Paneer Wraps. (Amar D. Gupta | Siliconeer)

A healthy snack that can be prepared at short notice. Chef Sanjay Patel shows how. (Lifestyle, #IndianFood, #PaneerWraps)


For Roll Filling:

  • 1 cup crumbled or grated paneer
  • 2 tbsp finely chopped coriander leaves
  • 1 medium onion, finely chopped
  • 1 green chili, finely chopped
  • ½ tsp ginger-garlic paste
  • ½ tsp cumin seeds
  • ½ tsp garam masala
  • ½ tsp red chili powder
  • 1 tsp coriander powder
  • 2 tsp tomato ketchup
  • salt to taste
  • 1 tsp cooking oil

Ingredients For Roll:

  • 2 cheese cubes, grated
  • 1 cup chopped lettuce or shredded cabbage
  • 4 tsp green chutney
  • cooking oil for shallow frying
  • 4 naan bread


Making Crumbled Paneer Filling:

Heat 1 tsp cooking oil in a small pan on low heat. Add cumin seeds; when they start to crackle, add finely chopped onion and sauté until it turns light brown. Add ginger-garlic paste and sauté for 30 seconds.

Add red chili powder, coriander powder, garam masala, tomato ketchup, coriander leaves and green chili; mix well.

Remove pan from flame and add crumbled paneer and salt to taste, mix well. Filling for roll is ready; divide it into 4 equal portions.

Making Paneer Rolls:

At the time of serving, heat tava on medium flame and grease it with 1 tsp cooking oil. Re-heat the naan for 20-30 seconds on both sides.

Take re-heated naan to a plate and spread 1 tsp (or to taste) green chutney evenly over it. Put one portion of filling in the center and spread it lengthwise. Sprinkle 1-2 tsp grated cheese and ¼ cup chopped lettuce over it. Wrap naan and serve.