Smoky Tandoori Paneer Wraps Recipe

Indian cuisine · 340 calories

Smoky Tandoori Paneer Wraps recipe

About this recipe

Smoky Tandoori Paneer Wraps are a delightful breakfast option inspired by Indian street food flavors. Soft paneer chunks are marinated in a rich mix of spices like turmeric, ginger powder, and Suhana Dal Makhani Spice Mix, then cooked to perfection with sautéed green chilies, cumin seeds, and bay leaves for a smoky, aromatic touch. Fresh mixed vegetables are added for a burst of color and nutrients, making this meal as wholesome as it is delicious. The wraps are completed with homemade flatbreads made from rice flour, providing a gluten-free base that’s crispy and satisfying. Perfect for family breakfasts and packed with 22g of protein, these wraps are a crowd-pleaser that will keep you full and energized throughout the day.

Ingredients

  • 200 g Paneer
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • - Frozen Mixed Vegetables
  • 20 g Turmeric Powder
  • 50G Suhana Meatmutton
  • - Ginger Powder
  • 25 g Whole Black Pepper
  • - Bay Leaf
  • 200 g Chukde Cumin Seeds / Jeera Seeds
  • medium Chilli Green Long
  • 250 ml Keya Lemon Juice
  • - PARACHUTE COCONUT OIL 100ML
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Cut the paneer into bite-sized cubes and set aside.
  2. 2. In a bowl, combine Suhana Dal Makhani Spice Mix, ginger powder, turmeric, black pepper, and lemon juice with 15 ml of water to make a marinade.
  3. 3. Coat the paneer cubes with the marinade and let them rest for 15 minutes to absorb the flavors.
  4. 4. Heat coconut oil in a pan, then add cumin seeds, bay leaves, and chopped green chilies, and sauté for 1 minute.
  5. 5. Add the marinated paneer to the pan and cook over medium heat for 5 minutes, stirring occasionally.
  6. 6. Steam the frozen mixed vegetables until tender, then mix them into the paneer for an added burst of flavor and nutrition.
  7. 7. In a separate bowl, mix rice flour with a pinch of salt and enough water to form a soft dough.
  8. 8. Divide the dough into portions and roll out thin flatbreads using a rolling pin.
  9. 9. Cook the flatbreads on a hot skillet until golden and slightly crispy on both sides.
  10. 10. Assemble the wraps by placing the smoky tandoori paneer and vegetable mixture onto the flatbreads.
  11. 11. Roll up the flatbreads tightly, ensuring the filling is evenly distributed.