PANEER FALAFEL WRAP
Serving size – 6 wraps
I came across this recipe on Jamie Oliver’s show. With a little personal tweaking it became one of the yummiest dinner recipes at our home! The trick to a good wrap is to make it moist and juicy!
This recipe is made of these 7 key components:
- Tortila wrap or a homemade half wheat/half maida roti
- Marinated Paneer
- Homemade Salsa
- Hung yoghurt
- Peppers and onions
- Pickled red cabbage
- Sirachi chillli sauce
- Cottage cheese (Paneer)
- Red Bell peppers
- Yellow Bell peppers
- Red cabbage
- Sriracha chilli sauce
Paneer – Marinate some soft paneer (18-20 chunky cubes) in some garlic, cornflour, salt and pepper. Keep it aside for 2 hours to make it nice and juicy. Pan fry it with little oil and keep aside.
Salsa – In a mixer, add 4 red tomatoes cut in quarters, 2 cloves of garlic, some coriander, juice of ½ lemon, salt and give it a short spin so that it is a chunky tomato salsa, not a puree!
Hung yoghurt – Hang the yoghurt in a muslin cloth for 3-4 hours. Keep aside.
Peppers and onions – Chop 1 red and 1 yellow bell pepper and 2 onions in juliennes and stir fry in little oil with some salt and pepper. Keep aside.
Pickled red cabbage – In about 2 tbsp vinegar, add 2 tsp sugar and 1 tsp salt. Mix well and immerse 1/2 chopped red cabbage in the mixture. Leave aside for 15 min or so.
Take a tortilla wrap or homemade half wheat/half maida roti and heat it slightly on the pan. Place 3 pieces of pan fried paneer in the middle. Layer it with salsa, stir fried peppers and onions, hung yoghurt, pickled red cabbage and finally top up with some sirachi chilli sauce. Close the wrap nicely and serve with hot potato wedges or tortilla chips.
Your yummy paneer falafel wrap is ready to be gobbled down by your family!