Rolls and Wraps are one of my favorites. You might have observed that in some of my earlier posts on rolls. While I was staying in Delhi, Nizam’s rolls used to be my favorite.
One of the reasons why Nizam’s was my favorite was because of the fact that I am vegetarian. Now if you are wondering as to what the relation is, then let me explain. Vegatarians are left with little options when it comes to wraps and most of the times the fillings are of Paneer. Nizam’s had the best paneer filling in all of the wraps that I have had in Delhi.
After moving to Bangalore, I searched for options but could never find one that was comparable to Nizam’s. Fasoos is the only one that I liked at least to some extent.
This was a good enough reason for me to try to make wraps are home. I could use whatever I want to fill the wraps and since it was home-made, I could rest assured that it was healthy as well. And that’s how I started experimenting with making wraps at home.
This “Cheesy Paneer Wrap Recipe” is one such experiment of mine which turned out to be really tasty. It is not very spicy and hence I am sure kids too would like it a lot, just as my little daughter liked it.
Ingredients
- For Filling:
- Butter – 1 tbsp
- Onion – 1 medium size finely chopped + 1 medium size (thinly sliced)
- Tomato – 1 medium size finely chopped
- Chilli Powder – 2 tsp or as per the taste
- Garam Masala Powder – 1 tsp
- Tomato Kechup – 1/4 cup
- Paneer – 200 grams cut into small pieces
- Coriander leaves or Parsley – 3 tbsp finely chopped
- Lemon Juice – as per the taste
- Salt – as per the taste
- Water – 1 cup
For Chapati Wrap:
- All purpose flour – 1 cup if you want you can use whole wheat flour as well
- Oil – 2 teaspoons + extra for shallow frying
- Milk or Water
- Salt
To make Paneer roll
- Mozzarella Cheese / Pizza Cheese – 1 cup grated finely
- Butter – 2 tbsp
Instructions
Method to make Chapati Wrap:
- In a bowl combine all purpose flour, oil and salt.
- Add milk or water as per required and knead into a smooth dough similar to chapati or paratha dough.
- Cover it with clean muslin cloth and set aside for about 15-20 minutes.
- Now divide dough into 8 equal portions and give them a round shape like ball.
- Coat each ball with dry flour and roll out using rolling pin, on rolling board into thin circular chapati.
- Lightly cook both sides of chapati on tava and set aside. (Ensure that it is not over-cooked, as we have to cook it again after filling).
Method to make the stuffing:
- Heat butter in a frying pan.
- Add finely chopped onions and saute until light golden.
- Now add tomatoes and cook until the tomato gets mushy.
- Add chilli powder, garam masala powder, salt and tomato ketchup to it and mix well.
- Cook until the oil separates.
- Now add some water and bring it to a boil.
- Add paneer cubes and mix well.
- Cover and cook for 10 minutes on medium heat till the masala gets into the paneer.
- Now open the lid and let the curry dry, the curry should not be watery.
- Once the paneer curry is dried up a little, add sliced onions and mix well on high heat for about couple of minutes.
- Switch off the gas.
- Now add coriander leaves and lemon juice to it.
- And the stuffing is ready now.
Method to make Cheesy Paneer Roll
- Heat tava on low flame and grease with a dollop of butter or oil whatever you prefer.
- Now place one chapati on tava/skillet and heat chapati on the both side.
- Once done place the chapati on a clean dry surface and then spread one portion of filling in the center and spread it lengthwise.
- Now top it up with grated cheese and fold it like a wrap.
- Heat some butter in a tawa. Place the wrap on the butter and cook both sides till golden.
- Remove and serve hot along with dry garlic chutney and tomato sauce.
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