Description
These Grilled Paneer Wraps, also known as Kathi Paneer Rolls, feature marinated paneer cubes grilled in a spiced yogurt mixture, paired with a fresh carrot and onion salad, and wrapped in egg-coated chapatis. The result is a flavorful and satisfying Indian-inspired vegetarian wrap, perfect for a quick lunch or dinner.
Ingredients
Scale
Paneer Marinade and Paneer
- 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
Salad
- 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
Chapatis and Egg Coating
- 6–8 chapatis
- 4 eggs, lightly beaten
- 6–8 tbsp sunflower oil or melted ghee
To Serve
- Coriander relish (see ‘Goes well with’, typically mint-coriander chutney or similar)
Instructions
- Soften the Paneer: Place the paneer in a heatproof bowl and cover with boiling water from the kettle. Let it soak for 10 minutes to soften, then drain and discard the water. Cut the softened paneer into three 2cm thick rectangles.
- Marinate the Paneer: In a bowl, mix the Greek yogurt with grated ginger, crushed garlic, carom seeds if using, turmeric, Kashmiri chilli powder, garam masala, mango powder, and lime juice. Gently coat the paneer pieces with this spiced yogurt mixture and leave to marinate at room temperature for 30 minutes, allowing the flavors to penetrate.
- Prepare the Salad: Combine the finely sliced red onion, coarsely grated carrot, deseeded and finely chopped green chilli, lime juice, caster sugar, and shredded mint leaves in a bowl. Set this fresh, tangy salad aside to accompany the wraps.
- Cook the Paneer: Heat sunflower oil in a heavy-based frying pan over medium heat. Fry the marinated paneer pieces for 3-4 minutes until softened and lightly browned, turning occasionally with a fish slice. Once cooked, remove from heat, cover with a lid to keep warm.
- Prepare Egg-Coated Chapatis: Heat a griddle or heavy-based frying pan over medium heat and add 1 tsp oil or ghee. Place a chapati on the griddle and spoon 1-2 tbsp of the lightly beaten eggs onto it. Drizzle another teaspoon of oil or ghee around the edges. Quickly flip the chapati over using a fish slice so the egg-coated side faces down. Scrape any spilled egg back under the chapati as it cooks. Cook for about a minute until the egg sets, then remove from pan. Repeat with remaining chapatis. Stack the cooked chapatis, omelette-side up, loosely wrapped in foil to keep warm.
- Assemble the Wraps: Lay out the egg-coated chapatis and spread a generous amount of coriander relish over the egg side. Place four to five pieces of cooked paneer in a line down the center of each chapati. Top with a tablespoon of the prepared salad. Roll the chapati tightly around the filling to form the wrap.
- Serve: Serve the grilled paneer wraps immediately while warm, accompanied by additional coriander relish if desired.
Notes
- Soaking the paneer in hot water softens it and helps it absorb the marinade better.
- The carom seeds (ajwain) in the marinade add a distinctive flavor but are optional and can be omitted if unavailable.
- The egg coating on the chapatis adds a rich layer and helps hold the wrap together; you can substitute with an egg-free alternative for a vegetarian (non-egg) version if desired.
- Use a griddle or heavy-based frying pan for even cooking and to get a slight char on the chapatis.
- Adjust the chili powder and green chili amount depending on heat preference.
- Coriander relish or mint chutney is an essential condiment that adds freshness and balances the spice.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Keywords: grilled paneer wraps, kathi paneer rolls, Indian wraps, paneer recipes, vegetarian Indian food, paneer rolls, marinated paneer, egg-coated chapati wraps
