Paneer roti wrap

The paneer roti wrap is what leftover rotis were born for. Toss paneer with masala on a hot tawa, spread mint chutney on a roti, pile in salad, roll, done. It packs beautifully into a tiffin and doubles as the five-minute dinner for nights when cooking a full meal feels impossible.

Why it helps

Paneer is one of the easiest protein sources in a vegetarian kitchen, and the salad inside adds fibre and crunch. Together they make this wrap far more filling than a plain roti-sabzi roll, so you are not hungry again in an hour. That makes it a genuinely good office tiffin that survives four hours in a bag and still tastes fresh.

Ingredients (serves 2)

• 2 leftover rotis, or fresh phulkas
• 150 g paneer, cut into small cubes or crumbled
• 1/2 teaspoon each of turmeric, red chilli powder and garam masala
• 1 teaspoon oil
• 2 tablespoons mint-coriander chutney
• 1/2 onion, sliced thin, and 1/2 cucumber or carrot, cut into sticks
• A squeeze of lemon, salt to taste
• A spoon of curd (optional, for the chutney)

Method

1. Heat the oil on a tawa. Add the paneer with turmeric, chilli powder, garam masala and salt.
2. Toss for 2 to 3 minutes until the paneer picks up colour at the edges. Finish with lemon juice.
3. Warm each roti on the same tawa for a few seconds so it turns soft and rollable.
4. Spread a spoon of mint chutney over each roti. Mix the chutney with curd first if you like it creamy.
5. Lay the paneer down the centre, then top with onion and cucumber or carrot sticks.
6. Roll tightly, wrap in foil or butter paper for the tiffin, or cut in half and eat right away.

Make it your own

• Swap the paneer for tofu or leftover tawa paneer tikka if there is some in the fridge.
• Add shredded cabbage or grated beetroot for extra crunch and colour.
• For a bigger appetite, add a boiled egg or serve the wrap with a glass of chaas.

Enjoy it as part of the CurviCare Plate, or compare your protein options in paneer, soya and tofu.