Name: Grilled Paneer Wraps (Kathi Paneer Rolls) Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Indian
Ingredients: 300g paneer; 150ml full-fat Greek yogurt; 30g ginger, peeled and finely grated; 6 garlic cloves, crushed; ¼ tsp carom seeds (ajwain; optional); ¼ tsp ground turmeric; ¾ tsp Kashmiri chilli powder; 1 tsp garam masala; 1 tsp mango powder (amchoor); 1 lime, juiced; 3-4 tbsp sunflower oil; 1 small red onion, finely sliced; 1 carrot, coarsely grated; 1 green chilli, deseeded and finely chopped; 1 lime, juiced; 2 tsp caster sugar; 1 tbsp shredded mint leaves; 6-8 chapatis; 4 eggs, lightly beaten; 6-8 tbsp sunflower oil or melted ghee; Coriander relish (see ‘Goes well with’, typically mint-coriander chutney or similar)

Introduction

Grilled paneer wraps, also known as kathi paneer rolls, are a delightful fusion of Indian spices and fresh ingredients wrapped in soft chapatis. These flavorful rolls make a perfect meal for lunch or a light dinner, combining tender paneer, tangy yogurt marinade, and crisp salad with a hint of spice.

The image shows a folded brown flatbread on a grey plate with a crispy texture, filled with green chutney spread on the base, topped with golden-brown paneer cubes and thin slices of red onion and carrot, placed on a white marbled surface. Nearby, a white plate holds more grilled paneer cubes with a charred, golden crust. Above, a stack of flatbreads is on a white plate with a blue cloth underneath. A small bowl of thick green chutney sits close by. The scene is bright and colorful. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g paneer

150ml full-fat Greek yogurt

30g ginger, peeled and finely grated

6 garlic cloves, crushed

¼ tsp carom seeds (ajwain; optional)

¼ tsp ground turmeric

¾ tsp Kashmiri chilli powder

1 tsp garam masala

1 tsp mango powder (amchoor)

1 lime, juiced

3-4 tbsp sunflower oil

1 small red onion, finely sliced

1 carrot, coarsely grated

1 green chilli, deseeded and finely chopped

1 lime, juiced

2 tsp caster sugar

1 tbsp shredded mint leaves

6-8 tbsp sunflower oil or melted ghee

8 chapatis

4 eggs, lightly beaten

Coriander relish, to serve

Instructions

Step 1: Place the paneer in a heatproof bowl and cover with boiling water. Let it soak for 10 minutes to soften. Drain and discard the water, then cut the paneer into three 2cm rectangles.

Step 2: In a bowl, mix the Greek yogurt with ginger, garlic, carom seeds (if using), turmeric, Kashmiri chilli powder, garam masala, mango powder, and lime juice. Gently toss the paneer in the spiced yogurt and leave it to marinate at room temperature for 30 minutes.

Step 3: For the salad, combine the sliced red onion, grated carrot, chopped green chilli, lime juice, caster sugar, and shredded mint leaves in a bowl. Set aside.

Step 4: Heat 3-4 tablespoons of sunflower oil in a heavy-based frying pan over medium heat. Fry the marinated paneer for 3-4 minutes, turning occasionally until softened. Remove from heat, cover with a lid, and keep aside.

Step 5: Warm a griddle or heavy frying pan over medium heat and add 1 teaspoon of oil or melted ghee. Place one chapati on the griddle and spoon 1-2 tablespoons of the beaten egg over it. Drizzle another teaspoon of oil or ghee around the edges. Using a spatula, quickly flip the chapati so the eggy side cooks down. Scrape any egg that spills out back under the chapati. Cook for about a minute, then remove.

Step 6: Repeat step 5 with the remaining chapatis and eggs. Stack the cooked chapatis with the omelette side facing up, and loosely wrap them in foil to keep warm.

Step 7: To assemble, spread a generous layer of coriander relish over each omelette-covered chapati. Arrange 4-5 pieces of the grilled paneer down the center, top with about 1 tablespoon of the salad, then roll the chapati tightly around the filling.

Step 8: Serve the wraps immediately while warm and enjoy the harmonious blend of textures and spices.

Tips & Variations

For a smoky flavor, grill the paneer on a barbecue or grill pan instead of frying.

Use whole wheat chapatis for added fiber and nuttier taste.

To make it vegan, replace paneer with firm tofu and use a plant-based yogurt and egg substitute.

Add sliced cucumber or bell peppers to the salad for extra crunch and freshness.

FAQs

Can I prepare the marinade and salad in advance?

Yes, you can prepare the marinade and salad a few hours ahead. Marinate the paneer for at least 30 minutes for best flavor, and keep the salad refrigerated until ready to use.

What can I use instead of coriander relish?

If coriander relish isn’t available, you can substitute with a mint chutney, tamarind sauce, or a simple yogurt raita to add a refreshing element to the wraps.