Mexican Paneer Wraps
Ingredients
For the Paneer slices
For the veggie filling
  • 1 1/2cups veggieschopped mixed vegetables (onions, carrots, beans, cauliflower, sweetcorn kernels)or of your choice
  • parsleyDried
  • Red chilliflakes
  • 1tsp olive oil
  • to taste Salt
For the topping
Instructions
  1. Sieve and mix the wheat flour and maida, add oil, salt as required and knead into soft pliable dough. Keep aside for xbd an hour.Meanwhile, mix cornflour, salt, Worcestershire sauce and make a slurry using water.Cut paneer into slices lengthwise and about xbd a cm in thickness.Dip these slices in the cornflour slurry and deep fry in oil till golden brown.Heat Olive oil add the onions and sautxe9 till translucent. Add the other veggies and cook for few minutes. Keep them crunchy do not overcook them. Add salt, dried parsely and chilli flakes and mix nicely.
To make the wraps
  1. Make small lemon sized balls from the dough. Roll out each ball into thin round Chapatis/Rotis ~7u201d in diameter.Heat a griddle/tava and lightly roast the tortilla on both sides for about a minute or so. The tortillas should not become brown, just roast for a few seconds.Place each warm tortilla on a flat surface. Put the Salsa over it and spread evenly. Add some veggie filling and spread it too. Place the Paneer slice at the centre. Top it with the shredded cabbage, sour cream and grated cheese. Sprinkle red chilli flakes and dried parsley and roll the tortilla firmly. Use some milk if required to seal the edges. Seal the bottom on one side of the tortilla to give it a pocket like shape( Its easier to eat that way)Grill the Paneer Salsa Rolls in the oven for ~ 10 minutes from all sides. Serve hot