Pahadi Paneer Tikka Wrap

Tarla.Dalal's picture

Jan. 02, 2017

Paneer and onions marinated in a delectable curd and mint based marinade, makes this an irresistible tikka! the key to ensuring that the marinade doesnt slide off the tikkas is to use hung curds and don't miss out the use of cornflour. Wrap the tikkas with a handful of onion rings sprinkled with chaat masala for a simple yet delicious combo!

Ingredients

Shredded cabbage 1/2 Cup (8 tbs)
Garlic mayonnaise 2 Tablespoon
Carrot 1/2 Cup (8 tbs)
Onion rings To Taste
Chaat masala To Taste
Roti 4
Oil 4 Tablespoon
For the paneer tikkas:
Paneer cubes 16
Capsicum cubes 16
Onion cubes 16
For the pahadi marinade:
Mint leaves 1 Cup (16 tbs) , chopped
Coriander 1/2 Cup (8 tbs) , chopped
Hung curd 3 Tablespoon
Cumin seeds 1 Teaspoon
Green chillies 1 Tablespoon
Lemon juice 1 Teaspoon
Salt To Taste
Fresh cream 1 Tablespoon
Cornflour 1 Tablespoon

Directions

GETTING READY:

For the pahadi marinade:

1. Combine all the ingredients, except the fresh cream and cornflour, and blend in a mixer to a smooth paste, without using water.

2. Transfer the mixture in a deep bowl, add the fresh cream and cornflour and mix well using a whisk. Keep aside.

MAKING:

For the paneer tikkas:

2. Combine the pahadi marinade, paneer cubes, capsicum cubes, onion cubes in a deep bowl and toss gently. Cover it with a lid and keep aside to marinate for 10 minutes.

3. On a satay stick, arrange 4 pieces each of capsicum, paneer and onion cubes alternatively.

4. Repeat with the remaining ingredients to make 3 more satays.

5. Heat a non-stick tava (griddle), grease it with little oil and cook the satays on a medium flame using little oil or till the paneer is golden brown in colour from all sides. Keep aside.

ASSEMBLING:

6. Place a roti on a clean, dry surface, spread ½ tbsp of garlic mayonnaise evenly over it, Put 1½ tbsp of cabbage and carrot in the center, slide 1 paneer tikkas from 1 satay stick in a single row in the centre of the roti, put few onion rings and finally sprinkle little chaat masala evenly over it.

7. To roll, fold the two opposite ends of the roti over the stuffing.

8. Start rolling the roti from one open end over the 2 folded sides.

9. Roll the entire roti tightly and wrap a tissue paper around it.

10. Repeat step 1 to 4 to make 3 more wraps.

SERVING:

11. Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 615Calories from Fat 196

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 248 mg10.33%

Total Carbohydrates 100 g33.3%

Dietary Fiber 21 g84%

Sugars 40 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet