This Indian wrap recipe is perfect for a healthy, vegetarian lunch. Paneer has a beautiful texture when fried, the outside golden brown and the inside warm and soft.
- 40 g ghee or butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 long green chilli, finely chopped
- 450 g paneer*, cut into 2.5 cm cubes
- 1 tbsp chaat masala spice*
- 1 lime, zested, juiced
- 1 cup coriander leaves, roughly chopped, plus extra, to serve
- 6 pieces paratha*
- 1 telegraph cucumber, cut into 12 batons
- 2 carrots, cut into 24 batons
- sliced red onion, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt ghee in a large frying pan over high heat. Add onion, garlic and chilli and cook for 2 minutes or until onion is light golden.
Add paneer and chaat masala and cook, tossing occasionally, for 4 minutes or until paneer is golden. Add lime juice and zest and coriander leaves and cook for a further minute or until combined. Season with salt and pepper and set aside to cool slightly.
Top each paratha with 2 cucumber batons, 4 carrot batons and paneer mixture. Scatter with red onion and extra coriander, to serve.
• Paneer, available from supermarkets, delis and Indian food shops, is a soft, uncured cheese.
• Chaat masala is a sweet-sour spice from Indian food shops. Substitute equal quantities of garam masala and crushed coriander seeds.
As seen in Feast magazine, Issue 11, pg85.
Photography by Jason Loucas.