1 teaspoon sea salt, garam masala, hot chilli powder
1/2 tsp ground cumin
2 tbsp chopped cilantro/coriander
Juice of 1/2 lemon
4 chapattis or flour tortillas
Coriander and chili raita for serving
Heat the oil in a large frying pan over a medium heat. Add the ginger, garlic, chili and onion and cook for 2 – 3 minutes, stirring frequently.
Add the red pepper, carrots and peas stir well. After a few minutes add the salt, garam masala, chili powder and cumin. Continue to fry until the vegetables have slightly softened yet still retain some bite.
Lastly, stir through the strips of paneer, chopped coriander and lemon juice and cook for a few minutes.
Warm the chapattis in a wide, dry frying pan to soften them a little.
Spread a tablespoon of coriander and chili raita on each warmed chapatti and cover with a layer of blanched spinach. Spoon the vegetable and paneer filling on top and roll up the chapatti to enclose the filling as you would a parcel.
Wrap each spicy vegetable wrap in baking parchment and foil (or old newspaper) and serve warm. If you find the wraps have gone cold, warm them through in a hot oven for a few minutes before serving.
Everest Dairies Other Products
Everest has become one of the UK’s leading manufacturers of Paneer, natural set yogurt and other complimentary dairy based products.