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.