Paneer Shawarma Recipe
Ingredients for Paneer Shawarma Recipe
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Paneer (cottage cheese) cut into slabs 350 grams
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Rotis wheat flour 4
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Garlic cloves 9
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Cumin seeds 1/2 teaspoon
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Onion 1 medium
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Juice of ½ lemon
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Green chilli finely chopped 1
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Olive oil 2 tablespoons
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Salt to taste
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Oil for grilli
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Mayonnaise 3/4 cup
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Tahini 2 tablespoons
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Beetroot peeled and cut into juliennes 1 large
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Carrots peeled and cut into juliennes 2 medium
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Iceberg lettuce shredded 1/2 cup
Method
Step 1
Grind together 6 garlic cloves, cumin seeds, roughly chopped onion, lemon juice, green chilli, olive oil and salt to a fine paste.
Step 2
Spread the prepared paste on both sides of cottage cheese slabs. Set aside to marinate for 1 hour.
Step 3
Heat some oil in a non-stick tawa. Place the marinated cottage cheese slabs on it and grill till golden and evenly done from both the sides.
Step 4
Heat chapattis on the same tawa.
Step 5
Combine mayonnaise and tahini in a bowl and mix well.
Step 6
Roughly chop remaining garlic cloves and add to the bowl and mix well.
Step 7
Place warm chapattis on the worktop. Spread a spoonful of the mayonnaise mixture on them. Top with beetroot and carrot juliennes and lettuce in the centre.
Step 8
Cut grilled cottage cheese slabs into fingers and place on the lettuce. Bring the ends together and wrap.
Step 9
Fold the prepared shawarmas in WrapNRoll Food wrapping paper and serve immediately.