My daughter wanted me to give her paneer wraps as it has been a long time since I made that for school tiffin.
I had this eastern shahi paneer masala packet with me. So, instead making the paneer the usual way with onion, tomatoes, I made shahi paneer as the the filling. I made it as a thick sauce so that it will not make the wraps soggy.
The shahi paneer masala was really very good, as good as served in any good North Indian restaurant. I was really happy with the results and my family loved it:)
Whole wheat multi grain flour – 1 cup + as required for dusting
Ghee – 1 tsp
Salt to taste
For Shahi Paneer filling
Paneer – 200 gms
Shahi paneer masala packet – 1
Milk- 1 cup
Butter – 2 tsps
Salt to taste
Chopped coriander leaves – 2 tbsps
Tomato ketchup – as required
Ghee – as required to grill the wraps.
In a bowl, add wheat flour, ghee and salt to taste. Mix well. Add required amount of water and knead to a smooth dough. Rest the dough for 15-20 mins.
Divide the dough into 6 portions. Take one portion, make a smooth ball. Flatten it gently, dust generously with flour and roll into a circle.
Heat a tawa and cook the rotis on both sides till brown spot appear on both sides. Keep it aside.
To make Shahi paneer
Mix the contents of the packets with one cup of well. Ensure that there are no lumps.
Cut paneer into cubes.
Heat a pan. Add butter. To the melted butter, add the shahi masala mixture and salt to taste. Stir and cook till it thickens. Add the paneer cubes and mix well. Sauté gently for few mins.
Take off the gas and add chopped coriander leaves. Let it cool for few mins.
To make the wraps
Take one roti. Place some paneer filling on one side. Drizzle some ketchup over it and roll it up tightly. Similarly make wraps with the rest of the rotis.
Heat a tawa. Brush it with ghee. Grill the wraps on the tawa till both sides turn golden.