How I prepared a Paneer Wrap

I am very fond of wraps- Greek Pita wrap, Veggie Burrito, or a Frankie . Even a simple Chapati slathered with spoonfuls of Mixed Fruit Jam and rolled up, is a personal favorite. But what makes a wrap, or any entree for that matter, interesting to me is all the ingredients with different textures that it holds within- from the gooey dressing to the meatier Mushroom or Paneer. I’m always looking for recipes online that incorporate a variety of textures. On one such exploration I found a recipe for the Ultimate Paneer Wrap. 

I made the Multipurpose Marinade first.

P1100509

It came out tangy and spicy, just how I wanted it to taste. I kept some marinade aside, assuming it was more than what I needed. I cut up a block of Paneer into strips and submerged them in the rest of the marinade. Into the refrigerator went the bowl.

I prepared the dressing according to the recipe, by grinding a handful of Cilantro, a Green Chili, juice squeezed from half a lemon and a sprinkle of salt. But instead of mixing the ground paste with Sour Cream, which I didn’t have at hand, I used homemade Yogurt instead. I should have run the Yogurt through a sieve, to let the Whey out, as it made the mixture too runny, instead of the creamy texture I was looking for in a dressing.

p1100516 copy

I had half a Yellow Capsicum, half a Green Capsicum and a half of Yellow Zucchini, leftovers from when I made a Slow cooker Enchilada Quinoa Bake. I used them along with a big bulb of Onion to prepare my Vegetable filling. (By the way, I also added a spoon of Curry Powder into this mix. I always do, when I’m preparing a new dish, like Pasta or Fajita, to make it more appealing to my in-laws, who prefer the Indian touch to any dish.).

P1100513

In order to add more body to the wrap, I cut a few Potatoes into strips and deep-fried them. Right after I scooped them out of the pan, all yellow and hot, I made sure I sprinkled some salt on them.

By now, the Paneer had had enough time marinading in the, what else but, Multipurpose Marinade. I shallow-fried the strips to caramelize a side or two. Paneer, when fried, came out a bit rubbery. My mother-in-law suggested I try using the Marinade-coated Paneer in my wrap as they are, instead of frying them, as the recipe suggests. She told me hers tasted better, without the frying.

wpid-img_20150202_190520.jpg

While preparing the dough for Chapati, my mother-in-law added some Maida (All-purpose flour) to the Whole Wheat flour. I prepared a thin Chapati, placed a big spoon of the Vegetable filling, topped the filling with strips of Paneer and Potatoes, poured the dressing over. To make the Wrap even spicier, I spooned in a bit of the Marinade I had set aside, and rolled it up. The crunchy Veggies, crispy Potatoes and Spicy Paneer along with the sharp taste of the Marinade, made sure every bite felt like a riot of textures and flavors. We LOVED it!

wpid-wp-1422935682014 copy

Not the kids though, they found it spicy. So I made them both a wrap with some Potatoes and Tomato Ketchup. They LOVED theirs! Thanks to showmethecurry.com, we had one finger-licking good dinner!

Advertisements

4 thoughts on “How I prepared a Paneer Wrap

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s