Paneer Kathi Roll

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, add the marinade ingredients and stir well. Add paneer cubes and toss well in the marinade. Refrigerate while you prep and saute other ingredients, about 10 minutes. You can marinate the paneer up to 2 hours.

Step 2

Toss thinly sliced onions with salt, red chili and lime juice and set aside for later.

Step 3

Heat 2 tablespoons oil in a wide skillet or pan, on medium-high heat. Add sliced onions and peppers and saute for 3 minutes, until they begin to soften a bit.

Step 4

Add marinated paneer and stir well. Continue to saute and cook for 7 to 8 minutes, until the paneer turns golden brown. Turn off the heat and stir in chopped cilantro.

Step 5

Heat a non-stick pan on medium-high heat. If making frozen Indian paratha, cook according to package instructions. For tortilla, drizzle 1 teaspoon olive oil and place the tortilla in the pan. Using a spatula, keep rotating the wrap and cook for 2 minutes on the first side until light brown. Flip to cook on the other side for another 1½-2 minutes.

Step 6

If adding the egg layer, spread about a tablespoon of the egg mixture on the browned side, flip and cook for 30 seconds, or until the egg cooks through.

Step 7

Spread 1 tablespoon (or less) of green chutney on the cooked wrap. Add about ½ cup of paneer filling across the middle. Top with pickled onions and cilantro.

Step 8

To form a wrap, fold over one side of the paratha towards the middle. Fold over the other side, overlapping on the first side. To secure it in place, wrap in aluminum foil or insert toothpicks.