Saturday, November 23, 2013

Paneer Wrap

Recently, I saw these Roti Wraps in the frozen food aisle in my Indian store and decided to try them out.  On our trip to Kolkata, we feasted on Kati Rolls and these seemed like the ideal covering for something like that. They look like thinner versions of laccha paratas and are the right size to make wraps.

Both my kids are big fans of paneer.  I don’t like paneer at all, and my husband doesn’t eat it either.  So, with my oldest away at college, it is difficult to use up the block of paneer that I get from my Indian store, before it gets spoiled.  I try to find different ways to use it so that my younger son ends up having a variety of dishes using his favorite ingredient, and we don’t end up with a ton of leftovers.

Paneer Wrap

The Roti Wraps gave me the idea to make paneer wraps.  The minute I say "paneer wrap" my younger son’s eyes light up.  It is now one of his favorite things to have for dinner or weekend lunch (after Italian or Mexican).  I wish he would take these to school though. 

His standard lunch on school days is bagel with cream cheese, a green apple, a belVita bar, and some Cheez-its.  He will not take anything that requires warming up, or something that needs silverware.  He claims that he has to be able to walk/run around with his food, because sitting down to eat is SO not done.

Paneer Wrap

A couple of weeks ago, I was trying out different lunch options for him.  This was more because I was getting bored packing the same thing everyday, than him complaining about it.  While potato sandwiches and veggie burger passed muster, the paneer wrap failed.  He felt that these wouldn’t taste as good when they are cold, and I tend to agree with him.  It tastes great hot off the tawa though.

Here is what you need:

(to make 4 wraps)

  • 2 tsp oil
  • ½ tsp jeera (cumin seeds)
  • ½ large onion, thinly sliced
  • 2 green chilies, slit
  • ½ tsp. chili powder
  • ¼ tsp. turmeric
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • ¼ green bell pepper, thinly sliced
  • ¼ red bell pepper, thinly sliced
  • ¼ yellow bell pepper, thinly sliced
  • ½  block of paneer , cut into strips
  • salt to taste
  • cilantro for garnish
  • 4 roti wraps. plain rotis or tortillas
  • some oil to make the wraps crispy

Here is how I made it:

For the filling:

  1. Heat oil in a sauce pan.  Add cumin seeds
  2. When the seeds change color, add the onions and green chilies.  Sauté for a few minutes.
  3. Add the chili powder, turmeric, cumin powder,  and coriander powder.  Mix well.
  4. Add the peppers and salt. Sauté for five minutes.
  5. Now add the paneer.  Toss to blend well.  Cook on low heat for about 5 minutes so that the paneer absorbs all the flavors.
  6. Garnish with cilantro.

To make the wraps:

  1. Thaw the roti warps (if you are using them).
  2. Place a few spoonfuls of the filling in the center of the wrap/tortilla.
  3. Fold one side in a little and roll like you are making a burrito.  Poke a toothpick into the wrap to keep it from unraveling.
  4. Heat a tawa or a sauce pan.  Drizzle it with a little oil.
  5. Place the wraps on the hot tawa and let them get crispy on one side.  Flip them over and let them get crispy on the other side too.

Serve hot with chutney, ketchup, or just like that.

1 comment:

  1. These paneer rolls are a delight for vegetarians. I know a lot of people who'd love it. Its crazy what you can roll between tortillas and make them look gorgeous. Panner Roll


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