Hey guys! These paneer tikka paratha wraps are basically like a paneer Kathi roll. Sometimes I run out of names for dishes, and just go with whatever feels right. Anyway, I make chicken Kathi rolls all the time but lately, I’ve been getting a lot of requests for vegetarian recipes so I decided to use paneer in these.
If you don’t like paneer, you could easily use chopped veggies and follow the recipe the same way.
I use frozen parathas for these (exact photo of the brand I like to use can be found if you keep scrolling.) These parathas are SO flaky and delicious but if you are a BOSS in the kitchen and know how to make your own, by all means, you should. You could also use flour tortillas and make it more like a taco or forego the wrap part altogether and just eat a giant bowl of paneer and chutney!
Marinating this paneer overnight is great if you have time, but if you’re like me and are last minute with everything in life, marinating it just for about an hour or two is fine.
I’ve provided the recipe for a quick cilantro mint chutney but if you haven’t already tried my Cilantro Jalapeño Sauce, that is what you are REALLY going to want to pour all over these. If you have any questions on the recipe or want some advice on tips/variations please feel free to comment below and I’ll respond quickly 🙂
As always, Happy Eating & Enjoy 🙂
Paneer Tikka Wraps
Yield 4-6 Servings
14 oz. paneer, cut into small cubes
1/2 cup yogurt
1 tbsp garlic, minced
1 tbsp ginger, minced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, deiced
1 cup chopped red onion
1 tsp coriander powder
2 tsp cumin powder
1 tsp red chili powder
1/2 tsp turmeric powder
1 1/2 tbsp Swad Tandoori Masala
2 tbsp oil
2 tbsp melted butter
lemon juice from 1 lemon
chaat masala powder
Combine the following in a blender or food processor:
2 cups cilantro, washed and chopped (tough bottom stems removed)
1/4 cup mint leaves roughly chopped
2 cloves garlic
1/2 inch piece ginger, peeled
1/2 tsp cumin seeds
2 green chilis, chopped
Salt, Lime Juice to taste
2-3 spoons of water, as needed
- Combine yogurt, spices, ginger, garlic and salt in a bowl.
- Add paneer, peppers, and onions to the yogurt and mix well. Cover and let marinate over night or for 1-3 hours.
- Heat a griddle or large skillet on medium high heat and add 2 tbsp oil.
- Add marinated paneer mixture to your skillet, making sure it is in one single layer. Continue to cook until the edges of the paneer get crisp. Flip and continue to cook until paneer gets slightly blackened on both sides.
- Remove paneer from heat, drizzle with melted butter and combine well. Sprinkle with pinch of chaat masala powder, lemon juice and top with fresh cilantro.
- Serve in a paratha with cilantro- mint chutney and yogurt.