Thai Satay Mushroom Paneer Wrap
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 19368 times
A roomali roti wrap with a right balance of flavours arising from mushrooms, peanuts, chick peas, lemon grass and khimchi salad.
- Heat the oil in a deep pan and add the cumin seeds.
- When the seeds crackle, add the lemon onions, ginger and lemon grass paste and sauté for few minutes.
- Add the peanut paste, cornflour mixture, coconut milk, sugar and salt and a little water, mix well and bring to boil.
- Simmer till the sauce thickens, while stirring continuously. Keep aside to cool.
- Dip the paneer and mushrooms in the soya sauce, drain and alternately skewer the mushrooms, paneer and capsicum onto 2 skewers.
- Grill over a barbeque, alternatively you can cook them on a non-stick pan.
- Place a roomali roti on a clean dry surface and slide the paneer satay from 1 satay stick in a single row in the centre of the roti, gently using a knife.
- Spread half the peanut sauce and hot garlic sauce over the paneer satay.
- Arrange ½ the khimchi salad over it and roll it up tightly.
- Repeat with the remaining ingredients to make 1 more wrap.
- Wrap a tissue paper around each wrap and serve immediately.
- To make ½ cup boiled kabuli chana paste, soak 1/3 cup of raw kabuli chana overnight. Next day, drain well and blend in a mixer to a smooth paste, using enough water.
- To make 1\4 cup of roasted peanut paste, roast 1\4 cup of raw peanuts on a slow flame till the peanuts turn light brown in colour. Blend in a mixer to a smooth thick paste, using 2 tbsp of water and use as per the recipe.
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