Tawa Veggie Chettinad Wrap Recipe

About this recipe

The Tawa Veggie Chettinad Wrap is a flavorful breakfast option that combines the traditional South Indian Chettinad spice blend with a medley of fresh vegetables and soft roti wraps. Perfectly balanced for a medium spice level, this dish offers a burst of aromatic flavors with a tangy yogurt sauce, making it ideal for a light yet satisfying start to the day. The recipe is crafted to match a sedentary lifestyle, providing a balanced calorie portion and maintaining an emphasis on wholesome ingredients.

Ingredients

• 200 g Paneer
• 1 kg Bell Peppers
• 500 g Onion
• 500 g Tomato - Hybrid
• 200G Adrak Lasun Paste (200g)
• 200 g Dahi
• 100G Oleo
• 100 g Curry Leaves
• 100 g Coriander Leaves
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat 2 tbsp of oil in a tawa or a flat pan over medium heat. Add mustard seeds and curry leaves, letting them sizzle for 30 seconds.
2. 2. Add sliced onions and ginger-garlic paste to the pan. Sauté until the onions turn translucent, about 3-4 minutes.
3. 3. Mix in the tomatoes, turmeric powder, red chili powder, and Chettinad spice mix. Cook until the tomatoes soften and the spices are aromatic, about 5 minutes.
4. 4. Add the paneer cubes and bell peppers to the pan. Stir well to coat them in the spice mixture and cook for another 4-5 minutes, ensuring the paneer remains soft.
5. 5. Adjust salt to taste and sprinkle fresh coriander on top. Remove from heat and let the mixture cool slightly.
6. 6. Warm the rotis lightly on a tawa. Spread a thin layer of plain yogurt on each roti, then add the vegetable-paneer mixture evenly across the wraps.
7. 7. Roll the rotis tightly to form wraps, ensuring the filling is secure. Serve immediately, cut in halves if desired.