Spicy masala of Paneer wrapped in a chapatti or paratha treats taste buds very well. The grated paneer is stuffed in these wraps and sautéed in masala. Making of it includes 3 steps, i.e. masala filling making, chapati or wrap making, and making the roll. Preparation takes 10 minutes while making takes 25 minutes of time serving 2 people or 4 rolls.
Ingredients:
For Chapati or Wrap:
Maida or whole wheat flour or all-purpose flour – ¾ cup + ¼ cup
Oil – 2 tsp
Milk – As per requirement
Salt – As per requirement
For Filling:
Crumbled or grated paneer – 1 cup
Finely chopped coriander leaves – 2 tbsp
Finely chopped medium sized onion – 1
Finely chopped green chilli – 1
Ginger garlic paste – ½ tsp
Cumin seeds – ½ tsp
Garam masala – ½ tsp
Red chilli powder – ½ tsp
Coriander powder – 1 tsp
Tomato ketchup – 2 tsp
Salt
Oil – 1 tsp
For Roll:
Grated cheese cubes – 2 (optional)
Chopped lettuce or shredded cabbage
Green chutney – 4 tsp
Oil
Method:
1. In a large bowl add ¾ cup flour, 2 tsp oil and pinch of salt. Knead it into a smooth dough with some milk.
2. Cover it with a muslin cloth and keep it aside for 10 – 15 minutes. Like you make chapatti, make small balls with the dough and roll them to make thin circular chapatti or paratha of about 5 – 6” diameter.
3. Make chapathis on a pan till they turn light brown. Put all of them in a plate and cover to prevent drying.
4. Heat some oil in a small pan on low heat. Add cumin seeds and when they start crackling, add onions and sauté till they turn light brown. Now add ginger-garlic paste and continue sautéing for 30 sec more.
5. Now add red chilli powder, garam masala, coriander powder, coriander leaves, tomato ketchup, and green chillies. Mix all of them well.
6. Remove the pan from the stove and add crumbled paneer with some salt to taste mixing well. Now divide this filling into four parts.
7. Take a pan and heat it over medium flame. Add a teaspoon of oil and reheat the paratha or chapatti for 20 – 30 sec.
8. Take a chapatti in a plate and spread a teaspoon of green chutney evenly to one side of it. Take one portion of the filling over it at the center of the chapatti and spread lengthwise. Add 1 – 2 tsp grated cheese and ¼ cup chopped lettuce over it. Roll the chapatti into a cylindrical shape and serve with tomato and chilli chutney and a plate of tomato basil salad if possible.