Thai Satay Mushroom Paneer Wrap

by Tarla Dalal

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Added to 12 cookbooks This recipe has been viewed 27787 times

A roomali roti wrap with a right balance of flavours arising from mushrooms, peanuts, chick peas, lemon grass and khimchi salad.

Thai Satay Mushroom Paneer Wrap recipe - How to make Thai Satay Mushroom Paneer Wrap

Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 2Makes 2 rolls
Show me for rolls

Ingredients

4 paneer (cottage cheese) cubes
4 mushrooms (khumbh)
1 capsicum , cut into square pieces
soy sauce to taste
2 rumali rotis

To Be Mixed Together For The Hot Garlic Sauce
1/2 cup boiled kabuli chana (white chick peas) paste
2 tsp green chilli paste
1 tsp sugar
2 tsp garlic (lehsun) paste
2 tsp lemon juice
salt to taste

For The Peanut Sauce
1/4 cup roasted peanuts , ground to a smooth paste
1 tsp oil
1 tsp cumin seeds (jeera)
1 tsp onion paste
1 tsp ginger (adrak) paste
1 tsp lemongrass (hare chai ki patti) paste
1 tsp cornflour dissolved in 2 tbsp water
1 cup coconut milk
1/2 tsp kashmiri chilli powder
1 tsp sugar
salt to taste

To Be Mixed Together For Khimchi Salad
1/2 cucumber , cut into thin strips
1/2 carrot , cut into thin strips
1 white radish (mooli) , cut into thin strips
1/2 cup shredded cabbage
2-3 basil leaves
1/2 tsp chilli powder
1 tsp vinegar
salt and sugar to taste

Method

For the peanut sauce

Heat the oil in a deep pan and add the cumin seeds.
When the seeds crackle, add the lemon onions, ginger and lemon grass paste and sauté for few minutes.
Add the peanut paste, cornflour mixture, coconut milk, sugar and salt and a little water, mix well and bring to boil.
Simmer till the sauce thickens, while stirring continuously. Keep aside to cool.

How to proceed

Dip the paneer and mushrooms in the soya sauce, drain and alternately skewer the mushrooms, paneer and capsicum onto 2 skewers.
Grill over a barbeque, alternatively you can cook them on a non-stick pan.
Place a roomali roti on a clean dry surface and slide the paneer satay from 1 satay stick in a single row in the centre of the roti, gently using a knife.
Spread half the peanut sauce and hot garlic sauce over the paneer satay.
Arrange ½ the khimchi salad over it and roll it up tightly.
Repeat with the remaining ingredients to make 1 more wrap.
Wrap a tissue paper around each wrap and serve immediately.

Handy tip:

To make ½ cup boiled kabuli chana paste, soak 1/3 cup of raw kabuli chana overnight. Next day, drain well and blend in a mixer to a smooth paste, using enough water.
To make 1\4 cup of roasted peanut paste, roast 1\4 cup of raw peanuts on a slow flame till the peanuts turn light brown in colour. Blend in a mixer to a smooth thick paste, using 2 tbsp of water and use as per the recipe.