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Makhmali Paneer Tikka Wrap
Tarla Dalal
24 March, 2010
Table of Content
Makhmali - the name says it all! paneer marinated in this divine cheesy curd marinade is so succulent and soft that it melts in your mouth. The pahadi marinade complements the delicate flavours of the tikka so well that it will definitely steal the show at your parties.
Tags
Preparation Time
15 Mins
Cooking Time
8 Mins
Total Time
23 Mins
Makes
4 wraps
Ingredients
To Be Mixed Into Makhmali Marinade
3/4 cup thick fresh hung curds (chakka dahi)
1/4 cup cheese spread
1 tsp green chilli paste
2 tbsp powdered cashew nut (kaju)
1/2 tsp garam masala
salt to taste
For The Paneer Tikkas
24 pieces paneer (cottage cheese) ,cut into 25mm (1")cubes
1 tbsp oil for cooking
Other Ingredients
1 cup sliced onions
1 cup shredded cabbage
1/2 cup grated carrot
chaat masala to taste
4 tbsp finely chopped mint leaves (phudina) leaves
6 tbsp pahadi marinade
Method
For the paneer tikkas
- Combine the paneer cubes and half the marinade in a bowl and toss gently. Keep aside to marinate for 10 minutes.
- On a satay stick, arrange 6 pieces of paneer cubes. Repeat with the remaining ingredients to make 3 more satays.
- Heat a non-stick tava (griddle) and cook the satays on a medium flame using oil till the paneer is light brown in colour from all sides. Keep aside.
How to proceed
- Combine the onion slices, cabbage, carrots and chaat masala in a bowl, mix well and keep aside.
- Roll each paneer tikka satay in the mint leaves till they are evenly coated from all sides.
- Place a spinach roti on a clean dry surface and slide the paneer tikkas from 1 satay stick in a single row in the centre of the roti, gently using a knife.
- Arrange ¼th of the onion, cabbage and carrot mixture over the paneer tikkas.
- Finally spread ¼th of the marinade and 1½ tbsp of pahadi marinade over it and roll it up tightly.
- Repeat with the remaining ingredients to make 3 more wraps.
- Wrap a tissue paper around each wrap and serve immediately.
Makhmali Paneer Tikka Wrap recipe with step by step photos
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