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We hope you got benefit from reading it, now let’s go back to paneer wrap recipe. To make paneer wrap you need 20 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Paneer Wrap:
- Provide as needed Whole Wheat Flour or Maida (all purpose flour)
- Take 2 teaspoon Oil
- Take as needed Milk
- Provide to taste Salt
- Use Ingredients For Roll Filling
- Provide 1 cup crumbled or grated Paneer
- Take 2 tablespoon finely chopped Coriander Leaves
- Take 1 medium Onion finely chopped
- Use 1 Green Chilli finely chopped
- Take 1/2 teaspoon Ginger Garlic Paste
- Provide 1/2 teaspoon Cumin Seeds
- You need 1/4 teaspoon Garam Masala Powder
- Get 1/2 teaspoon Red Chilli Powder
- Use 1 teaspoon Coriander Powder
- You need 2 teaspoon Tomato ketchup
- You need to taste Salt
- Get 1 teaspoon Oil
- Prepare Ingredients For Roll
- Get 2 Cheese Cubes grated (optional)
- Prepare 1 Cup chopped Lettuce or Shredded Cabbage
Steps to make Paneer Wrap:
- Take 3/4 cup wheat flour, 2 teaspoons oil and salt in a bowl. Add milk as needed and knead smooth dough similar to chapati or paratha dough. - Cover the dough and rest it for 10-15 minutes. After 15 minutes, knead the dough again and divide it into 4 equal portions. Give ecah portion a shape of ball. Take 1/4 cup dry wheat flour in a plate for dusting. Coat each ball with dry wheat flour and roll it out on roti making board into a thin circular chapati or paratha having 5-6 inch circle
- Heat the tava over medium flame. When it is hot, place rolled chapati on it and cook until light brown spots appear on both sides. - Trasfer it to a plate and cover with a lid to avoid drying (or put it in a roti container). Do the same process for remaining dough balls. Make sure that chapati wrap is not over cooked, as it will be re-heated again at the time of making rolls.
- Heat 1-teaspoon oil in a small pan over low flame. 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 chilli powder, coriander powder, garam masala powder, tomato ketch up, coriander leaves and green chilli; mix well. - Turn off the flame. Add crumbled paneer and salt to taste, mix well. Filling for roll is ready; divide it into 4 equal portions.
- At the time of serving, heat tava on medium flame and place previously cooked chaapti over it. Spread 1/2 teaspoon oil on both sides and cook for 20-30 seconds on each side. - Take re heated chapati in a plate and spread 1-teaspoon (or to taste) green chutney evenly over it. Put one portion of filling in the center and spread it lengthwise. Sprinkle 1-2 teaspoons grated cheese and 1/4 cup chopped lettuce over it. Wrap chapati tightly around stuffing to make a long cylindrical roll.
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