|Ingredients For Chapati:|
|3/4 cup + 1/4 cup Whole Wheat Flour or Maida (all purpose flour)|
|2 teaspoons Oil|
|Ingredients For Roll Filling:|
|1 cup crumbled or grated Paneer|
|2 tablespoons finely chopped Coriander Leaves|
|1 medium Onion, finely chopped|
|1 Green Chilli, finely chopped|
|1/2 teaspoon Ginger-Garlic Paste|
|1/2 teaspoon Cumin Seeds|
|1/4 teaspoon Garam Masala Powder|
|1/2 teaspoon Red Chilli Powder|
|1 teaspoon Coriander Powder|
|2 teaspoons Tomato ketchup|
|1 teaspoon Oil|
|Ingredients For Roll:|
|2 Cheese Cubes, grated (optional)|
|1 Cup chopped Lettuce or Shredded Cabbage|
|4 teaspoons Green Chutney|
|Oil for shallow frying|
- Take 3/4 cup wheat flour, 2 teaspoons oil and salt in a bowl. Add milk as needed and knead smooth dough similar to chapati or paratha dough.
- Cover the dough and rest it for 10-15 minutes. After 15 minutes, knead the dough again and divide it into 4 equal portions. Give ecah portion a shape of ball. Take 1/4 cup dry wheat flour in a plate for dusting. Coat each ball with dry wheat flour and roll it out on roti making board into a thin circular chapati or paratha having approx 5-6 inch diameter.
- Heat the tava over medium flame. When it is hot, place rolled chapati on it and cook until light brown spots appear on both sides.
- Trasfer it to a plate and cover with a lid to avoid drying (or put it in a roti container). Do the same process for remaining dough balls. Make sure that chapati wrap is not over cooked, as it will be re-heated again at the time of making rolls.
- Heat 1-teaspoon oil in a small pan over low flame. Add cumin seeds; when they start to crackle, add finely chopped onion and sauté until it turns light brown. Add ginger-garlic paste and sauté for 30 seconds.
- Add red chilli powder, coriander powder, garam masala powder, tomato ketch up, coriander leaves and green chilli; mix well.
- Turn off the flame. Add crumbled paneer and salt to taste, mix well. Filling for roll is ready; divide it into 4 equal portions.
- At the time of serving, heat tava on medium flame and place previously cooked chaapti over it. Spread 1/2 teaspoon oil on both sides and cook for 20-30 seconds on each side.
- Take re heated chapati in a plate and spread 1-teaspoon (or to taste) green chutney evenly over it. Put one portion of filling in the center and spread it lengthwise. Sprinkle 1-2 teaspoons grated cheese and 1/4 cup chopped lettuce over it. Wrap chapati tightly around stuffing to make a long cylindrical roll.
- Serve them with tomato and chilli chutney and tomato basil salad.
- You can prepare stuffing and chapati in advance. However, assemble them into rolls only when you are ready for serving. It tastes best when served hot.
- Use readymade tortillas or rumali roti instead of preparing fresh chapati to make spicy paneer wraps quickly.
- Spread 1-teaspoon mint chutney instead of green chutney on topside of wrap before placing crumbled paneer stuffing on it. Also, sprinkle some chat masala for extra zing.
- To make it healthier, add chopped veggies like tomato, onion and lettuce.
- If you are a cheese lover or making paneer rolls for kids, then sprinkle shredded cheese over stuffing for extra cheesy taste.