneer rolls hot with extra chutney or even ketchup for dipping.
# Informations complémentaires:
01 -
For lunchboxes, wrap the entire roll with foil, and skip the raw chutney and veggies.
02 -
Stick to a non-stick pan or one that’s well-oiled so paneer doesn’t stick.
03 -
Cooking the paneer slow and steady avoids making it rubbery!