Paneer Tikka Parotta Wrap
Paneer Tikka Parotta Wrap is made with Paneer Tikka wrapped in a Parotta base. This makes a filling meal you can make for dinner and you can simply mix and match the ingredients that go into making this wrap.
Ingredients
For Paneer Tikka
- 1 cup Paneer / Indian Cottage Cheese, cubes
- 1/4 cup Onion cut into cubes
- 1/4 cup Green Capsicum cut into cubes
- 1 tsp Kasuri Methi / Dried Fenugreek Leaves
- 1 tbsp Cooking Oil
- Salt to taste
- 2 tbsp Butter
For Paneer Tikka Marination
- 1 tsp Besan / Gram Flour
- 1/2 tsp Shahi Masala / you can use any masala like Pav Bhaji Masala as well.
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Garam Masala
- 1/2 tsp Cumin Powder
- 1 tsp Ginger Garlic paste
- 3/4 cup Curds / Yogurt thick
- Salt to taste
Other Ingredients
- 1 tbsp Paneer Butter Masala I used the thin sauce
- 2 tbsp Onion juliennes
For the Parotta
- 3/4 cup All purpose flour
- 1/2 cup Wheat flour
- 1 tsp Ghee
- 1/2 cup Milk
- Salt to taste
- Cooking Oil for Frying
Instructions
For Paneer Tikka
- Wash and cut paneer into 1 inch cubes.
- Marinate with the ingredients for about 30 mins.
- Heat oil in a nonstick pan and fry the onions and capsicum
- Next, add the paneer along with the marinade and cook till the liquid evaporates.
For the Parotta
- Mix the flour with enough water and knead to a soft dough. Keep it covered for 30 mins.
- Pinch out equal balls and roll out to a thin disc.
- Apply ghee and flour and arrange as pleats. Make a round disc and again roll out to a 6 to 7 inch diameter.
- Heat a tawa and grease well. Cook the parotta on both sides with oil.
To assemble the Wrap
- Place the parotta on a plate, apply the paneer butter masala sauce.
- Spread the onions
- Take a portion of paneer tikka and spread it over the roti.
- Tightly wrap around the filling and serve hot.
Notes
You can skip the paneer butter masala sauce and just use the onions along with tikka You can alter with green chutney and Imli chutney as well.
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