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Grilled paneer wraps (kathi paneer rolls)

A grilled paneer wrap (kathi paneer rolls) on a plate

Grilled paneer wraps (kathi paneer rolls)

Name: Grilled paneer wraps (kathi paneer rolls)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 300g paneer; 150ml full-fat Greek yogurt; 30g ginger peeled and finely grated; 6 garlic cloves crushed; ¼ tsp carom seeds (ajwain; optional); ¼ tsp ground turmeric; ¾ tsp Kashmiri chilli powder; 1 tsp garam masala; 1 tsp mango powder (amchoor); 1 lime juiced; 3-4 tbsp sunflower oil; 1 small red onion finely sliced; 1 carrot coarsely grated; 1 green chilli deseeded and finely chopped; 1 lime juiced; 2 tsp caster sugar; 1 tbsp shredded mint leaves; 6-8 tbsp sunflower oil or melted ghee; 8 chapatis; 4 eggs lightly beaten; coriander relish to serve (see 'Goes well with', below)

Roopa Gulati

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Serves 4

Easy

Prep: 1 hr

Cook: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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Enjoy these omelette-coated chapati rolls as a snack or treat at Diwali. They're spread with coriander relish and stuffed with paneer seasoned with mango

Vegetarian

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Coriander relish

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Ingredients

Nutrition

Units:

MetricUS

For the paneer

300g paneer
150ml full-fat Greek yogurt
30g ginger

peeled and finely grated
6 garlic cloves

crushed
¼ tsp carom seeds

(ajwain; optional)
¼ tsp ground turmeric
¾ tsp Kashmiri chilli powder
1 tsp garam masala
1 tsp mango powder (amchoor)
1 lime

juiced
3-4 tbsp sunflower oil

For the salad

1 small red onion

finely sliced
1 carrot

coarsely grated
1 green chilli

deseeded and finely chopped
1 lime

juiced
2 tsp caster sugar
1 tbsp shredded mint leaves

For the bread

6-8 tbsp sunflower oil

or melted ghee
8 chapatis
4 eggs

lightly beaten
coriander relish

to serve (see 'Goes well with', below)

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Nutrition: Per serving

kcal1029
fat68g
saturates18g
carbs65g
sugars9g
fibre2g
protein40g
salt1.29g

Method

step 1

Tip the paneer into a heatproof bowl, cover with boiling water from the kettle and leave to soak for 10 mins to soften it. Drain and discard the water, then cut the cheese into three 2cm rectangles.
step 2

Mix the yogurt with the ginger, garlic, carom seeds (if using), turmeric, chilli powder, garam masala, mango powder and lime juice. Gently mix the spiced yogurt with the paneer and leave to marinate at room temperature for 30 mins. For the salad, combine the sliced onion with the grated carrot, green chilli, lime juice, sugar and mint. Set aside.
step 3

Heat the oil in a heavy-based frying pan over a medium heat and fry the paneer for 3-4 mins until softened, turning the pieces over occasionally with a fish slice. Remove from the heat, cover with a lid and set aside.
step 4

For the bread, heat a griddle or heavy-based frying pan over a medium heat and add 1 tsp oil or ghee. Put a chapati on the griddle and spoon over 1-2 tbsp of the beaten egg. Drizzle another 1 tsp oil or ghee around the edge of the bread and, using a fish slice, quickly flip the chapati over so the eggy side is facing downwards. Some of the egg will spill out as you turn it and can be scraped back under the chapati as it cooks. Cook for a minute, then remove the chapati from the pan and cook the remaining chapatis in the same way. Stack the bread, omelette-side up, and loosely wrap in foil to keep warm.
step 5

Arrange the omelette-chapatis on the counter and spread some coriander relish generously over the egg. Arrange four or five pieces of paneer in a row down the centre of each chapati and top with 1 tbsp of the salad. Roll the ‘roti’ around the filling and serve straightaway.

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