Achaari Paneer Wrap

I love gadgets. Gadget Gal - that's me! Be it a knitting/crochet needle, a food processor or just a simple zester/grater - my tools of trade are my priced possessions and I am always on the look out for anything interesting. Unfortunately I live in a rented apartment with a small kitchen where two people standing the kitchen cannot help but bump into each other at every turn! So DH keeps threatening to throw things out of the house and keeps a tight rein on my purchasing tendencies. But I still get away with a few things here and there.

Last week, a visit to Target resulted in the purchase of a stove top barbecue grill thingy! I couldn't wait to get home and try it. I absolutely love it! So, this weekend, I made some achaari paneer wraps using this handy tool. Not having a deck to barbecue and grill things, I usually use the oven broiler to make paneer tikka and such things. But the burnt roasted flavor from a grill cannot be replicated in the broiler, its just not the same.

This barbecue roaster is perfect - just cut add whatever needs to be roasted into this grill kind of thing with a handle and place it on the stove top flame! Absolutely delicious! It was just the perfect brunch for a lazy weekend and a filling meal just before a road trip!

Marinating Time: 30 minutes            Preparation & Cooking: 15 minutes           Serves:2 

Ingredients:
Whole Wheat Chapathis - 4
Capsicum - 1 medium, diced into chunky pieces
Onion - 1 Small, diced into big pieces
Paneer - 1 cup, cubed
Achaar Masala - 2-3 heaped tablespoons
Greek Yogurt - 1 cup
Chat Masala -  1 teaspoon
Lemon Juice - 1 tablespoon
Roasted Pepper Hummus - 4-5 teaspoons
Mint-Coriander Chutney (Green Chutney)- 4-5 teaspoons

Salt - to taste (use very little as the ready made achaar masala and chaat masala have salt in them)

Method:

• Mix the Achaar Masala and Greek Yogurt and make a smooth marinade.
• Add in the vegetables and paneer pieces and let this marinate for 30 minutes.

• Roast the vegetables and paneer on the flame, turning them over so they cook on all sides, till they turn a brown color and give off a nice aroma. This should take about 10 minutes.

• Now add the chaat masala and lemon juice to the roasted paneer and vegetable mix.

• Take a pre-warmed chapathi. Spread a couple of teaspoons of green chutney and hummus onto the chapathis, then add the roasted vegetable and panner mix.

• Fold the chapathi to form a wrap, using a toothpick to secure it, if required. Repeat for the other chapathis

Serve wrapped in an aluminum foil with any chutney or ketchup on the side. Or enjoy it as it is...

Handy Tips:

• If you prefer to use the broiler, feel free to do so. Just insert the veggies onto skewers and place them in the broiler for 6-8 minutes and then turn them over and leave them in for another 5 minutes or so.
• I made the wraps using home made chapathis with whole wheat flour. But feel free to replace them with frozen chapathis or even tortillas.
• I used ready made achaar masala. Instead, you could just roast 2 tablespoons fenugreek (methi) seeds and grind them coarsely along with ½ teaspoon mustard seeds and 2 teaspoons fennel (saunf) seeds. Finally add in ½ teaspoon turmeric (haldi) powder and a pinch of asafoetida (hing).
• I have used Greek Yogurt for the marinade because it has a tangy taste that I love. You could use regular plain  yogurt instead.

Left Over Veggie Wrap

Most days my lunch comprises of maggi, dosa or whatever is left over from the previous day. Today belonged to the latter category. I had a bowl of cauliflower potato curry in the refrigerator, but nothing to accompany it. I also had some Vietnamese rice paper in the pantry (bought with the aim to make these yummyVietnamese Garden Rolls - but that is for another day and another post!). So, decided to put the two together and make a quick lunch. I liked it so much that I decided not to make chapattis for myself for dinner. Instead made another variation of the same wrap. Try it, am sure you'll agree it makes a wonderful lunch for those hurried and hassled days!

Preparation: 2-3 minutes            Serves:1

Ingredients:

Vietnamese Rice Paper - 1 sheet
Water - to soak the rice paper
Left over veggies - 2-3 tablespoons
Lettuce - 2 -3 leaves
Turkish Salad - 2 tablespoons (I had the Sabra brand handy)

Method:

• Heat the left over veggies in the microwave for about a minute. In the meantime, soak the rice paper in a plate filled with enough water to immerse the paper completely, for about a minute.

• Drain out the softened rice paper and spread the Turkish salad on it. Take care not to rip the rice paper as it will be extremely soft.

• Now lay out the lettuce leaves on this and add the veggies on top.

• Roll up the rice paper to form a neatly sealed wrap.

That's it! It was a nice light lunch along with a glass of chilled ginger ale.

For dinner, I replaced my potato cauliflower curry with a mixed vegetable sabzi and the Turkish salad with cream cheese with onion and chives. Tasted absolutely delicious. In fact my little one wanted to try this funny looking wrap and loved it! Feel free to experiment with different spreads and vegetable combos.

                                                                      
Sending this across to Let's Make Sandwiches event hosted by  Nayna of simply.food