Ingredients
2 cups paneer (cottage cheese) - cut into small cubes
1/2 green capsicum (bell pepper)- diced finely
1/2 red capsicum - diced finely
1 cup shredded cabbage or lettuce
1/2 cup shredded cheese
2 tbsp Ahimsa Ghee
4-6 wheat parathas (homemade or store-bought), you can even use leftover parathas
Steps to Make It
Heat the mustard oil in a small pan, then add the mustard, onion, fennel and fenugreek seeds. When they start spluttering, add the green chilli, garlic, turmeric powder, salt and sugar and let it fry for 1-2 mins. Now take the hung curd in a bowl and whisk it to form a smooth paste. Add the tadka to the yogurt and blend well to form the marinade.
Take 2 tbsp Ahimsa Ghee in another pan and roast the paneer cubes in the oil for 2-3 minutes until they turn light golden. Do not fry as that would make them hard. Remove from flame and let it cool a little. Now add the paneer to the marinade. Cover and keep aside for at least an hour.
Meanwhile, make wheat parathas or get them from the store. Heat them for a few seconds on a pan to make them soft. Now take one paratha, layer the Achari paneer marinade over it; sprinkle chopped bell peppers and shredded cabbage or lettuce, then drizzle with shredded cheese. Roll the parathas to form a wrap. Close them with a toothpick if desired so they don't open up.
Preheat oven to 250 degrees and bake the wraps for 5-7 minutes, just so that the cheese melts and the wraps become hot. Serve immediately with a side of salad and ketchup or Date-Tamarind chutney.
