Tangy Vegetable Chettinad Wrap Recipe

About this recipe

The Tangy Vegetable Chettinad Wrap combines the bold flavors of South Indian spices with a tangy twist, offering a hearty and satisfying breakfast option. Packed with fresh vegetables, protein-rich paneer, and a flavorful Chettinad masala, this wrap is balanced and nutritious, perfect for active mornings. Wrapped in soft whole wheat chapati, it delivers a wholesome and delicious meal that caters to body maintenance goals with medium spice levels suitable for everyone in the family.

Ingredients

• 200 g Paneer
• 500 g Tomato - Hybrid
• 200 g Dahi
• 200 ml Sesame Oil
• 100 g Yellow Mustard Seeds
• 100 g Badishep Big Premium
• 1 kg Bell Peppers
• 1 pc (approx. 500 g to 800 g) Cabbage
• 100 g Curry Leaves
• 50 g Black Pepper Powder
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat sesame oil in a pan and add mustard seeds, fennel seeds, and curry leaves; let them sizzle for 30 seconds.
2. 2. Add shredded cabbage, bell peppers, and diced tomatoes; sauté for 5-7 minutes until softened.
3. 3. Mix in turmeric powder, red chili powder, Chettinad spice blend, and salt; cook for another 3 minutes for the spices to bloom.
4. 4. Add diced paneer and cook for 2-3 minutes, stirring gently to coat the paneer in the spices.
5. 5. Stir in yogurt and cook for 2 minutes, allowing the mixture to become tangy and creamy; adjust seasoning as needed.
6. 6. Warm the chapatis on a flat pan or tawa and spread the prepared filling evenly across each wrap.
7. 7. Roll each chapati tightly into a wrap and serve warm for a flavorful breakfast.