Paneer Roll/ Wrap
Ingredients
Paratha/ Chapati 4 nos
Stuffing
Paneer 100 gm
Capsicum 1 medium
Onion 1 medium
Tomato 1 medium
Pizza/ Pasta sauce 2 tbsp
Ginger Garlic paste 1 tsp
Crushed Black pepper 1 tsp
Salt 1 tsp (or according to taste)
Mixed Herbs 1 tsp
Paneer 100 gm
Capsicum 1 medium
Onion 1 medium
Tomato 1 medium
Pizza/ Pasta sauce 2 tbsp
Ginger Garlic paste 1 tsp
Crushed Black pepper 1 tsp
Salt 1 tsp (or according to taste)
Mixed Herbs 1 tsp
Oil 1 tbsp
Dip
Curd 1 tbsp
Green Chutney 1 tbsp
Method
- Take 1 tbsp oil in pan and heat on high flame.
- Add onion and fry until golden brown in color.
- Add Ginger garlic paste and fry.
- Add tomato and fry until soft.
- Add Pizza/ pasta sauce and fry for few seconds.
- Add capsicum mix well and reduce the flame to low.
- Cover the pan and leave for 2-3 minutes.
- Meanwhile cut paneer in small pieces (around 0.5 inch cubes).
- Now add Paneer, black pepper, salt and mix herbs and mix well.
- Cover and leave for another 2-3 minutes on low flame.
- Adjust the consistency (if gravy is too thick mix some water and boil once).
- Switch off the gas.
- Now for spread cum dip take curd in a small bowl, beat well and mix with chutney.
- Spread this paste over chapatis and stuff them with paneer and vegetables mixture.
- Roll and wrap in aluminium foil.
- Serve with dip and hot tea or coffee.
Tips
- This could be put in a tiffin for a quick and convenient outdoor meal.
If serving to kids, adjust salt and chili according to your child taste and tolerance. - Best for office, school or picnic.
- Vegan can use shortening instead of ghee.
- See more Indian Bread Recipe here.
“Be Vegetarian be Happy”
“Live and Let Live”
