This Paneer Wrap is based on a popular indian street food, Kathi Roll. It is absolutely one of my favourite meals. Being Indian, I love indian street food but never really got to experience it in the way i would have liked when we went to India because my dad and street food don’t get on. We weren’t allowed to even dream about tasting street food. If i went to India now, i would taste ALL of it! I think street food is a huge part of India’s charm. Along with the hustle and bustle, vivid colours, tooting rickshaws, animals wondering in the roads, the chaiiwala (Tea stall), the bartering and the noise.. The smell in some areas and the heat i can do without.
The paneer here is coated in a spicy rub, cooked with green pepper, topped with a delicious mint sauce and lime pickled red onions (yes I’m obsessed with them). They sit on top of a roll (for ease and to make it healthier, in this case it’s a wrap).
So today, my daughter has woken up early. I generally write these posts at 5 am. I can’t seem to get this one done because she wants mummy time. My kids believe that as soon as it is light outside, it means that it is day time so they never attempt to get back to sleep regardless of the time. (Thank you Nursery!). To top it off, i have a banging headache again and my nose is blocked. Lovely.
I have mentioned via snapchat and maybe in a previous post that i am at my mum’s at the moment and she doesn’t have a kitchen because she is having a new one fitted. It’s hard work! It’s bad enough not having a sink or gas cooker but the fact that the contents of the entire kitchen are not as organised as they usually would be, makes it really tough to put a meal together. Seriously the kitchen element is like camping. It reminds me of being in a tent. Quite an experience!
Anyway, please try these paneer wraps. They are so delicious, aromatic and moreish. Everyone who has them loves them and they usually make their way into the kitchen again in the hopes of getting some more.
- 1 226 g block paneer chopped into 1.5 cm cubes
- 1 cup or 230 ml oil
- 1 bowl of cold water with 500 ml water
- 1 green pepper cut into 1/2 cm strips
- Handful coriander leaves
- Half a handful of mint leaves
- 3 green chillies
- 1 tbsp sweet chilli sauce
- 1 tsp tomato puree
- 1/2 inch ginger
- 4 cloves garlic
- 1/2 tsp turmeric powder
- 1 1/2 tsp cumin powder
- 1 1/2 tsp coriander powder
- 1 heaped tsp brown sugar
- 1/2 handful coriander
- 1 green chilli
- 1/2 onion
- 2 cloves garlic
- 1/2 tsp cumin powder
- Juice of 1/4 lemon
- Handful Mint leaves
- 250 g Yoghurt
Pickled red onions
- 2 red onions skin removed and sliced finely
- Juice of 2 lime
- 1/2 tsp salt
- 2 Carrots skin removed and ribboned
- 1/4 small red cabbage shredded
- A good handful spinach leaves
- 6 Wholewheat wraps
- 1 egg beaten
In a large frying pan, heat the oil until hot. (Test by dropping in a small piece of bread).
Drop in the cubed paneer slowly and cover the pan immediately with a lid because it will spatter.
Cook for 2-3 minutes and remove.
Put the cubed paneer into the bowl of water.
In the bowl of a food processor, add the coriander leaves, mint leaves,chillies, sweet chilli sauce, tomato puree, ginger, garlic, turmeric, cumin powder, coriander powder and brown sugar. Pulse till it becomes a smooth puree, You may need to add a tablespoon or 2 of water to get things moving.
In a large non stick frying pan over a medium heat, add 1 tbsp of the previously used oil.
Once hot, add the pulsed paste to the pan and heat for 1 minute before adding the green pepper and paneer.
Allow to cook for 6-7 minutes over a medium/low heat.
Blitz all the ingredients for the mint chutney in a food processor and set aside.
Pickled red onions
In a small bowl combine all the ingredients for the onions and set aside.
In a small bowl combine all the ingredients for the salad and set aside.
Heat a medium frying pan over a high heat and add the wrap to it.
Add 1 tbsp of egg to the top and spread quickly, then flip.
Do the same on the other side and remove from the pan. Continue with the same process for all 6 wraps.
On a hot wrap, spoon over some salad, onions and paneer mix and top with mint chutney.