Paneer Wrap

Paneer i.e Cottage Cheese can be used to make a variety of tasty dishes. Another added bonus is that its high in protein. 

    Using non-stick cookware, grilling the Paneer or cooking it in a microwave are all great and healthy options to cook Paneer instead of deep frying it. 

    This Paneer Wrap dish is perfect to curb your evening hunger pangs. It needs a bit more prep but its worth the effort.
    Time Taken:

    Prep. Time: 30-45 mins

    Cooking Time: 15-20 mins

    Serves: 2

    For the wrap:

    • 100-200 grams wheat flour
    • Water as required
    • A pinch of salt
    • 1-2 tsp oil

    For the filling:

    • 150-200 gms Paneer cubes
    • 1 diced capsicum
    • 1 medium sized tomato, de-seeded and diced
    • 1 diced onion
    • 3-4 tbsp Greek yoghurt
    • 1/2 tsp Turmeric Powder
    • 1 tsp Red Chilli Powder
    • 1 tsp Coriander Powder
    • 1 tsp Cumin Powder
    • 1 tsp Dry Mango Powder
    • 1 tsp Chaat Masala Powder
    • 1/2 tsp Garam Masala Powder
    • 2-3 tsp Ginger-Garlic Paste
    • Salt as required
    • Oil for shallow fry

      For Mint Chutney:

      • 1.5 cups Mint Leaves
      • 1 cup Coriander Leaves
      • 1 small onion chopped
      • 1/2 inch ginger, chopped
      • 3-4 garlic cloves
      • 2-3 tbsp yoghurt
      • 1 tsp Dry Mango Powder
      • 1 tsp Chaat Masala Powder
      • 1 tsp Cumin Powder
      • Salt as required


      1. To make the wrap, use the kitchen slab or a bowl to prepare the dough. Add a pinch of salt to the wheat flour. Slowly pour required amount of water to prepare a nice soft dough. Ensure that you do not put too much water at one go, or else the dough will turn out to be sticky. In that case add extra flour to bring it to a right consistency. Add 1-2 tsp oil in this dough and knead it. Adding oil makes the dough soft. 
      2. Set the dough aside. Cover it with cling film or muslin cloth. 
      3. Now prepare the filling for the wrap by marinating Paneer, Capsicum, Onion and Tomato dices in a mixture of yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder, garam masala and chaat masala powder for about 30 to 45 mins.
      4. To prepare the mint chutney, in a mixer, grind mint leaves, coriander leaves, chopped onion, ginger and garlic cloves into a smooth paste. Now in another bowl, add yogurt, salt as required, Chaat masala powder, dry mango powder and Cumin Powder. Now add the grinded mixture into this bowl and mix it well. The chutney is ready.
      5. To prepare the wrap, separate the dough into small portions. Make round balls of it and flatten these balls with the help of a rolling pin into a round shape like a tortilla or flatbread/Rotis as Indians call it.
      6. In a flat pan, put the flatbread and toast it for about 2 mins on each side. 
      7. Now in a nonstick pan, add required amount of oil to shallow fry the marinated mix of paneer, capsicum, onion and tomatoes. Cook it for 7-8 minutes. 
      8. Finally, its time to assemble the wrap. First take the flatbread and spread the mint chutney generously on top of it. Now put the paneer filling on one side and roll the flatbread. 
      9. Paneer Wrap or Paneer Kathi Roll as its known in India is ready to serve with tomato sauce and mint chutney.

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