Paneer-N-Cheese Roll Video by Tarla Dalal

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The versatility of paneer never ceases to amaze me! cooking the paneer in this lip-smacking marinade imparts a delicious feel to the wrap. The salads as well as the special garlic aioli sauce spread on the paneer make this worthy of a connoisseur's attention.

  

Recipe Description for Paneer N Cheese Roll (wraps and Rolls)

Preparation Time: 
Cooking Time: 
Makes 4 rolls
Show me for rolls


Ingredients


For The Roti
1 cup whole wheat flour (gehun ka atta)
1 tbsp oil
a pinch of salt
whole wheat flour (gehun ka atta) for rolling

To Be Mixed Into A Marinade
3/4 cup fresh curds (dahi) , whisked
2 tsp garlic (lehsun) paste
1 1/2 tsp green chilli paste
1 tsp cornflour
1/2 tsp roasted cumin seeds (jeera) powder
1/2 tsp cardamoms powder
1 tsp white pepper powder
salt to taste

For The Paneer and Vegetable Filling
1 cup paneer (cottage cheese), cut into 25 mm (1") cubes
1/2 cup onions, cut into 25 mm (1") cubes
1/2 cup capsicum, cut into 25 mm (1") cubes
1 tbsp oil for cooking

To Be Mixed Into Garlic Mayo
1/2 cup mayonnaise
2 tsp garlic (lehsun) paste
1/4 tsp white pepper powder

Other Ingredients
2 cups shredded cabbage
2 tsp chaat masala
4 tbsp grated processed cheese

Method
For the roti
  1. Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
  2. Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour.
  3. Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside.

For the paneer and vegetable filling
  1. Combine the paneer cubes, onion cubes, capsicum cubes and the marinade in a bowl and toss gently. Keep aside to marinate for 15 to 20 minutes.
  2. Heat a non-stick tava (griddle) and cook the marinated paneer and vegetable filling on a medium flame for 8 to 10 minutes. Keep aside.

How to proceed
  1. Just before serving, warm a roti on a non-stick tava.
  2. Place the roti on a clean dry surface and place 1/4th of the paneer and vegetable filling in a single row in the centre of the roti.
  3. Arrange 1/4th of the cabbage over it.
  4. Sprinkle 1/2 tsp of chaat masala and 1 tbsp of cheese over it.
  5. Finally spread 2 tbsp of garlic mayo over it and roll up the roti tightly.
  6. Repeat with the remaining ingredients to make 3 more rolls.
  7. Serve immediately.
RECIPE SOURCE : Wraps and RollsBuy this cookbook